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.
Salad dressing served in restaurants are loaded with salt, fat and sugar, exactly what you don;t want to put on a healthy salad. I’ve advised in the past that you carry you own olive oil and vinegar to use when dining out. Small packets of each are available on Amazon, i buy them literally by the hundreds.
Meatballs are an integral part of Italian-American cooking (not so much in Italy, but that’s another story) but red meat is largely off my diet since my angioplasty in 2012. So I’ve switched from beef to turkey meatballs. It occurred to me I’ve referred to them in past posts here but never shown how to make them.
So here’s a quick guide. Start with a pound of lean ground turkey, which has about one gram of fat per ounce. Add four to six ounces of Panko breadcrumbs, some reduced fat Parmesan cheese and Italian seasoning you can buy pre-mixed (be sure to get a mix without salt listed as an ingredient). Add cheese and seasoning to your taste preference.
Combine the ingredients in a bowl, adding water to help bind it all. Mix it together, then form it into meatballs using your hands, rolling it clockwise across your palms (or you can buy a device to make meatballs).
I normally get 17 turkey meatballs from a pound, so each is a bit less than one ounce, or one gram of fat. The breadcrumbs are low-salt, the cheese has salt, so be prudent in how much you add. This is still a low-salt offering, and definitely lower-fat than beef or more traditional beef and pork meatballs.
Cook them for about an hour at 350, turning after 30 minutes. Coat the bottom of the pan with water to avoid sticking, you may need to add more water at the 30-minute mark too.
I’ve been working hard to get fat, salt and sugar out of my diet since having an angioplasty in 2012. I’ve succeeded, but had to do a lot of my own searching for low-fat, low-salt alternatives to foods I loved.
It details a lot of fairly easy switches to make, like sorbets and fat-free frozen yogurt for ice cream (keep watching the sugar content though), pasta with vegetables for pasta with cheese sauce, and extra-lean ground beef and ground turkey for regular 85% lean ground beef.
Check it out and also check my ingredients page for some of the items I’ve found that get the fat out. John
Only three days until Christmas and you’re likely beside yourself with things to do, people to see, tasks to take care of before the big day. Plus, you’re likely cooking for guests, kids home from school, neighbors you went shopping with, the list goes on.
I enjoyed an elk burger blend last year on a visit to the Twin Cities in Minnesota so was looking forward to returning to the Happy Gnome there for another this year.
But when I ordered the bison/elk blend burger this year without the accompanying cheese and bacon, I was told the bacon was in the burger itself and so could not be excluded.
I would not have gotten it last year if that was the case, so was quite perplexed. Either the recipe has been changed or the server who took my order last year did not know the bacon was in the meat and so thought as I did that it could simply be excluded. The link I had in my last post to the menu no longer works, I found, so it’s possible the menu was changed. Continue reading “What happened to my elk burger, Happy Gnome?”→
I’ve written about my quest for beef lean enough to fit into my low-fat diet. I now buy 96% lean ground beef [4.5 grams of at per four-ounce burger] for my occasional made-at-home hamburger and have given up eating hamburgers out [a Wendy’s single has 24.8 grams of fat], a sad turn of events since I once had them weekly.
And when it comes to steak, another old favorite, I now only have fillet mignon because it is the leanest cut available on restaurant menus [4 ounces has 14.1 grams of fat]. But recently I found another alternative which I really enjoyed, a grass-fed Angus beef ribeye from New Zealand sold frozen at Trader Joe’s. You can see on the nutrition info for it here that four ounces has 10 grams of fat, less than a traditional fillet.And it had a good beef flavor. At that level, it’s leaner than a bison steak I had at Ted’s a while back, which had 14 grams of fat per four ounces. Continue reading “Steak: here’s a lean alternative from New Zealand, via Trader Joe’s”→