Holiday eating tips — the rush has begun, read them caerfully

The rush of articles and blog posts about how to eat healthy around the year-end holidays already has begun, I’m getting tons of advice in various feeds I follow. But most of it is not worth the time to read, really. Tips like eat smaller portions make me want to stuff the writer’s face into a bowl of high-salt salsa.

Getting ready for holiday cooking? Check back here often for no-salt, no-sugar, no-fat recipes.

That goofy tip is in this article I found in the Harlan Daily Enterprise, which I discovered is in Kentucky. But there are some others you might find useful, such as:

• Gradually reduce the amount of salt used in cooking.

• Cut the amount of salt in recipes by half.

• Rinse canned vegetables before using or choose low-salt versions.

• Replace solid fats such as butter, lard, stick margarine, and shortening with oils when you are cooking.

• Replace half of the fat or oil in recipes with unsweetened applesauce.

• Use cooking spray in place of oil when cooking.

Continue reading “Holiday eating tips — the rush has begun, read them caerfully” →

December 4, 2015 0

An arctic char recipe for Christmas time, or any time

Fish of all types has become a bigger part of my eating routine since my 2012 angioplasty, so I’m always open to new varieties. Arctic char is a fresh water fish that started making its way here in the 1990s from northern climes in Europe and Iceland.

Slow roasted char, as featured ina Bon Appetit recipe. Click the link to it in my post to get details.

It’s a bit of a cross between trout and salmon, with less fat than salmon, although it has a resemblance in terms of its somewhat pink color. It reminds me a bit of the steelhead trout I’ve blogged about here in the past. Continue reading “An arctic char recipe for Christmas time, or any time” →

December 3, 2015 1

New York To Salt: Drop dead

The headline of today’s post is a parody of a famous New York Daily News headline in 1975 when then President Gerald Ford refused to back a federal bailout for the financially troubled city.

This sample page from a New York Applebee's menu shows too much salt in every appetizer and both rib options, disgusting. — This sample page from a New York Applebee’s menu shows too much salt in every appetizer and both rib options, disgusting.

New York today begins to refuse to support high-salt restaurant foods anymore and hopefully that will have as profound an impact as the 1975 lack of a federal bailout did. The city today begins requiring chain restaurants to note on their menus items that have more than 2,300 mgs of sodium in them. That’s a day’s worth fo sat for a healthy person. For people like me who have had heart surgery, 1,500 mgs a day is recommended.

I am so glad to see New York act on salt, a killer that most municipalities and even federal regulators are ignoring, in my opinion. Restaurant food has way too much salt. Americans don’t realize what they’re being served when it comes to salt.

Just take a look at this Applebee’s menu that now, in New York, has to show items that have too much salt (noted with the salt shaker in a triangle). Almost every appetizer on the menu has too much salt, as do the ribs. Ridiculous. Continue reading “New York To Salt: Drop dead” →

December 1, 2015 0