Costco says bye, bye to chocolate frozen yogurt, I say #byebyeCostco

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.

What had been my weekly Costco lunch is no more. Who dumps chocolate from the vanilla-chocolate combo? Shame on you Costco.
What had been my weekly Costco lunch is no more. Who dumps chocolate from the vanilla-chocolate combo? Shame on you Costco.

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.

It’s also trying to do it on the cheap by making the new sherbet in the machines that had made the chocolate yogurt rather than bringing in new equipment so it could be offered it in addition to the chocolate yogurt (the vanilla will stay on the other side of the same frozen dessert making machines). Continue reading “Costco says bye, bye to chocolate frozen yogurt, I say #byebyeCostco”

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Another look at what to eat at restaurants

Almost all restaurant food is awash in salt, far and sugar, so eating out is a challenge for anyone concerned about their heart-health. I’ve created a page of options for eating out that I’ve found, but I’m always on the lookout for other advice. Cooking Light magazine recently ran this piece, These are the Healthiest Meal Choices at 35 Popular Chain Restaurants.

This is what a Costco food court Caesar salad looks like when you unwrap it, a giant cup of fat-filled Caesar dressing and a mound of high-salt, high-fat grated cheese
Stick to salad when eating on the run, and take out the high-fat dressing and cheese. Always carry your own oil and vinegar packets to use instead.

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.

Product review: Sans Sucre sugar-free mousse and brownies

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.

Sans Sucre Mousse Mix
Sans Sucre Mousse Mix

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.)

I’ve since tried the sugar-free, low-fat Chocolate Mousse Mix and the sugar-free chocolate fudge brownie mix. Of the two, I enjoyed the mousse more and found it relatively simple to make, even for a baking-challenged cook like me. Continue reading “Product review: Sans Sucre sugar-free mousse and brownies”

Saturated fat is the bad stuff, here’s where it hides

“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.

I love donuts, but they don;t love me, they carry saturated fats.

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).

Saturated fats are in lots of foods Americans eat as well, and many people miss that fact. This piece from WebMD is a handy way to understand that there are hidden saturated fats in foods like dark meat chicken (not all chicken is good unfortunately), milk, pizza (sorry again), and donuts. Continue reading “Saturated fat is the bad stuff, here’s where it hides”

Consider mushrooms for your Easter table

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.

Trout, with mushrooms as a garnish.

“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”

Easter no-salt, no-sugar dinner recipes abound here for you

With Easter less than a week away, we’ve been getting a lot fo visitors to a post we did back in 2014, Low-salt Easter dinner: how to enjoy the holiday meal.

One of our many no salt, no sugar recipes. We cut the salt and sugar to a minimum, along with the fat.

That meal included low-salt turkey, green beans in a balsamic/olive oil glaze and asparagus roasted with low-salt panko breadcrumbs and low-fat cheese.

But we also have other Easter suggestions, such as A no-salt Easter side dish — asparagus with balsamic tomatoes.  Continue reading “Easter no-salt, no-sugar dinner recipes abound here for you”

Mustard-crusted salmon, a quick, tasty dinner option

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:

Ingredients
1 1/3 pounds center-cut salmon fillet
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh dill or 1-1/2 tablespoons dried dill
1 1/2 tablespoons herbes de Provence
1/4 cup Dijon mustard

Baking it:

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.