So what has happened? Has there been a drastic reformulation of Naf Naf food for the worse, or is something wrong with it’s nutrition info on-site?
I wrote an enthusiastic post about the relatively new fast food chain Naf Naf Grill back in 2014 when I discovered the low-salt content of its pita bread and the low-fat content of its beef in a pita offering. I’ve been touting it to friends and family ever since.
Sorry organic chicken lovers, you cans till buy it for the taste, or if you feel it helps the environment overall, but don’t expect massive nutritional benefits.
As red meat has become demonized because of high fat content in recent years, people are turning more and more to chicken, and specifically lower-fat white meat chicken. I’ve been eating more chicken since my 2012 angioplasty on orders from my nutritionists, leading me to continually search for ways to bring some taste to white-meat chicken.
When you go shopping for chicken, remember all chicken is not the same and a lot of the things you think you know about what makes for healthy chicken may be plain wrong. Cooking Light recently put out a great overview of the chicken world, The Definitive Guide to Healthy Chicken, which I recommend you read.
Garlic is one of my old-time food loves. Growing up Italian, it was always around and I came to love it. As an adult, I had roasted garlic for the first time and feel in love with that a swell. So whenever I see a recipe that talks about lots of garlic, like this one from Bon Appetit, I’m interested.
Food Network has tons of recipes it sends me via regular email newsletters but many of them have too much salt, fat and sugar for my post-angioplasty diet. So I find myself modifying them to suit what I need now. Such is the case with this skillet rosemary
3/4 pound small red-skinned potatoes, halved, or quartered if large
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved Continue reading “Skillet rosemary chicken, modified to cut salt and fat”
I would also eat two servings here, each serving being four ounces of beef. That doubles the fat content to 16 grams and the sodium to 488 mgs, still ok under my daily targets.
Chinese food is a cuisine I love but have given up since my 2012 angioplasty because of the high sodium content of almost anything containing soy sauce or other salt-heavy Chinese sauces. I did binge on Chinese food for a birthday a few years back, but that’s been it.
The combo plate came with one giant beef rib and the brisket. In days gone by, I could easily eat three beef ribs.
Austin, Texas, is known for music, the University of Texas, and, of course, Texas barbecue. Ribs, brisket and various sausages all are served as various barbecue spots in this beef-country city. That’s cold comfort for someone like me on a low-fat diet since my 2012 angioplasty.
So rather than torture myself every night I was there, I resolved to go off my diet one night to try some barbecue. My wife, who spends more time in Texas for work these days than at home, recommended a place she’d gone before, County Line. It’s nestled in the foothills on the edge of town and looks exactly like you’d want a roadhouse barbecue place to look. The one we went to apparently is the original location, there are others. Continue reading “Going off my diet in the foothills of Austin — hello County Line”