You may have seen Nicolette M. Pace on TV, her demo reel shows her making the rounds of the TV talk shows, discussing food and healthy eating. Her PR people recently reached out to me with her list of healthy grocery shopping and I’ve decided to share them with you here, just click the continue reading button if you’re seeing this on my home page. Enjoy and let me know what you think of them.Continue reading “Grocery shopping tips from Nicolette Pace”
The continuing increase in food prices throughout the pandemic has been well documented, in posts I’ve written and elsewhere. And I’ve given tips on how to cope, such as shopping dollar stores that stock produce and buying essential items in bulk.
Today, I ran into one of the most egregious examples of pandemic food price-gouging I’ve seen. My local Jewel, an Albertson’s chain in Illinois, had advertised filet mignon for $5.99 for a six-ounce steak.
Filet is normally the leanest cut of steak and so fits in my efforts to minimize my fat intake. Because it is an expensive cut, I’m always watching for deals and so jumped at the chance to buy some 6-ounce fillets for $5.99 each.
When I arrived at the meat counter of the Jewel in Wilmette, Il., a neighboring suburb, however, the signs posted said the filets were $6,99 each, not the advertised $5.99. Asking the meat counter attendant got me no answer, he had to follow what the sign said, he told me.
So I went to the store service counter. The person there had no answer for the disparity and so called the head of the meat department. She replied that store had decided to charge $6.99, not the advertised $5.99. But since I had complained, she would sell me some for $5.99Continue reading “Pandemic food price gouging – demand advertised sale prices”
Salmonella has reared its ugly head again, this time in a tub of Sabra hummus. As a result, roughly 2,100 cases of the product ahve been recalled in 16 states by maker Sabra Dipping Company, LLC.
The states affected are: Alabama, Arizona, Arkansas, California, Florida, Indiana, Mississippi, Maine, Missouri, Nebraska, North Carolina, New Jersey, Utah, Virginia, Washington and Wisconsin.
Details of which products are involved:
- Product name: Sabra’s 10-ounce Classic Hummus
- UPC code: 300067
- Best by date: 4/26/21
- Production date: On: Feb 10 Between: 18:00:27 and 23:49:00
If you have this in your fridge, you can return it to where you bought it or visit www.sabrahummusrecall.com for a refund. Consumers can also contact Sabra Consumer Relations at 1-866-265-6761 for additional information Monday to Friday from 8 a.m. to 8 p.m. eastern time.
Easter is almost upon us again and, in the age of Covid, Easter dinners are likely to be smaller affairs with far fewer guests than in times past. So maybe put aside any ideas of a giant leg of lamb or turkey, and try something different, like this honey-mustard-glazed salmon recipe.
Salmon is a great main course for people worried about salt, fat and sugar in their diets, given it falls into what is these days perceived as the “Good Fat” category. This recipe does include some salt, I’d leave it out. The honey might be an issue if you;re ona low-sugar diet, a mustard crust is a tasty alternative.
Here’s the information you need for the hoey-mustard recipe:
- 10 thyme sprigs
- 1 (3-pound) skin-on salmon fillet (preferably sustainable), pin bones removed
- ¼ cup country Dijon mustard
- 2 tablespoons honey
- 1 teaspoon white wine vinegar
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt (I’d leave this out)
- ½ teaspoon freshly ground black pepper
- 1 lemon, thinly sliced
- Step 1 Preheat oven to 450°.
- Step 2 Line a baking sheet with parchment paper. Arrange thyme sprigs in a long row on parchment. Place salmon, skin side down, on top of thyme.
- Step 3 Combine mustard, honey, and vinegar in a bowl. Brush mixture evenly over top of salmon. Sprinkle salmon with 2 teaspoons thyme leaves, salt, and pepper. Arrange lemon slices over salmon.
- Step 4 Bake salmon at 450° in center of oven 26 minutes or until desired degree of doneness. Serve hot or at room temperature.
Cooking Light includes nutrition information for this recipe, which is great for those of us watching our salt, fat and sugar intake.
Per Serving: 387 calories; fat 17.4g; saturated fat 4.1g; mono fat 7.6g; poly fat 4.2g; protein 48g; carbohydrates 6g; cholesterol 116mg; iron 1mg; sodium 527mg; calcium 29mg; sugars 4g; added sugar 4g.
Feel like you’ve been paying more for every item you can find in your local food store during this Cornoavirus Pandemic? You’re right and now reports are coming out to prove it.
The food at home index, compiled by the U.S. Bureau of Labor Statistics rose 2.7% in April compared to March 2020, its sharpest one-month climb since February 1974. Prices in April are up 4.1% compared to April 2019. Prices are up pretty much in every category, according to the bureau. Examples include:
- Poultry, meat and fish — up 4.5% in April compared to March
- Cereal, baked goods and non-alcoholic beverages — up 2.7% in April compared to March
Demand has soared as people eat at home more than they ever did before the virus struck and supplies dwindle as processing plants close because of sick employees. Imported food supplies likely also are down. And we’ve yet to hear about deliveries breaking down because of sick truckers, expect some of that as this goes on too.
Don’t expect the price picture to brighten anytime soon. People who are filling their shopping carts to the brim every time they go to a store likely are wasting a lot of that food because they aren’t accustomed to planning meals to use everything before it goes bad. So they’ll likely be back in stores making the same mistakes all over again and keeping demand for everything high — along with prices.
One of the few things I remember enjoying when I was sick as a child was drinking ginger ale to calm an upset stomach. I had terrible reactions to things like milk and aspirin as a child. Each sent my stomach reeling (you can imagine the details, I’ll leave it at ‘reeling.’)
But then there was ginger ale, tasty, soothing, calming. And I had a crush on the White Rock Ginger Ale girl (New Yorkers will remember that brand).
My mother also believed in the healing powers of ginger ale, always calling for it when she was sick as “bring me the ginger.”
So imagine my disappointment when I saw Ginger Ale Isn’t the Key to Calming Your Stomach—Here’s Why.
“One report finally sets the record straight, with the help of a leading gastroenterologist: ginger ale does not calm queasiness or aid other sickness symptoms. It’s ginger that does this best, but ginger and ginger ale are not one in the same,” reports Cooking Light. Continue reading “Say it ain’t so — ginger ale doesn’t calm stomachs????”
Health & Wellness Coach Michelle Gillespie will be leading a healthy-eating tour of Whole Foods in north Evanston Tuesday, March 12 at 6:30 p.m., at a meeting of the North Suburban chapter of Mended Hearts. All are welcome at the free event.
“Those of us dealing with heart issues are almost inevitably told we have to change how we eat. But beyond that, there’s a dizzying array of advice, often conflicting. Michelle will help us cut through all that with some real examples of how to translate advice into good shopping habits,” says John N. frank, founder of the North Suburban Mended Hearts chapter.
Mended Hearts is a national support group for those dealing with heart and artery diseases. The meeting will be at the Whole Foods on Green Bay Road just north of Central Street in Evanston.
I recently subscribed to the Food Network Magazine (it was a Christmas special deal). I’m always scouring food magazines for no salt, no fat, no sugar recipes and thought I might find some in this successful title.
But alas I found little if anything I can eat on my heart-healthy diet. I should have suspected that I suppose.
I used to love watching Food Network cooking shows but have given that up as I came to realize its chefs are addicted to salt, fat and sugar in the recipes they tout.
The same is true of recipes in the magazine. There’s a section called Weeknight Cooking, for example, that has 10-12 entree recipes an issue. These seems to be the only recipes in each issue that list nutrition content. Some aren’t too bad when it comes to salt. One recipe for Chicken with Ginger Beet Noodles, for example, has 605 mgs of sodium a serving. But it also contains 20 grams of fat and 3 grams of saturated fat.Continue reading “Food Network Magazine: not exactly a no salt, no fat, no sugar recipe haven”
Protecting your teeth against the problems caused by sugar is something we are told to do as children, told to do as adults and told to do during old age.
It is something that we are told to do our whole life. And it is something that we need to do too. But just because it is something that we need to do, it doesn’t mean we need live a life devoid of sugar. It doesn’t mean we need cut sweet and sugary snacks eaten as a treat out of our diet completely. Continue reading “Protecting Your Teeth against Sugar, without Completely Cutting out Sweet Snacks”