Costco shopping followed by a meal there has been a regular Thursday ritual for me since at least 2006, first for shopping and dinner at its food court and, since I retired in 2015, for Thursday shopping and lunch.
Costco’s food court frozen yogurt swirl, consisting of fat-free vanilla and fat-free chocolate frozen yogurt, is one of the few dessert treats I can reasonably eat on my heart-healthy restricted diet.
That’s why I was shocked and despondent this past Thursday when I went to order my usual lunch, a salad and a twist of frozen yogurt, only to be told Costco was no longer selling chocolate frozen yogurt at the food court!!!
A little online research found others already have posted about this, apparently the former $1.39 frozen yogurt twist is being replaced by a bowl of frozen acai sherbet with berries and granola for $5.99!!!!
Obviously Costco is trying to appeal to Millennials, who are not shopping there now, with this new offering.
Keep in mind, healthiest doesn’t necessarily mean healthy, it just means least bad.Still, if you find yourself stuck at a Boston Market or an Au Bon Pain, for example, this list may help you.
I was intrigued that the McDonald’s choices didn’t include a salad without the dressings, which are loaded with salt. I always carry my own oil and vinegar so I’m not tied to any dressing served by a restaurant.
Baking is not usually my thing, I find it a bit too scientific a process as compared to cooking which allows for more freedom to depart from recipes and become artistic. So most of the recipes you’ll find on this blog are for cooking main courses and side dishes rather than desserts.
That said, I love to eat baked goods such as cakes and doughnuts, items I really should try to avoid on my heart-healthy diet because of sugar and fat they contain.
So when I was approached by a public relations person for a brand called Sans Sucre which makes sugar-free and gluten-free baking mixes, I was intrigued enough by the prospect of guilt-free items that I asked for samples to try to make. (The brand name means without sugar in French, by the way.)
“Fat, fat the water rat,” is an expression I remember vividly from my childhood as one mean kids would yell at other children they thought were too heavy (including me).
Oddly enough, I can’t find its origins via an Internet search, but I thought of it while reading this piece on where saturated fat hides.
When I started this blog back in 2012, nutritionists were saying avoid fat (hence the blog name includes No Fat). That thinking has evolved a bit, now it’s just saturated fats that need to be avoided. Those are fats that are solid at room temperature, a nutritionist recently told me, like butter (although margarine is bad too, sorry).
Mushrooms have always been something I enjoy, from cutting up small ones for salads to roasting giant portabellos on the grill with a salt-free teriyaki sauce for flavoring.
So it’s nice to know they have lots of healthful properties, as this slide show from WedMd.com shows.
“If you’re looking for an all-natural multivitamin, skip the supplement aisle and pick up some mushrooms,” WebMD says. “Among their many nutrients: B vitamins — including pantothenic acid (B5), niacin (B3), and riboflavin (B2) — plus copper and selenium. Mushrooms also have protein, fiber, potassium, vitamin D, calcium, and more.
“Mushrooms may do a lot more for your health than fuel your body. They have antibacterial properties. They can help lower cholesterol. They’re good for your immune system. They may even help prevent or treat Parkinson’s disease, Alzheimer’s disease, high blood pressure, and cancer,” the slide show goes on to state. Wow. I tend to be doubtful about such superfood claims, there’s still so much about nutrition and our bodies that science hasn’t figured out, after all. Continue reading “Consider mushrooms for your Easter table”
Salmon really has become like steak once was for me, a satisfying, relatively quick main course that I now have at least once and often twice a week. My recipe page has a variety of ways to prepare it, many involving salt-free Mrs. Dash and other brands of marinades as well.
But as I was getting ready to make dinner recently, I recalled an old favorite I hadn’t made in years, mustard-crusted salmon. Mustard is a condiment I can eat without worries since it usually does not include salt, saturated fat or sugar. I grew up in New York eating, more often than not, a spicier brown mustard, the Gulden’s brand to be specific.
So I still look for brown mustard today and used it in this recipe from Rachel Raye instead of Dijon mustard. Another substitution I made was using a slat-free spice mixture from a local spice story instead of herbes de Provence which I did not have handy. I also served it with asparagus instead of rice.
Cooking it was easy in the oven and it came out flaky and moister than when I’ve done it on the stove top in a frying pan.
Here are the details from Rachel’s site, she is the queen of quick meals, nice to see such a healthy one:
Preheat the oven to 375 degrees F. Rub the salmon with the olive oil. Place on a foil- or parchment-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
Bake the salmon until no longer translucent, about 15 minutes.