Showing posts with label Health. Show all posts
Showing posts with label Health. Show all posts

Thursday, March 24, 2011

Veggie Might: Embracing the Asthma-thlete Within

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

About four years ago, I started working out regularly for the first time in my life. Since my childhood diagnosis, I’d used asthma as an excuse for never pushing myself to exercise. I began slowly by riding my bike to work. A year later, through a friend, I found an exercise class I liked. It met weekly, but required a monthly commitment, and I thought I can do this for a month. That month turned into a year, then two years, then a gym membership.

Riding my bicycle through New York City’s streets gave me a thrill like I’d never experienced. It was like being in a video game. My heart pounded as my legs pumped the pedals, whizzing past cars and buses. It was exhilarating. In the class, I discovered the outer limits of my endurance and a confidence I never knew existed. I pushed myself like never before.

In three years, 40 pounds had disappeared. The weight loss was so gradual that I barely noticed it—except that my clothes didn’t fit—because for the first time in my life, weight loss was not driving my endeavor. My primary concern was loving that person in the mirror and making sure she was healthy. My confidence was soaring.

What surprised me most was that I had done nothing about my diet. Not much needed to change, since I already ate a healthy, home-cooked, whole foods diet. I’ve always been a “5 small meals” eater, so I tend to eat smaller portions. I rarely denied myself the occasional indulgence or the occasional over-indulgence, and I still lost weight. I wasn’t counting calories beyond what I do for CHG. I merely added exercise to my life.

All was going well until I hit a roadblock last fall. As a freelancer, I hate saying no to work, and I found myself completely over-committed—for an entire month. First my social life went by the wayside. My friends understood, especially the ones with babies. Then cooking all but ceased. If it wasn’t going to be blogged about, it wasn’t getting made. Finally, the gym gave way. I still walked to the office every day, but my beloved 3-times-a-week exercise class fell by the wayside.

It’s only temporary, I told myself. But I knew me. I knew how hard it had been to establish that routine I was so proud of myself for maintaining.

Just as I feared, one month became two became four. I felt my energy level decrease, my asthma worsen, my clothes tighten, and the guilt build. Oh Heather, it’s so hard to break out of that shame spiral.

But I did it. Since the new year began, I’ve been back at the gym and my favorite class, walking more, and once the weather is nice, I will be back on my bike. I am lucky to have the support of my boyfriend and some very good friends who are on similar journeys. Now I know from experience I can get back on track and stay there. And if I slip, it’s okay. I’m a happy, healthy human who can have her Newman O’s and eat them too.

Find an exercise or activity you enjoy.
Anything that gets your body moving will do. Talk a walk. Throw a frisbee with someone. Dance around your living room if that suits you. Just do it a couple of times a week at first, and you’ll want to do more.  IntenSati is the mind-body cardio practice that got my body moving. Find what you love and get going. (Check with your doctor before beginning any exercise program.)

Slow and steady rules the day.
Whatever your fitness goals, slower is better. You’re more likely to keep weight off longer the slower you lose it. And don’t try to do everything at once. Start with exercise, and then incorporate dietary changes. Or build up to adding strength training into your routine. The longer you give yourself to adjust to the changes you’re making, the more likely they will become lasting changes.

Find a buddy (or three).
You may prefer to exercise alone, but it’s important to have a support system for the emotional part of getting and staying healthy. Not everyone wants to hear that you did 30 minutes on the elliptical this morning before work. So round up a couple of like-minded friends who do. You can be there to share each others triumphs and pitfalls. Connecting can be as simple as emailing a friend or joining an online message board. Spark People is a terrific online resource for health and fitness information, plus community support.

Your best is good enough.
Competition is at the core of many exercise and sports programs. But when you are trying to get healthy, for whatever reason, your best—right now—is good enough. If all you can do is walk to the corner and back, do that. Then do that twice a day, then three times. You get the idea. Eventually, you’ll be a triathlete if that’s your goal. In the immortal words of Senator Stuart Smalley, “You are good enough, smart enough, and doggonit, people, like me you.”

Gentle readers, I’d love to hear your thoughts. What are your favorite ways to exercise? What do you do to snap out of a slump? The comments are yours.

~~~~

If this tips your canoe, swim on over to:
Veggie Might: Embracing the Asthma-thlete Within

Wednesday, March 23, 2011

Seriously Eating II: 94 Recipes from Serious Eats' Healthy and Delicious Column

Since September 2008, I’ve been writing the Monday morning Healthy and Delicious column for Serious Eats (except in September 2010, when Leigh took over 'cos I got hitched). As we don’t include those recipes on Cheap Healthy Good, I figured I’d take today’s regular article slot to list them all. Why? They’re all healthy and good, and the vast majority are eminently affordable, as well. As far as photos … they’re not bad! They make food look like food! So that’s fun. Enjoy, and I hope you get some mileage out of 'em.

BREAKFAST
Baked Oatmeal
Banana Nut Oatmeal (Note: The ingredients go from the 1 tablespoon walnuts through the last few shakes of Kosher salt. Steps are #4 through #7.)
Buttermilk Corn Muffins
Cardamom and Dried Cherry Scones
Cheddar Chipotle Scones
French Toast Oatmeal (Note: The ingredients go from 1/2 cup oatmeal to about halfway down, a few shakes of Kosher salt. Steps are #1 and #2 only.)
Lemon Popovers
Lighter Home Fries
Orange Cranberry Muffins
Pumpkin Muffins with Pecan Streusel Topping
Raspberry-Filled Cinnamon Muffins

APPETIZERS, DIPS and SAUCES
Avocado and Corn Salsa
Black Bean Dip
Clam-Stuffed Mushrooms
Curried Kumquat Chutney
Greek Salad Skewers
Provencal Deviled Eggs
Roasted Pepper Halves with Bread Crumb Topping
Raw Tomatillo Salsa
Spinach and Artichoke Dip
Spinach and Cannellini Bean Dip
Tomatillo Guacamole
White Bean Bruschetta
Zucchini Crostini

SOUPS, STEWS, STOCKS, & CHILIS
All-American Chili
Black Bean Soup
Curried Cauliflower Soup with Honey
Curried Sweet Potato and Brown Rice Soup
Italian Egg-Drop Soup
Mexican Potato Soup
Moroccan-Style Chickpea Soup (Missing Step #2: While that’s happening, in a large saucepan, melt butter over medium-high heat. Add onion and 1/4 teaspoon salt. Cook about 5 minutes, until onion is a little soft and translucent. Add garlic, ginger, and cumin. Cook for another 30 to 60 seconds, until fragrant.)
Parsnip Soup with Vanilla
Pasta e Ceci
Pumpkin Turkey Chili
Roasted Butternut Squash Soup
Tomato Soup with Roasted Garlic and Herbs
West African Vegetable Stew
White Chicken Chili
Winter Vegetable Chili
Yellow Tomato Soup, Three Ways

SIDES
Baked Wheat Bulgur with Sweet Potatoes and Almonds
Black-Eyed Pea "Caviar"
Bulgur Wheat Salad with Avocado, Raisins, and Almonds
Butternut Squash Apple Cranberry Bake
Carrot and Sweet Potato Mash
Classic Baked Acorn Squash
Confetti Quinoa Salad
Couscous with Chickpeas and Edamame
Fresh Corn Salad
Golden-Crusted Brussels Sprouts
Gomen (Sauteed Cabbage)
Greek Orzo Salad
Greek-Style Chickpea Salad
Herb-Scalloped Potatoes
Honey-Roasted Sweet Potatoes
Irio
Jicama and Watermelon Salad
Lemon Basil Pasta Salad
Marinated Mushroom Salad
Nicoise Pasta Salad (Missing Step #1: Boil pasta in salted water. When it’s about 1 or 2 minutes away from being done, add green beans. Cook until pasta is al dente. Drain, reserving some cooking liquid. Run cold water immediately over pasta and beans to stop cooking process.)
Pioneer Woman’s Cranberry Sauce
Potato Salad with Green and White Beans
Quinoa and Grilled Zucchini
Red Cabbage with Apples and Honey
Sausage, Apple, and Cranberry Stuffing
Shredded Beet, Apple, and Currant Salad
Southern-Style Black-Eyed Peas with Bacon
Stir-Fried Iceberg Lettuce
Tabbouleh Salad
Thyme-Roasted Sweet Potatoes
Whole-Wheat Irish Soda Bread
Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint
Zucchini Carpaccio with Feta and Pine Nuts

ENTREES (Vegetarian)
Barley Risotto
Black Bean and Tomato Quinoa
Blue Cheese Portobello Mushroom Burgers
Calabacitas Burritos
DIY Hot Pockets (Please note finished directions in comment section.)
Eggplant in Spicy Tomato Sauce
Eggplant with Miso Sauce
Grilled Zucchini with Quinoa Stuffing
Lighter Spinach Lasagna
Mushroom "Bolognese"
Mushroom Risotto
Pumpkin Orzo with Sage
Spaghetti Squash with Ricotta, Sage, and Pine Nuts
Sweet and Spicy Tofu
Tofu and Mushroom Marsala
White Bean and Mushroom Ragout
White Bean Puree with Poached Egg

ENTREES (Carnivore)
30-Minute Chicken Tagine
Avocado Chicken Salad
Baked Apples with Barley-Sausage Pilaf
Baked Rotelle Puttanesca (has anchovies)
Basil Chicken Pasta
Broccoli Rabe, Turkey Sausage, and Grapes
Chicken Paprikash
Chicken with Artichokes and Capers
Curried Pork with Apples
Chicken with Citrus Sauce
Dijon Tuna Burgers
Marcella Hazan’s Lemon Roasted Chicken with Carrots and Potatoes
Mussels in Spicy Tomato Sauce
Pork Chops with Tomatillo and Green Apple Sauce
Pork Roast En Cocotte with Apples and Shallots
Squid in Red Wine Sauce
Swiss Chard and Turkey Sausage Over Polenta
Turkey Sausage and Arugula with Whole Wheat Pasta
Whole Wheat Pasta with Chicken Sausage, Chickpeas, and Garlicky Greens

DESSERTS & SNACKS
Blueberry Salsa
Cider-Poached Pears with Yogurt and Toasted Almonds
Granola Bars
Greek Yogurt Lemon Mousse
Homemade Peppermint Patties
Mexican Chocolate Cake
No-Cook Berry Crisp
Quick and Easy Apple Tart
Sugar-Roasted Plums with Balsamic and Rosemary Syrup
Three-Ingredient Banana, Honey, and Peanut Butter Ice Cream
Top-Crust Peach and Cardamom Pie

BEVERAGES
Basil Lemonade
Cherry Lemonade
White Peach Bellini

~~~

If you like recipe lists like this, get a load of these:
Seriously Eating II: 94 Recipes from Serious Eats' Healthy and Delicious Column

Tuesday, March 22, 2011

Green Kitchen: The Cheap Healthy Good Guide to CSAs

Green Kitchen is a bi-weekly column about nutritious, inexpensive, and ethical food and cooking. It's penned by the lovely Jaime Green.

One of my favorite things about shopping at a farmers market – if talking about this with snow in the forecast and sprouting onions lingering in the greenmarket bins – is the adventure of it. Yes, I sound bananas, but hear me out. I don't shop at the farmers market with an unlimited budget. So every week – in season, I mean, and can it please hurry up in coming – I buy what's cheap. That's often not one of the three vegetables I learned to cook growing up. So I buy things and learn how to cook them. And there are some crazy things at the farmers market. (Love you, three-foot-long green beans!)

From Erin.kkr
So I guess it makes sense that the main appeal of a CSA to me is the challenge. A box of mystery vegetables every week? Bring it on!

But there are plenty of other reasons to take your relationship with local vegetables to the next level, and maybe some reasons not to. But before we get to that...

What Is a CSA?

CSA stands for Community Supported Agriculture. When you join a CSA, you purchase a “share” of a farm's output. You pay up front for the season, usually June to October or so, and then every week of the season you pick up a boxful of vegetables. Whatever's fresh and bountiful that week? That's what you take home.

CSAs are generally just vegetables, but some include fruit. Others allow you to add on a fruit, dairy, egg, or even honey share.

Why Join a CSA?

Lots of reasons!

Oh, you want to know what they are? I'll throw it over to Just Food, an awesome NYC organization that works to connect city residents to local farms.
Buy Local
Your support helps small local farms stay afloat.
Connect with the food you eat by meeting your farmers and exploring the farms.

Eat Well
Buy the freshest food for your family.
Explore new foods and learn to cook with them.
Find out that beet greens aren’t just good for you, they’re tasty too!

Be Healthy
Eat more fresh vegetables and fruit.
Share healthy eating habits with your kids. Expose them early to a variety of regional produce.

Protect the Environment
Support farmers who take care of their land by growing food in ways that take care of the soil.
Cut down on the number of miles your food travels from the farm to your plate.
Thanks, Just Food! But then, on the other hand...

Why Might a CSA Not Be Your Best Choice?

CSAs aren't for everyone. First of all, they include some financial risk. You don't pay per pound of produce, but rather invest in the farm at the beginning of the season. If the farm has an awesome summer, you get an overflowing crisper drawer. But if weather doesn't go right, or pests are a problem, you share the burden of the farm's meager year.

From Bill.Roehl
What if, one week, you come home with a CSA box with four bunches of kale and an onion. Can you work with that? CSAs are awesome for adventurous cooks. Maybe not so much for families with picky eaters? Spring brings piles and piles of lettuce; a week in fall may yield nothing but potatoes. You can supplement your haul with greenmarket (or supermarket) buys, but that can get pricey. If trying out new (or strange) vegetables won't be fun, or at least pleasant, you might want to stick to keeping your own shopping list.

Do you have friends or neighbors who might be willing to take excess veggies off your hands? Cause you might end up with a lot of kale.

How to Find a CSA

Okay, you've weighed the pros and cons, and you're up for a summer adventure. You want to get to know your farmer. You're ready to take on a small share of his or her financial risk. Now what?

Head over to Local Harvest and do a search by zip code or state. Read about the options in your area. Compare prices, pick-up times, requirements for helping at distribution or (and I will be jealous) on the farm. Some CSAs will even tell you what was in last year's shares. Past performance is no guarantee of future etc etc, but here's 2010 for my nearby Inwood CSA. (Blast them and their Thursday afternoon distribution!)

Readers, are any of you CSA members? Do you love teaming up with a farmer, or do you get overwhelmed with corn (or lack thereof)?

(If anyone joins a CSA this summer, just let me know if you have more kale than you can use.)

~~~

If you liked this article, you'll really dig:
Green Kitchen: The Cheap Healthy Good Guide to CSAs

Wednesday, March 16, 2011

In Defense of Potatoes (Plus, 12 Potato Recipes)

A few weeks ago, in a post entitled How to Buy the USDA-Recommended 4.5 Cups of Fruits and Vegetables for $2.50 Per Day, I argued against buying corn, lettuce, and potatoes in favor of other vegetables. Also, I may have written the following:

Among the produce counted towards the $2.50 total are 
white potatoes and corn, starchy vegetables not exactly known 
for being powerhouses of vitamins and minerals.

and

Though tasty and inexpensive, 
potatoes are somewhat lacking in the nutrient department.

Several readers called me out on the statements, and rightfully so. Looking back, I gave short shrift to spuds, which are actually quite healthy when not drenched in oil and deep fried. Somewhere, my Irish ancestors are looking down from the heavens, flipping birds and cursing the anti-tater dummy they unknowingly begat – the one who so callously dissed the very calorie-dense food that sustained them through generations of largely absent nutrition. Yep - the very same edible that’s lack drove them clear to another country, if they were lucky enough not to die of starvation first.

In penance, I would like to prove conclusively that potatoes are better than me. Defending spuds will be Liz Conant of the United States Potato Board, a lovely organization dedicated to the advancement of potatoes in American culture. Defending me will be me.

To accomplish this, I've set up a comparative chart, pitting our most prominent qualities against each other in a tater/blogger battle for the ages. Specific criteria are listed in the first column. Liz's answers are in the second column, and mine are in the third. The winner of each is proclaimed in the fourth and final column, and the quantitative victor is named at the end. You have to click on it to read. (Sorry 'bout that.)


As you can see, Liz housed me. Potatoes clearly win Battle CHG, and as such, I rescind my former anti-spud statements. In fact, here are 12 potato recipes to make it up to you:

Baked Loaded Potato Skins
Chili-Spiced Potatoes
Chorizo and Potato Fritata
Dijon Roasted Potatoes
Mashed Potatoes with Leeks and Sour Cream
Meatless Shepherd's Pie
Miso Mashed Potatoes
Pasta with Lemon, Potatoes, and Cannellini
Potato Gnocchi
Potato Leek Soup with Kale
Potato Salad for Rainy Day People
Roasted Red Potatoes

For more information on the potato and its nutritive qualities (which are manifest, I promise), head over to the U.S. Potato Board's website.

Readers, how do you feel about potatoes? When and where do you buy them on sale? What are your favorite potato recipes? Have you ever gone face to face with a potato and lost? Please fire away in the comment section. Oh, and Happy St. Patty's Day!

~~~

If you enjoyed this, you'll also dig:
In Defense of Potatoes (Plus, 12 Potato Recipes)

Wednesday, February 16, 2011

How to Buy the USDA Recommended 4.5 Cups of Fruits and Vegetables for $2.50 Per Day

As part of its 2010 dietary guidelines released on January 31, the USDA recommended that the average American eat approximately 4.5 cups of produce per day. Broken down a bit more, that’s 2.5 cups of vegetables, and 2 cups of fruit. In a study released days later by the USDA’s Economic Research Service, researchers concluded all 4.5 cups could be purchased for between $2 and $2.50 per day.

Reactions on one major food blog ranged from supportive (“[I] like that they are promoting the fact that eating healthy doesn't have to expensive.”) to skeptical (“Where the hell are they shopping?”) to outright critical (“God, the USDA is full of such bull****”).

While I think the ERS researchers are correct with their $2.50 number (more on that in a minute), some of the skepticism is merited, for three big reasons:
  1. They used food prices from 2008. A certain economic meltdown makes those numbers highly suspect today.
  2. Among the vegetables counted towards the $2.50 total are white potatoes and corn, starchy foods not exactly known for their vitamins and minerals. Also included is iceberg lettuce, which has the rough nutritional value of licking a rock.
  3. Juice is counted as produce, though the USDA itself admits, “Although 100% fruit juice can be part of a healthful diet, it lacks dietary fiber and when consumed in excess can contribute extra calories.”
With that in mind, for the huge majority of us who don’t live in food deserts, is it still feasible to pay $2.50 for 4.5 cups of produce per day? How? And going one step further, is it possible to purchase a variety thereof? Because anyone can buy seven bananas for $2, but cramming in spinach, yams, berries, and pluots gets a little harder.

My answer to each question is a resounding, “Heck yeah, but you have to do some legwork, first.” To that end, here are some suggestions to keep costs down, and nutrition way, way up.

Buy in season and on sale. These two occurrences frequently coincide, since supermarkets have to move surpluses of in-season fruits and vegetables before they rot. So, pay attention to produce calendars, hunt for bargains at farmer’s markets, and look out for circular sales in larger grocery stores. To wit: I recently scored a 5-lb. bag of gigantic navel oranges (13 in all) for $4.97 at my local Foodtown. That’s $0.38 per orange, which comes out to more than 1 cup of fruit.

Buy whole. Not cut up, drenched in cheese, or (sorry) pulped into juice. Whole fruits and vegetables are almost always cheaper and higher in nutrients than those that have been doctored. The perfect example? The humble carrot. A pound of whole carrots at my old supermarket was $0.89. ($0.66 on sale.) A pound of baby carrots, which are actually regular-sized carrots run through a peeling/whacking machine, cost $1.50. Prep them anyway you like once you’re home, but buy ‘em big before then.

Buy generic, or with coupons if you can nail a better price. While this might not apply to fresh fruits and vegetables, generic frozen and canned produce is generally a big bargain. In studies, many shoppers can't tell the difference between house and name brands, and frequently, the foods are cut and packaged in the same buildings. HOWEVER: if you have dynamite coupons, or can pair coupons with sales, name brands could be the bigger bargain. Do the math and see where you end up.

Buy fresh or frozen first, then canned. Then juice, I guess. While the USDA claims there’s no consistent price advantage of one over the other, I find A) (tomatoes excepted) fresh and frozen produce tastes better than canned, B) fresh and frozen produce is often sold/frozen at the height of growing season, giving it a bigger nutritional impact, and C) canned mushrooms are the devil. (Seriously. You can tell a good pizza joint by whether or not their mushrooms are fresh.) As for dried fruits, try purchasing them in a bulk food store or ethnic market, since they're ludicrously expensive in many big chains. If juice is a necessity (you have children, for example), buying 100% fruit juice is best, and even then, not if you have to sacrifice other means of packing in the produce.

Find a happy medium between big nutrition and big savings. Though tasty and inexpensive, potatoes are somewhat lacking in the nutrient department. On the flip side, berries are powerhouses of vitamins and minerals, but often prohibitively pricey. Don’t forgo either extreme entirely (since a world without blueberries isn’t a world worth living in), but concentrate most of your cash on the guys in the middle. Cruciferae, leafy greens, root vegetables, citrus fruits, stone fruits, and melons are among the many options, and compromise is the name of the game.

Buy from the secret bin. Shoppers will often shy away from lightly bruised fruit, slightly limp broccoli, or salad close to its sell-by date. Their loss becomes your gain, since supermarkets will sell these products at a steep discount. Hidden at the back of many grocery stores is that shelf, which can be summed up thusly: Looks Iffy, Tastes Fine.  Go to it. Learn it. Love it. (Of course, don't buy rotted produce from it. That's silly.)

Buy from multiple markets if you can swing it. Supermarkets within the same general area will frequently offer competing deals to lure customers in the door. In my old neighborhood ("Back in St. Olaf…"), one store would offer a 3/$5 deal on berries, while the place down the street promoted stone fruit for $0.99/lb. Purchasing from both promised variety, as well as big savings. Even if there's not a second market near you, the occasional trip to Trader Joe's or CostCo. (which rarely have sales, but keep their prices consistently reasonable), can mean more produce at a lesser cost.

Before you finish up this article with a, “Harrumph! I knew all this already, and I still can’t afford 4.5 cups of produce on $2.50 per day,” check out the edible cup equivalents in the ERS study. These numbers, averaged across the nation, probably figure more importantly than retail price per pound, since they don’t include inedible parts of produce (corn husks, plum pits, etc.). Here are some examples - mean costs per cup, according to their 2/11 study:

Carrots - $0.25
Navel oranges - $0.34
Pears – $0.42
Sweet potatoes - $0.43
Kale - $0.60
Broccoli - $0.63
Tomatoes - $0.75

So, 4.5 cups - a cup each of kale, sweet potatoes, navel orange, and pears, plus a half-cup of tomatoes – can be purchased for a grand total of $2.16. As mentioned, these prices have probably gone up since 2008, but A) please note we still saved $0.34, and B) some careful shopping should net you much better deals.

Honestly, everything I just wrote/everything you need to know can be found in two documents, both of which merit further study:
Readers, did I miss anything? Do you think it's possible to get 4.5 cups of produce for $2.50 a day? Any tips? Let 'er rip.

~~~

If this article interested you, you might also enjoy:
How to Buy the USDA Recommended 4.5 Cups of Fruits and Vegetables for $2.50 Per Day

Wednesday, February 9, 2011

Cheap Healthy Good and the Triangle of Compromise

A few weeks ago, I was having dinner with a friend who works with computers. After our fries were finished, we started talking about his job. “Here’s the thing,” he said, “and I think it happens with a lot of different occupations. When you work with clients, they want your work to be quick, cheap, and thorough. And you kind of have to tell them to pick two.”

“Why can’t they expect all three?” I wondered.

He phrased his response carefully. “Well, you have other clients who demand your time. And competition is always pretty fierce.” He sipped his Guinness. “And it’s kind of the natural order of things, you know?”

“Explain.”

“Um, well. Think of it like this: If they want it done fast and cheap, the standard of work isn’t going to be very high. If they want it done fast and right, they’re going to have to fork over money for the extra manpower. And if they want it done cheap and right, it’s gonna take awhile.”

"Like a triangle."

"Yep."

“So getting all three is impossible?”

He shook his head. “Nope. You can get a little of everything if you’re willing to compromise. It’s kind of that sweet spot in the middle.”

“But getting people to compromise is tough.”

“Always.”

I nodded. The triangle idea made sense in a work context. And, when I though about it, it started to make sense in other contexts, too. “You know, it’s kind of like finding a New York apartment, except the parameters change a little.”

“Okay." More Guinness. "Go on."

“If you want a place that’s cheap and in a great neighborhood, it’s going to be a rat-infested hellhole.”

“Like your old place.”

“Right,” I continued. “And let’s say you have kids, and you want a place that’s cheap and nice. It’s going to be a gabillion miles from any subway stop. That’s why all our friends end up in Jersey.”

He finished my thought: "And you have to be making Derek Jeter-caliber money to live in a nice place in a good neighborhood."

"Right. Jeez. That guy."


Later that night, I tried to apply the idea to Cheap Healthy Good. And it got harder. Because here's the thing:
  • People say you can buy cheap and healthy food, but it won't taste any good.
  • People say you can buy delicious, healthy food, but it will cost a bagillion dollars.
  • People say you can buy cheap, delicious food, but it will give you ten successive heart attacks.
I disagree with all of those conclusions. Like my friend, I believe that compromise is key to maintaining balance between the cheap, the healthy, and the good. I believe this is possible:



Paying a little more will get you healthier, scrumptious-ier food. Adding a little butter won't cost you much, and will keep food from tasting like lawn scraps. And actually preparing it yourself – not a ten-course State dinner, but y'know, a casserole – will cost less and give you a good chance of making it into your 80s.

(Of course, adding "time" or "effort" into the equation would be a logical extrapolation of this theory, but it turns the 2D drawing into a much-harder-to-understand 3D pyramid, which would simultaneously blow my mind and tax my pitifully scanty knowledge of graphic design to its breaking point, so we'll ignore it for now and get back to ruminating.)

So there you have it. The CHG Triangle of Compromise. It's exists to remind us of three things:
  • We need not engage in extreme, black-and-white thinking when it comes to eating inexpensively, healthfully, and well.
  • Compromise is the key to eating inexpensively, healthfully, and well.
  • I am bad at Photoshop.
Readers, what think you? If you have any geometrically-based theories, I'd love to hear 'em.

~~~

Like this? You'll love:
Cheap Healthy Good and the Triangle of Compromise

Thursday, January 20, 2011

Veggie Might: Baking and Cooking for the Sensitive and Cleansing

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

Cooking is an act of giving as much as survival. We eat to live, and those of us who love to cook, cook to love.

Many people in my life have so-called restrictive diets—I say “so-called” because once you get used to a change in your eating habits, it doesn’t feel challenging anymore. As a 20-year vegetarian (in a few short months!), my diet is varied and imaginative. I ate a mostly meat and potatoes diet in my youth, and I’m a much more adventurous eater now. But I digress...

Factoring in other food-related disorders, sensitivities, intolerances, and allergies, life can look pretty bleak at first glance. Change is scary, and adjusting to life with a new diet is challenging.

Among my loved ones I count many vegetarians and vegans, a mother with sugar and gluten sensitivities, friends with Celiac disease, severe lactose intolerance, hypoglycemia, and people in my circle are forever doing cleanses. Whether the restrictions are born of preference or necessity, I try be understanding and creative. Try, Helen Reddy, I love it.

Getting creative in the kitchen it is what I live for. It’s way more fun, and often way more delicious, than making the same old boring recipes all the time. And usually healthier too.

Let’s take a general look at food sensitivities to begin. According to WebMD, a food allergy is a response of the immune system and a food intolerance is a response of the digestive system. For example, Celiac disease is an autoimmune reaction to the proteins in wheat gluten. The small intestine refuses to absorb nutrients from food, causing intestinal discomfort, malnutrition, and all manner of bad stuff. Lactose intolerance is a digestive rejection to lactose, milk sugar, and casein, the protein in dairy products, causing nausea, gas, and diarrhea. Symptoms of food allergies and intolerances can both trigger nausea, gas, bloating, and diarrhea; but allergic responses can also evoke respiratory distress, such as shortness of breath and anaphylaxis.

Food-related disorders, like diabetes and hypoglycemia, are linked to sugar, and more specifically carbohydrates. In Type 1 diabetes, formerly known as Juvenile diabetes, the body does not produce insulin, a hormone that converts sugar to energy. In Type 2 diabetes, also known as Adult-onset diabetes, the body doesn’t produce enough insulin to convert the sugar to energy. Too much sugar can enter the blood stream and havoc ensues: frequent urination, thirst, hunger, weight loss, blurred vision, fatigue, and irritability.

Hypoglycemia works in the opposite way. The pancreas releases to much insulin in reaction to the presence of sugar (glucose) in the blood, sending the blood sugar level down too far. Equal and opposite havoc: fatigue, insomnia, headaches, blurred vision, and heart palpitation.

But cutting back on added sugar and simple carbs, like white potatoes and white rice, help keep people with diabetes and hypoglycemia out of the fog. A common misconception about both sugar-related disorders is that sufferers can never have sugar. They can, in moderation, as part of a well regimented, low-carb, high-protein diet. It’s all about making choices that work for the person and his or her body.

Suggested Diets/Food Lists
Here are links to the “official” food recommendations for people with specific allergies, intolerances, or disorders, or folks who just want to take a break from the ordinary. When in doubt, speak to a health professional.

Celiac Disease Quick Start Guide from Celiac Foundation *If you think you have, but not been diagnosed with, Celiac disease, consult a physician before going on a gluten-free diet. Gluten must be present in your system to test properly for Celiac.

What Can I Eat? from American Diabetes Association

The Hypo Diet from the Hypoglycemia Support Foundation

Milk Allergy Facts from Food Allergy and Anaphylaxis Network

Egg Allergy Facts from Food Allergy and Anaphylaxis Network

Cooking and Baking for the Sensitive and Cleansing
So now that you know what your friends can and can’t eat, you’re dying to get down to recipe renovation, right? But where to start? The web is crawling with amazing food blogs, recipes, and tips for modifying and creating amazing meals and desserts.

For all your vegan, dairy-free, and egg-free baking needs, I can’t recommend enough the Post Punk Kitchen’s Guide to Vegan Baking. It’s my go-to every time I need to remember how much tofu equals an egg or if flax seeds are a good idea in a particular recipe.

Nondairy plant milk, like soy, almond, and rice, can be substituted 1:1 for cow’s milk in any recipe. If your recipe calls for buttermilk, add 1/4 tsp of vinegar for every 1/2 cup of nondairy milk and you’re good to go. For yogurt, sour cream, and cream cheese, you can find all manner of nondairy substitutes in the refrigerated section of your local natural foods market. Vegan cheese is still something I personally avoid, but apparently the folks at Daiya are doing weird and wonderful things with soy cheese these days. Butter is easily replaced with nonhydrogenated margarines, like Earth Balance, or coconut oil in moderation.

Dairy- and Egg-free Resources from Around the Web
Fat-free Vegan
Vegan Yum Yum
The Messy Cook
Post Punk Kitchen

Dairy- and Egg-free Recipes
Rice Pudding
Ginger Cookies
Pumpkin Pie
Tofu Scramble

My friend and former co-worker Erin was diagnosed with Celiac disease as a child, and has been a lifelong advocate for Celiac awareness and a shining example of how the right attitude (and fun sunglasses) can make up for a life without Eli’s Health Bread. Before her, I’d never heard of Celiac; but her stories started filling in some gaps for me. I thought of my mom, who stopped eating wheat several years before I met Erin.

Mom has a severe sensitivity to wheat, which exacerbates her rheumatoid arthritis, increasing the inflammation and discomfort. Whenever she has even a little bit of wheat, her arthritis flares up and she feels fatigued and achy for days. She has never been diagnosed with Celiac, though I suspect its because the tests are unreliable when you are on a low-gluten or gluten-free diet at the time of the test.

Diagnosis or no, she feels much better when she avoids gluten. So she eats other whole grains, like quinoa, millet, and lots and lots of rice. Just last week she called to tell me how much she loved the Mushroom Quinotto recipe I posted back in the summer. Even indirectly, I can feed my loved ones!

Gluten-free Resources Around the Web
Erin’s Gluten-Free Fun
Gluten-Free Girl and the Chef
Delectably Free
Julia and Julieta
Gluten-Free Goddess

Gluten-freen Recipes (also dairy- and egg-free)
Spaghetti Squash Puttanesca
Mushroom Quinotto
Carrot Cake
Snickerdoodles

Here’s where I have the least personal experience, at least as far as baking goes. You know I love to whip up a whole grain dish, heavy on the veg. But sweets without sugar... I don’t know where to begin. Here’s what the American Diabetes Association has to say about the matter: “For many people, having about 45 to 60 grams [of carbohydrates] at meals is about right. Serving sizes make a difference. To include sweets in your meal, you can cut back on the other carb-containing foods at the same meal.”

CB’s mom has hypoglycemia, and she can have about 100 grams of carbs per day, when the average woman takes in over 300. Otherwise, she gets terrible headaches and fatigue. So even though people with diabetes and hypoglycemia can have sugar on occasion, they have to be selective about it. Eating a diet that’s high in protein, vegetables, and complex carbohydrates keeps folks with sugar issues on track.

One obstacle to sugar-free baking is texture and bulk replacement. I tried to make a batch of stevia cookies for CB’s mom when we visited last weekend. While they tasted good, the texture was more like a biscuit than a cookie. Granulated sugar is what gives cookies their chewy texture, and it didn’t help that I replaced the bulk (1 1/2 tsp of stevia = 1 cup of sugar) with tofu.

I’ll be going back to Angel Food Laboratories for more sugar-free baking experiments, and when I’ve perfected the stevia cookie, you’ll be the first to hear about it.

Sugar-free Resources
The Sweet Stuff: A New Color in the Packet Rainbow
Diabetes.org Recipes
Gita’s Kitchen
Savvy Vegetarian: Sugar Free Desserts with Stevia

Sugar-free/Low-carb Recipes
Oatmeal Apple Muffins(also dairy- and egg-free)
Crustless Spinach Quiche
Lentil, Spinach, and Bulgur Stew

Gentle Readers, what are your favorite food-issue resources? Got any great tips for specialty cooking or baking? I’d love to hear from you in the comments. You are so wise and I have much to learn.

~~~~

If you dig this article, you may also dig:
Vegetarian Meal Planning for Meat Eaters
Serving Sizes and Portion Control: A Primer
Ewww...That’s Not Vegetarian 101
Veggie Might: Baking and Cooking for the Sensitive and Cleansing

Wednesday, January 12, 2011

Guest Post: Musings of a Healthy Cooking Teacher

Stacey is a Registered Dietitian at a large Midwestern university. She teaches healthy cooking classes and is a working mom of four kids ages 10 and under.

Why did I start teaching healthy cooking classes? Simply put, there are too many people who don’t know how to read a recipe or use common kitchen appliances. (Microwaves don’t count.)

It’s becoming generational. I found that when I did demonstrational classes, people loved tasting the food, but never actually thought about making it at home. I call it the “Food Network Halo Effect,” in which viewers watch the network, but never end up cooking anything on screen. However, once they landed in a kitchen, participating in the process made them less afraid to make mistakes, and those small victories gave them confidence to start trying things on their own. As I tell my classes, “It’s only food, not rocket science.”

I had one college freshman approach me during a class, embarrassed he didn’t quite understand recipes. The five minutes we spent learning have unlocked a world of healthier eating and for him, not to mention several ways to save money.

Time and time again, when folks get together and cook, really cool things happen: community development, team building, the melding of cultures and camaraderie. Often they walk in with uncertainties, but walk out laughing, encouraging each other to try recipes. Either way, as an educator, I see behavioral changes happen faster than if they participated in any lecture or demo.

I personally believe food is meant to be enjoyed. It’s a part of our culture, our traditions, our memories. But I also realize that for health’s sake, we need balance, so we can simultaneously enjoy food and nourish our bodies. This is important whether you’re trying to maintain your weight, prevent medical issues, or if you are smack dab in the middle of a health crisis. I try to teach the concept of balance to my own children, as well. If they enjoy a double cheeseburger at lunch, you better believe they’re going to have more health-filled options for supper.

Enough of the sermon, and let’s get to a recipe! Here’s one of my favorites from the Frugal Healthy Foods class I teach. The secret ingredient is surprising and gets folks talking every time. Try it, and I betchyoo like it, too. Better yet, tinker around with the ingredients (I give some options below) and make it your own.

~~~

If you like this article, you might also enjoy:
~~~

Sloppy Jacks
Serves 4-6
NOTE: Creative commons photo is from Flickr's Word Ridden, and gives a pretty good idea of what the end product will look like.


1 pound ground turkey (or equivalent Soy Crumbles)
1 small onion, chopped
1/2 cup ketchup
1/4 cup water
1 teaspoon chili powder
1 15-ounce can plain pumpkin (not pie filling)
1 teaspoon apple cider vinegar
Pinch black pepper
Whole wheat buns

In a large nonstick skillet, cook meat and onion over medium heat until meat is no longer pink. Drain and return to pan. Add ketchup, water, chili powder, pepper and vinegar and mix well. Stir in pumpkin, cover,  reduce heat to low, and simmer 10 minutes.

Options: Add brown sugar if you like it sweeter, hot sauce if you like it spicier, and chopped green pepper if you want a one-pot meal; you can also serve over baked potatoes.

NOTE: The pumpkin is a power-packed nutrition addition to this recipe as well. It is super high in vitamin A!

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
NOTE: Calculations do NOT include buns, since they numbers can vary wildly depending on brand.
Four servings: 236 calories, 8.5 g fat, 3.6 g fiber, 23.4 g protein, $1.24
Six servings: 157 calories, 5.6 g fat, 2.4 g fiber, 15.6 g protein, $0.82

Calculations
1 pound (93/7) ground turkey: 640 calories, 32 g fat, 0 g fiber, 88 g protein, $2.80
1 small onion, chopped: 29 calories, 0.1 g fat, 1 g fiber, 0.6 g protein, $0.15
1/2 cup ketchup: 120 calories, 0 g fat, 0 g fiber, 0 g protein,
1/4 cup water: negligible calories, fat, fiber, and protein, $0.00
1 teaspoon chili powder: 9 calories, 0.4 g fat, 0.9 g fiber, 0.3 g protein, $0.05
1 15-ounce can plain pumpkin (not pie filling): 145 calories, 1.3 g fat, 12.3 g fiber, 4.7 g protein,
1 teaspoon apple cider vinegar: negligible calories, fat, fiber, and protein, $0.02
Pinch black pepper: negligible calories, fat, fiber, and protein, $0.01
TOTALS: 943 calories, 33.8 g fat, 14.2 g fiber, 93.6 g protein, $4.94
PER SERVING (TOTAL/4): 236 calories, 8.5 g fat, 3.6 g fiber, 23.4 g protein, $1.24
PER SERVING (TOTAL/6): 157 calories, 5.6 g fat, 2.4 g fiber, 15.6 g protein, $0.82
Guest Post: Musings of a Healthy Cooking Teacher

Thursday, October 7, 2010

Veggie Might: As for Me and My House, We Will Serve the Veggies

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.

My Fair Readers, this just in: America hates veggies! The Center for Disease Control released the data and the New York Times reported it. Also, the sky is falling.

Credit: NatalieMaynor.
Why are only 26.3% of our fellow Americans eating the recommended three or more vegetable servings a day? A slightly more encouraging 32.5% of us are eating two or more fruit servings, but still. That’s less than a third.

This does not compute. Farmers markets and local, seasonal cooking are all the rage; Michelle Obama is hot on the case with her victory garden and Let’s Move! initiative, and U.S. Dept. of Agriculture’s has implemented programs such as Know Your Farmer, Know Your Food. What’s not clicking, America?

Access is a likely culprit; convenience is another. Intimidation and taste are ties for third.

We’ve talked about access before. Food deserts and the high cost of produce send people right for the Hot Pockets. But right next to the Hot Pockets (in your grocer’s freezer) is frozen veg, and that’s the better choice every time.

Luckily, access to fresh produce is getting better. Farmers markets are cropping up (pardon the pun) in underserved areas and, more and more frequently, they accept food stamps and WIC vouchers, but it’s hard to get the word out.

Surprisingly, the CDC data doesn’t show much difference in our vegetable eating habits across income levels, particularly when it comes to fruit. The spread is about 8% for vegetables, while the lowest and highest income brackets are only separated by .7% for fruit, with the middle group coming in .8% below the low bracket.


According to the New York Times article, a market research company, NDP Group, has recently released it’s annual report “Eating Patterns in America.” It’s findings were similar to those of the CDC, but went further into the whys.
“‘The moment you have something fresh you have to schedule your life around using it,’ [Harry] Balzer [analyst for NDP] said.

In the wrong hands, vegetables can taste terrible. And compared with a lot of food at the supermarket, they’re a relatively expensive way to fill a belly.

‘Before we want health, we want taste, we want convenience and we want low cost,’ Mr. Balzer said.”
I know it’s not easy, but the time and financial savings of convenience food is all in the perception. Before we started dating, my Charming Boyfriend ate pizza four out of seven nights at week. Not because he can’t cook, but because he lived upstairs from a pizza joint. In the nine months, we’ve been together--and cooking with lots of seasonal vegetables--he’s lost 10 pounds and seen a real difference in his bank account. Those veggies are easy to sneak in to his favorites--even pizza.

Veggies seem inconvenient because there is a perception that they take ages to prepare. But it’s not true! Just ask Jennifer Rubell, the vegetable butcher. She, along with her friend and mentor Mario Batali, is on a mission to eliminate intimidation and exorcise childhood trauma of bad-tasting veg.

At Eataly, Batali’s Italian-style marketplace in New York City, Rubell shows chops, peels, and advised customers on the best ways to use veggies at home, much like regular butcher would for meat.
“‘The idea is to remove any obstacle from people cooking at home. We’ll trim your beans...we’ll clean your mushrooms,’ says Batali. The whole stand is more or less to give you the information to disarm the vegetable to make it easier to cook. Like anything can be sautéed or even for that matter eaten raw. You can take almost any of the vegetables in this whole area and shave them thin enough and dress them with a little extra virgin olive oil and they’re so good.’”
Rubell hopes the job catches on too. “‘I have a fantasy that people will go into their supermarkets all over America and say let me be a vegetable butcher for a week and see if you sell more vegetables. See if your customers are happier and then it could be a new profession in America.’” Sign me up.

So readers, how do you fit in your fruits and veggies? Do you beat the national average? Take the CDC questionnaire and find out.

The CDC Fruit and Vegetable Consumption Questionnaire
Get out your No. 2 pencils and get ready to do some math. Sample responses are as follows: twice a week, three times a month, ten times a year. Go!
  1. How often do you drink fruit juices such as orange, grapefruit, or tomato?
  2. Not counting juice, how often do you eat fruit?
  3. How often do you eat green salad?
  4. How often do you eat potatoes, not including French fries, fried potatoes, or potato chips?
  5. How often do you eat carrots?
  6. Not counting carrots, potatoes, or salad, how many servings of vegetables do you usually eat?
How to calculate your daily fruit and veg intake: divide by 7 for weekly frequencies, 30 for monthly frequencies, and 365 for yearly frequencies. Add the answers to questions 1-2 for daily consumption of fruit and the answers to questions 3-6 for vegetables.

Okay, so it’s not as fun as the Cosmo Quiz, but it’s much more useful. Let us know your results in the comments. Sing it, choir.

~~~

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Veggie Might: As for Me and My House, We Will Serve the Veggies

Wednesday, September 22, 2010

Trading Butter for All the Broccoli in China: Getting Healthy Takes Practice

Making her CHG debut, please welcome today's guest blogger, Amy Dickenson. Amy is an actor, writer, producer, and mom to the cutest baby girl in the five boroughs.

Forty. Forty is the new 30, right? Well, in my house, 40 is starting to look like the new 60. My gorgeous husband and I have recently been diagnosed with high blood pressure and high cholesterol—hypertension and hypercholesterolemia, to be fancy, like certain cheeses which I love and will never be able to eat again.

Photo: Jami Dwyer via Flickr
Let’s jump in the Crisco Time Machine. It all started 18 years ago when our courtship took a decided slant toward biscuits slathered in butter and jam. Have you ever tasted butter? It’s like a miracle married to a unicorn wrapped in a rainbow. Much like its cousin, bacon, which is a miracle married to a unicorn dipped in chocolate, butter’s not so good for your arteries. But it was the early ‘90s and we didn’t know about cholesterol and vegetables back then. Did we?

Back in the time machine to August 2010. My cholesterol is 254. WHAT? I am not a high-falutin’, pin-stripe-wearin’ banker chugging scotch, smoking stogies, eating aged porterhouse steaks with my big wig partners, guffawing over “that deal” that made “lots of money” while flashing my newly laminated AARP card. I am a working mom. I eat veggies. I make sure my family gets a salad at least once a day. So, what gives? And why is my husband’s blood pressure 180/2 million?

My husband (let’s call him Adam) and I do not agree all the time (shocking) but we do agree on one thing: We want to be around for our baby daughter’s graduation from college. And her wedding. And her babies. And their graduations from college. Even if she doesn’t get married or go to college, we want to be around to lament those things.

She is worth all the broccoli in China. And I know they have tons, because, let’s face it, nobody ever eats that side of bright green buried under the General Tsao’s chicken. I imagine the Great Wall as an agricultural implement built to contain the cruciferous invaders from the steppes of central Asia. They must love it as much as I do.

Photo: La Grande Farmers' Market via flickr
Our daughter, however, loves broccoli (a secret point of pride), and for now, she needs us to make it for her. Time to act.

Adam’s doctor put him on the First Line Therapy diet. Mine gave me a prescription cholesterol reducer, a pharmaceutical of the most common side effects reported are headache, muscle pain, abdominal pain...variety.

One of the scariest side effects I read about is birth defects. Since Adam and I are “not not trying” to have another baby, the meds are sitting on my desk, looking forlorn while I debate whether to take it. Or I could give this First Line Therapy diet a try too.

Adam and I are fly-by-the-seat of our pantsers, not planners. I love to cook, but I have been known to open the freezer at 5 pm and stare blankly for three minutes before I reach directly above it for the takeout menus. (OK, the restaurant numbers are in my cell phone.)

How do two nonplanners plan to be healthy, live longer, and learn about nutrition on a diet that requires grocery shopping in advance of the moment we might need said ingredients?
I started by reading the cute little binder Adam got from his doctor. It has menus, recipes, and tips like pretty much every other diet book. I thought, “Hmmm. This looks really great.” And I said to Adam, “Babe, this is really great.” And then I put down the book and we ordered chicken ceasar wraps with feta from Zorba’s. Because you can have fat-free feta on this diet. (Zorba’s doesn’t have fat-free anything.)

Oh I needed a PLAN. I gave myself a goal of meal planning for three days. My mind can grapple with Sunday, Monday and Tuesday just fine. I didn’t want to get too ambitious and hope for a week.

First Line Therapy (FLT) is basically the reduced-carb, high-veggie, lean protein, healthy fat diet that we have all read about, tried, and maybe succeeded at. It’s similar to the South Beach approach or the Mediterranean diet…or Weight Watchers if you do it right.

You aim for a set number of calories per day within a certain set of food groups. For instance, Adam can eat 2000 calories a day, and this is how they break it down:

Servings per Day
3–4 “Category 1” veggies (the green leafies, the zucchinies, the tomatoes, the peppers, etc.)
2 legumes
1 dairy
3 concentrated proteins
2 fruits
4 healthy oils
1 nut
1 grain
1 “Category 2” veggie (the yummy orange ones)

You can read more about FLT here, where people are dangerously perched on two-wheels or here, where they weigh giraffes. I prefer the giraffes.

Among the many challenges of embracing FLT is that it’s kinda pricey. They recommend you eat what they call “medical food,” which includes Ultra Meal 360 Plus shakes with delicious "Selective Kinase Response Modulators,” twice a day and take a variety of supplements. You can indulge in medical chalklate, medical chalkberry or medical chalknilla flavored shakes, which you mix with cold water. Or you can get purse-friendly bars in flavors approximating fudge or apple cinnamon. (We have yet to try the apple cinnamon bars or strawberry shake flavors.) If there is a cookie variety, they are holding out on us.

“Medical food,” in combination with the cost of fresh produce, was looking a little forbidding until we looked at our daily Starbucks intake—$10 easy for both of us, which adds up to over $3600 a year. If we cut that out, along with our takeout habit, we could maybe swing this thing.

I comparison shopped at our local grocery store vs. the health food store vs. the farmer’s market. A head of lettuce at our grocery store costs around $3. I never used to buy a head of lettuce that I’d have to cut up and WASH and spin and hang to dry. It’s like doing laundry. Especially when have these cute little plastic boxes of cut up, triple-washed lettuce. But, they’re $4.99 a box. And, if truth be told, we usually throw away about 1/3 of it when the purple leafy things get all slimy. Hmmm… I see savings in my salad spinner.

The farmer’s market had locally grown lettuce for (drum roll please) $2! And it doesn’t come in those plastic shells which I always feel guilty about buying and tossing. So, not only am I supporting local growers, I can get my green on too? I’m sold. Or least sold on Wednesdays. Because that’s the only day the farmers market comes to my area.

To fill out the week, I decided to go for Romaine hearts at my grocery store, saving roughly $4 a week. Over a year, that’s $200. Which means I can buy those fancy Omega-3s FLT recommends we take. Or the “Medical food,” which is $50 a canister for 14 servings. OUCH, but remember the lettuce. Remember the lettuce!

Here is my 3-day plan:
Breakfast: a medical food shake, plus 2 eggs – anyway you like ‘em
Snack: fruit with a nut butter (Almond butter is pricey, but a little goes a loooong way. Plus, you can only have 1 tbsp.)
Lunch: here’s where the planning kicks in…yesterday’s dinner leftovers
Snack: another fruit
Dinner: a recipe from Adam’s cute binder and a salad
Snack: another medical food (This stuff is pricey.)*

Sunday’s dinner was turkey chili from the book (surprisingly delicious); Monday’s dinner was salad with grilled chicken breast; and Tuesday’s dinner was turkey and bulgur with peas (also yummy).

Not only did we have plenty of chili for lunch, I actually froze two servings for another day. The bulgur recipe looks like it might be another loaves and fishes story. I have never cooked bulgur, which I had to get at my health food store, but it was only $4 for a bag that will last me until the Buffalo Bills win a superbowl.**

Now I have to take a deep breath because today is Wednesday. And I have to plan again. But I did it THREE DAYS in a row. And I think I can, I think I can, I think I can… I talked to my doctor about Adam’s FLT diet, and he asked how it was going. “Well, it’s challenging, figuring out how to cook and plan and get all the food groups in.” He said, “That’s what it is. It’s practice.”

Hmmm... Practice. I can do that.


*According to the American Heart Association, in 1995, the last yearly figures they publish, there were 1,460,000 angiograms performed at an average cost of $10,880 per procedure. This resulted in 573,000 bypass surgeries at an average cost of $44,820, and 419,000 percutaneous transluminal (balloon) coronary angioplasties (PTCAs) at an average of $20,370 each. The total bill in 1995 was $50 billion, or $137 million per day―$5.7 million per hour. The total annual cost of cardiovascular disease in the United States, including medications and disability, is approximately $274 billion per year. And that was in 1995. When we were slathering butter on our biscuits. Good grief.

**Adam and I proudly hail from Buffalo, NY.

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