“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.
Cooking Light often has great recipes, some of which I’ve shared on my recipe page. It’s daily e-mails try, as do many others, to come up with the most provocative subject lines imaginable to get us all to open the newsletters. Recently that included trying to piggyback on the popularity of NBC’s This is Us series.
I found the whole thing goofy enough to blog about it, so indulge me.
The Jan. 27 Cooking Light newsletter came with the subject line “Can Your Crock Pot Really Catch on Fire?” This just after the This is Us episode where a faulty pot burns down a house (if you’re a fan, as I am, you know the rest. I hate that neighbor now, don’t you?)
I chuckled at the topic line not only because I saw it as Cooking Light shamelessly putting out some clickbait tied to This is Us but also because I can just imagine the poor reporter who was assigned that story having to call around to get comments for it.
Cookbooks tend to become shelf clutter because most make it difficult to plan a week’s or even a full day’s worth of meals. One of the reasons I like the new American Diabetes Association cookbook, called Complete Month of Meals Collection is because of how it’s put together — recipe cards are held in a spiral binder and stacked for each meal of the day.
So you can flip through breakfast, lunch and dinner recipes and plan your day, or week if you want, making shopping easier and cutting down on food waste in the process.
The recipe cards are easy to understand, clearly listing ingredients on the front side and nutrition info for each dish on the back.
Holidays and special events like the upcoming Super Bowl LII (or the big game as most marketers’ now call it because they can’t use the term Super Bowl) often are the most difficult times to stay on your preferred eating plan, be it low-salt, low-fat and/or low-sugar. I’ve written a lot about this over the years here, trying to create alternatives you can enjoy.
My first post about Super Bowl eating dates back to 2013, shortly after I started the blog, and it looked at items I bought, like no-salt potato chips and low-fat cookies.