Linky-Loo: Musings from Across the Internets

Today's my birthday! And as a present to myself, I'm letting other people do the work.

Here are a few stories that crossed my transom this week -- all of them fascinating and food (heh) for thought. Do they stir opinions? Let me know!

• Where Did the 2000 Calorie Diet Idea Come From?: Intriguing insight into the FDA process to determine 2000 calories as the "optimal" daily range. To my mind, Marion Nestle is a hero among dieticians, even if new science is starting to debunk the "calories in/calories out" dogma. I look forward to her next book with earnest -- it's sure to be a hot topic. By the by, "What To Eat" should be compulsory reading for anyone trying to feed a family, even (especially?) a family of one. Please check it out.
• Primal Travel: My buddy Juliann is guest blogging on the always excellent Paleo Periodical this week and has lots to say about best ways to travel when following a paleo/primal diet. Paleo is very similar to lower-carb in many ways, so this is great insight into how to not only stay on track, but make your fellow passengers VERY jealous of your snack kit!
• Still Counting Calories? Your Weight-Loss Plan May Be Outdated: Jane Brody of the New York Times discusses the latest Harvard University/Nurses Health study, published in the June New England Journal of Medicine. After observing almost 121,000 healthy adults, it turns out some calories may be better than others. Who knew?! Also -- and this should raise a big YAHOO! from any red-blooded American -- moderation and extreme exercise may be overrated. I've yet to read the full study, but look forward to doing so.
• Gyros Crawl: Dominic is quite possibly one of the best food guys out here in Phoenix and always tempts me with his adventures. This one, in particular, is a marvelous show of how good food doesn't have to be foo-foo-la or expensive. Just ask for no pita and you're set! (Disclaimer: I was supposed to accompany him on this crawl, but had to cancel last minute. Still despondent over this turn of events...and craving Z's Greek!)
• Sustainable Food Is Really Expensive, Writer Reports: Coming out of the "duh" category, a reporter at The Atlantic looks into the positioning, pricing, and class issues of obtaining higher quality, organic food. We can read the original article together -- sounds like it might be a bit dramatic (Fabergé eggs?!), but raises a good point re: class issues and food. Something I'm sure to write extensively about in the future.

For my birthday, The Brit got me a cherry/olive pitter AND a copy of Julia and Jacques: Cooking At Home. Does he know me, or what?! I can't wait to dive in and menu plan.

To all the other Leos out there, happy birthday! And to those of you who love us, thanks for putting up with our regal shenanigans.

N.B.: I'm having a guilt-free, special dinner out with The Brit tonight. Old-fashioned dessert may be consumed. I hope it has a candle on top.

What We're Gobbling These Days

Among friends, I've been pretty hush-hush about my new approach to food. After all, talking diets in public is boring. I'd rather focus on the yummy things I get to eat, rather than dwell on what's been put to the side.

The guidelines are really very simple. Here's what's in:

• All vegetables, except roots and tubers.
• Whole meats -- including seafood, poultry, beef, pork, etc. Processed meats (e.g., sausage, bacon, deli meat) can be OK for variety, but labels have to be carefully scrutinized for added sugar/starch. You'd be surprised.
• Eggs -- the whole egg. Not just the whites.
• Full-fat dairy -- including cheeses (hooray!!), butter, cream, sour cream.
• Condiments, herbs, oils, spices, beverages that don't contain sugar. Lots of label reading required here. Beware.

Here's what I can have in small quantities:

• BOOZE. I could be fancy and say "wine or spirits," but let's be real here. A drink a day, if I want. Maybe two on special occasions. Nothing sweet or with sugar, of course.
• Tomatoes, avocados, coconut, lemons, limes -- yes, they're fruit, but have much lower sugar content. A bit here and there makes the world go 'round.
• High-fiber crispbreads (up to two a day) and 100% wheat bran.
• A few nuts -- I keep this to a palmful a day, or else I'd eat the whole jar.
• Dark chocolate -- the 75% or higher kind, up to about 1/4 of a bar a day.
• Sucralose (Splenda), stevia, and aspartame (Nutrasweet), in very small quantities when necessary. For all my "eat real food!" mantra, I am not a martyr. Sugar-free cherry Jell-O is a godsend. As is the occasional Diet Dr. Pepper.

Here's what's out:

• Sugar, in its many forms and disguises.
• Fruit (except those listed above) -- for now. I plan to move fruit up to the "small quantities" list eventually.
• Beans and legumes -- these should move up eventually, too.
• Flour and grains -- yes, even whole grains.
• Low-fat anything, especially dairy. Hallelujah!
• Sugar alcohols, especially maltodextrin, malitol, xylitol, sorbitol, etc.

The Brit has been very supportive and is eating a similar diet. Since he does not have serious weight to lose -- maybe five pounds or so of "Welcome to America!" tummy is all -- he has more flexibility in his day-to-day. He eats a piece of fruit most afternoons for a snack. He's a regular squirrel with all the nuts and peanut butter he puts away. He might have a spoonful of rice or potato when we go out to eat. And he has four or five crispbreads daily instead of his beloved toast (the British practically invented toast, don't you know).

Weight-loss aside,* we've both noticed we feel much more satisfied, with much less need or urge to snack. We don't walk away from the table bloated or stuffed -- we eat what we want, then put away the rest for breakfast or lunch the next day. We eat very, very well, with lots of variety. We look at regular recipes and sort out how we can naturally twist them to our own. Leaving out sugar is simple. And think about it: most starchy sides (pasta, potato, rice, breads) are simply carriers, anyway. To boot, we have dessert a few times a week.

There are other benefits, too. Such as:

• Sleeping more soundly;
• Smoother energy and alertness throughout the day -- no 4pm slump!
• Better digestion and less gas (I said it -- there you go);
• A flatter mid-section;
• What seems to be a drastic reduction in severe PMS cramping, bloating, and crankiness. I'm observing this for the next few months, but if eating lower-carb solves my PMS issues alone, it is worth it.

I'll be heading in for blood work within the next week. I can't wait to see the results.

But enough of this jibber-jabber! WHAT DO WE EAT?!

How about this:

Chicken Puttanesca and Raw Kale Salad -- so delicious!

Note the delightful wine (Fumé Blanc), too.

Yes, this is a Monday night dinner.

And this:

Coconut Popsicles -- heaven on a stick.

Not exactly deprivation. Not even close.

These recipes are also very simple. I love to cook, but I'm not good with too much fussing. With rare exception, there's no need to spend more than 30-ish minutes actively cooking, not including oven time, when you do nothing but wait.

The Raw Kale Salad recipe can be found here (leave out the bread crumbs -- you won't miss them). Read on for the rest...

Chicken Puttanesca (Serves 2)

2 boneless chicken breasts, butterflied (or 4 cutlets) -- skin is OK!

2 tbsp. olive oil, divided

Salt and pepper

1 28-oz can whole peeled tomatoes (check for added sugar -- you just want tomatoes and juice)

3 cloves garlic, minced

1/4-1/2 tsp. red pepper flakes (to taste -- more is spicier)

1/4 cup finely chopped onion (use regular Spanish, white or yellow onions -- not sweet onions, like Vidalia or Walla Walla)

2-3 inch squirt of anchovy paste**

2 tbsp. small capers

1/4 cup chopped olives (green are traditional, but use what you like or have)

A bit of grated Parmesan cheese or chopped parsley, for optional garnishes

In a skillet, heat 1 tbsp. of olive oil over medium-high heat. Season cutlets on one side with salt and pepper. Place in skillet, seasoned side down, then season facing-up side. Saute until cooked through and golden on both sides. Remove to a clean plate.

While chicken sautes, drain tomatoes (save the juice for another use). Using kitchen scissors, snip the tomatoes inside the can until somewhat diced. This does not (and should not) need to be perfect. Theoretically, you can use pre-diced tomatoes, but they will turn to mush. Don't do it. Always buy whole tomatoes -- they're tastier and, oddly, cheaper.

Add remaining oil to same pan. Turn heat down to medium. Saute onions and garlic for a minute or until fragrant. Add red pepper flakes and saute for 30-60 seconds more, until onions are soft. Add tomatoes, anchovy paste, capers, olives and a pinch of salt. Stir to combine, then allow to simmer for about 10 minutes. The sauce will reduce and thicken.

Right before serving, pour any chicken juices into the sauce (yum) and plate the chicken. Spoon enough sauce over the chicken to cover generously. You will probably have leftover sauce, which is fantastic the next day.

Sprinkle with Parmesan and/or parsley, if you like, and serve.

Next Day Idea: I had a fantastic, two-minute breakfast the next morning of leftover kale salad, topped with two scrambled eggs and a spoonful of cold puttanesca. SO GOOD.

~*~

Coconut Popsicles (Makes 6)

Each of these has 3g carbs and they couldn't be simpler. The hard part is waiting for them to freeze. Texture-wise, the resulting pops are halfway between a traditional popsicle and ice cream.

1 can regular coconut milk (NOT "lite" -- also check to make sure no extra sugar is in your coconut milk)

2 tsp. real vanilla extract

1 tbsp. Sugar Free Vanilla Syrup (Torani or DaVinci brands are good)

Shake up your can of coconut milk very well before opening. Pour into a bowl with extract and syrup. Stir to combine. Pour into popsicle molds and pop (ha!) into freezer.

If your molds have those snap-on sticks, great. Just wait about 3-4 hours until they're frozen solid and you're good to go. If you have an old-fashioned topless mold like I do, cover the molds with plastic wrap and wait 90 minutes before sticking your sticks into each semi-frozen pop, then allow to freeze completely.

Obviously, this recipe is open for all sorts of experimentation. Try different extracts, spices and herbs. I tried using Sugar Free Cherry Syrup, but it didn't do much for me. Maybe other syrups would. Chop up an ounce of dark chocolate or nuts and stir them in, but make sure to keep in mind the additional carbs per pop. Let me know what popsicle dreams you create!

* = Weigh-in update: I'm down 2.6 pounds this week. That's 10 pounds total, more than I've lost in the last three years combined, despite all efforts.

** = Anchovy paste is totally where it's at. Buy one tube (usually in the pasta aisle, near the tomato pastes), throw it in the fridge, and you'll never have a "now what the heck do I do with the rest of this tin of anchovies?!" moment again. Of course, you can use a regular anchovy or two in place of the paste. And please don't tell me you hate anchovies. Do you like Caesar salad? Then you like anchovy paste. It adds a depth of flavor (not fishiness!) to this dish that you can't replicate otherwise. Give it a try!

Greedy Gobbler Redux: Now with MORE MEAT!

Well, hello again. Fancy seeing you here. You're terribly patient, and for that: THANK YOU.

I'm not going to go into the hows or whys re: my non-existent posts, except to say: Lack of inspiration. But now, the urge has returned. One including focus, always a helpful muse.

For the last three weeks, the Brit and I have been toying with a lower-carb diet. The reasons behind this are a mishmash of doctor warnings, extensive research, eye-opening science, and a last resort for me with a body that will not let go of weight when I stay on the Standard American Diet, no matter how little I eat or how much I exercise.

So far, I'm down 5.6 pounds. Hopefully a bit more, which I'll find out tomorrow on my weigh-in day. Even if half of it is water weight, this is nothing short of a miracle. Let's just say: underactive thyroid AND the start of insulin resistance = frustration.

My current food choices circle around meats, vegetables, cheese, a glass of wine, and nibbles of 75-82% dark chocolate. An occasional high-fiber bran cracker. Coffee, of course, but with the teeniest splash of cream -- it doesn't take much to get to the New York "dark" style coffee that I like. And if I'm being honest, a little bit of sucralose here and there when I need something sweet. I'm not thrilled about artificial sweeteners of any kind (even in my very occasional can of diet soda), but it's a way to have a little sweet, as opposed to an all-out NO for the foreseeable future.

Never give me an all-out NO. My brain will rebel in ways that I cannot physically control.

The first 36 hours were difficult, but not horrendous. I allowed myself a bite of banana here and half an apple there the first two days to allow my sugar levels to decrease gradually. The rest of the first week was a breeze. I felt great. I actually went to dance classes. And I lost almost four pounds.

Then Week Two. I'm not going to lie: it was horrific. Crankiness. Mean reds. Exhaustion like nothing I've ever experienced. The Brit's concern levels hit an all-time high -- he even suggested I call the pharmacy to make sure I didn't get a bad batch of thyroid medicine. By the end of the week, we decided a change of scene may help and scooted up to my (very generous) aunt and uncle's weekend home in Flagstaff. I'm still not sure if my symptoms were delayed hormonal/blood sugar adjustment, or just simple cabin fever and weariness of constant 110+ degree temperatures here in Phoenix. Probably both.

Regardless, four days in Flagstaff set me to rights -- and more importantly, I didn't give up on the diet. I even managed to squeeze in daily workouts while in the cool pines. We're now back home, finishing Week Three. My energy levels seem to have stabilized. I had a dinner party on Thursday night and managed a mostly low-carb menu that went over phenomenally well. The slight exception: grilled peaches with mascarpone, mint and toasted almonds for dessert -- and let me tell you, that was the MOST DELICIOUS half-a-peach EVER.

Tomorrow, the scale will tell me if I'm still on track to lose 1-2 pounds a week. But already: my jawline has more definition; my neck is tapering; and my upper abs are less poofy. I am not looking to be a sample size -- just back to my pre-thyroid problems "comfortable in my skin" weight. Regardless of weight, I also have the chance to step back from my genetic destiny and the type 2 diabetes hovering in my future. No sugar/grains (except on very special occasions) vs. pills and insulin...and then no sugar/grains EVER? I'll take the former, happily.

So for now: 30-35 grams of carbs per day. This allows me a cascade of vegetables, as well as the little treats (cheese, dark chocolate, wine) I need to stay sane. I look forward to the day I can add a bit of fruit back in, but that's temporarily on hold. And I'm OK with that sacrifice.

Tonight, we're having Chicken Puttanesca and a Raw Kale Salad (hold the bread crumbs). Coconut Popsicles for dessert -- if they turn out (I have high hopes and will share the recipe tomorrow if they do). Not bad for "diet food," eh?

Am I still a Greedy Gobbler? Absolutely! And I always will be. My new mission is to show it can be done -- happily and healthfully -- using me as the test object. Wish me luck. A little due karma. And lots of creamy treats along the way.

N.B.: At some point, I'll get more in-depth into the science and reasoning behind this decision. If you're curious now, however -- and want to be completely gobsmacked by what real research tells us about our bodies, as opposed to standard U.S. nutrition dogma -- I cannot recommend this book enough. Keep in mind that I am a public health advocate, with 12+ years of healthcare public relations under my belt -- and a master's degree in library/information science to boot. In other words, I can cut through bullshit and critically research the hell out of anything (and often do, much to my loved ones' collective annoyance). The Brit is a multi-degreed biomechanical engineer and very suspicious son-of-a-surgeon. We would not be making this change lightly, or without some serious, multi-layered scientific backup to the claims. Insulin, folks. It's almost all about insulin. And may actually be the core answer to our nation's (quite literal) ills. Time will tell.

Sunday Night Thoughts

I have the thought that, when people start a blog in this day and age, they have some thematic concept. An idea of time involved per week (if not per day) and a dedication to keeping this virtual thing alive.

I know. I give folks FAR too much credit. Including myself. Bear with me here.

Keeping a blog going -- even with the most lacksidaisical idea of theme -- is hard work. It nips at your back mind constantly. Because you (or I, as it were) feel like it should be a priority, or at least a commitment. To what, I don't know. But it's an exercise in discipline, right?

Clearly, Discipline and I have an ongoing standoff. Particularly when my day-to-day work has involved much writing as of late.

I feel I should have substance. Something that is useful, amusing, or at least enjoyable to my dozen or so readers. It's not enough to simply say: "Hey! I had a great Sunday! I started by going to a soon-to-be-favorite dive bar for a fabulous $3.50 breakfast. Then I played dress-up-doll with my sample size husband on his annual shopping trip. We followed that by picking up a dress or two for me, then had FAR too much fun refreshing ourselves at The Phoenician. We came home and made a fabulous grilled steak and veg salad for dinner while listening to old Casey Kasem Top 40 countdowns on our patio. Awesome!"

But that's about it. Life is really fun, even in its small moments. Something I have to remind myself constantly when some small niggling THING of no long-term consequence is bugging me at the back of my brain.

I asked this on my Twitter feed, but I ask you too: What do you do when your brain won't stop whirring? And for those of you with blogs, do you feel pressure to update on a regular basis, even if you feel your life is fun but...well, not necesssarily extraordinary? Or is it the perspective and -- dare I say it -- spin that make the regular bits shine?