Cooking in Stealth Mode

Not every vegetable was created the same.  Well, at least in my book.  While there are some that I love, some that I'd rather do without, and some that are just "meh", there's only thing that I can't get past and just "suck it up and eat"...when they're overcooked and mushy.  My mom used to serve us those previously frozen, "look at what a marvel the microwave can be!" yucky mixed veggies - not even a boatload of butter and salt could make them edible.  Rubber carrots, pasty lima beans, green beans that squeaked when you chewed them and mushy peas.  What torture it was to be stuck at the dinner table, having eaten everything on my plate but the dreaded veggies, growing colder and even more inedible by the second.  One time, I finally got wise and after everyone left the table I stuffed the cold and shriveled looking mixture in my sock and proudly announced (to no one in particular) "I'm DONE!", cleared my plate and rushed upstairs to my room...but quickly learned a handful of loose vegetables can and will migrate to the lowest point as soon as they are able and had quite a time trying to scrape them off the bottom of my foot and out of my sock.  Lesson learned.  From then on it was "quick!  cover them up in the potato skins and clear your plate before anyone notices"!  (Sorry, mom).

Fast forward, oh, 20+ years and I've vowed never to put my family through the same torture.  I think I have had bags of frozen corn, or carrots, or even peas, but NEVER that dreaded mix.  Most often we like to eat our veggies raw and for the most part my kids have no complaints.  I've gotten past the ridiculous notion that everything has to be cooked for it to be a "real dinner".

There are however some vegetables that are more difficult to serve "on the side" - no offense to rabbits, but my son flat out refuses to eat kale.  To get around this (since kale is one of the best leafy greens you can eat) I've devised a sneaky way to get him and his siblings to eat it and the best part is that they have no idea!  Bwahahaha!

Ever heard of the "Sneaky Chef" (www.thesneakychef.com)?  The whole premise is to "hide" healthy foods in every day foods so kids don't even know they are eating it.  I have to confess that I've not ever read the cookbook or seen any recipes, but taking that concept have incorporated certain vegetables into foods where it's hard for my kids to detect them.  I'm not suggesting that everything be done this way - in fact, I think it's important for kids to be exposed to all kinds of foods to develop and appreciation for them (sometimes this needs to be done MULTIPLE times!) but for the times you just don't feel like having another whine/argue/bargain/whine session at the dinner table....

Find something that you know your kids will eat (pasta with tomato sauce in my case) and think of what vegetables might incorporate nicely.  I've used carrots, kale and chickpeas in sauce before, and while the kale and chickpeas change the look of the sauce, you can hardly taste them when you blend them in (using a regular or immersion blender).  The kale just makes it look like there's extra oregano or basil in there, and the chickpeas lighten the sauce up and make it a bit thicker.  Not much extra work is involved, either - especially if you use a blender.  Perfect!

FYI, this does not only have to be "for the kids" - it's a great (painless) way to get all your daily vegetable servings in!

Here's a recipe I've been meaning to try that came highly recommended (thanks, Alissa!) - maybe this weekend...

They're billed as "Flourless Brownies"....great for those with gluten sensitivities/allergies.
(from wholefoodsmarket.com)

Makes 16

Ingredients

1 (15-ounce) can no-salt-added black beans, drained and rinsed 
3 large eggs 
1/3 cup melted butter, more for the baking dish 
1/4 cup cocoa powder 
1/8 teaspoon salt 
2 teaspoon gluten-free vanilla extract 
1/2 cup plus 2 tablespoons cane sugar 
1/2 cup gluten-free semi-sweet chocolate chips 
1/3 cup finely chopped walnuts

Method

Preheat oven to 350°F. 

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares. 

Nutrition

Per serving (1 brownie/about 2oz/60g-wt.): 160 calories (80 from fat), 9g total fat, 4g saturated fat, 50mg cholesterol, 35mg sodium, 17g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein

The Achilles' heel...or something like that...

Well, I think I've finally come to terms with the fact that I am plagued with bad feet.  Yep, uber flexible, faulty feet.   All thanks to my dad (but he's still running and playing golf on his, so I suppose it's not all that bad).

It all started back in '97 - playing in a rugby tournament in the summer on a rock-hard field in metal spikes, I made a quick step turn and felt like I had just stepped in a hole because I felt a "pop" and then my foot sank.  When I looked around to see where it was....there was no hole!  Then came the sudden realization that my foot hurt.  Like really hurt.  I hobbled off the field and took my cleat off - POOF!  Instant swelling all around the mid-foot.  Long story short, saw an orthopedic surgeon, rehabbed it, played the first rugby game of the regular season, and POP! - did it again.  My coach insisted I see another orthopedic surgeon and was subsequently diagnosed with a Lisfranc dislocation - and from what I was told it was a "one in a million chance injury".  Easy to miss, hard to diagnose, and very rare (and if not properly healed brings a lifetime of woes).  Ahhhh - should've played the lottery that day.  (Read more about Lisfranc injuries here.)  There went the rest of my rugby days...I believe I was on crutches and in a "space boot" for about 8 weeks.  The best part was that I lived in a dorm on the 3rd floor with no elevator...and the first night someone pulled the fire alarm (insert visual of a someone in a boot on crutches for the first time trying to hurry down the stairs)...ah, the good ol' college days...

After that healed up (nicely, I might add) I kept active, but didn't ever truly have any trouble until 2 years ago while training for the Philadelphia Distance Run (now known as the Rock 'n Roll Philadelphia Half Marathon).  On the last long training run, I noticed that the second metatarsophalangeal joint where my second toe joins my foot felt numb - just a very strange sensation.  I didn't think much of it at the time, but noticed that it became more painful later in the day after I finished.  I couldn't really walk around without shoes on - and even then still hurt.  I made it through the race just fine (and PR'd!) but was still experiencing the painful middle toe joint and getting more worried about  it by the day.  Another long story short, I saw 2 orthopedic surgeons (one local and one in Philadelphia), was ordered to wear a space boot - for about 12 weeks total, had an X ray, MRI and finally a CT Scan...all showed....NOTHING!  WHAT?!?  I reasoned that if it HURT, there had to be SOMETHING wrong!  After all, the last experience I had I was fixed after I did everything the Doc told me! I wanted a diagnosis and a method for fixing the problem.  Isn't that exactly how it goes when these things happen?

Nope!  Not always!

Well, after I got a bit of a slap upside the head (figuratively, of course) from my own personal (and sometimes very reluctant) PT, I was brought back to reality.  There wasn't going to be a diagnosis and subsequent plan to fix my problem.  SO, I could be a big girl and do what he told me to do in the first place...strengthen my flexible foot with specific exercises to protect it from injury.  Fast forward 2 years and my 2nd toe joint is feeling great...(thanks, Mike).

So here I am, approximately 3 weeks out from the Lehigh Valley Half Marathon, and training has been going well.  No aches, pains or other assorted maladies...except...from out of nowhere for no apparent reason, THIS happens:

Yep.  A big seemingly spontaneous hematoma on the pinkie toe joint of my left foot.  I swear it happened as I got up from working in front of the computer.  Not running, not playing soccer, heck, not even playing with the kids!  Completely stationary...but due to prior experience, I didn't panic and even ran 11 miles on it last weekend, all the while paying attention to how it felt as I ran and was fully prepared to throw in the towel if necessary.  Some issues you can push through, others you don't.  I guess it's all about using wisdom in determining which path to take.

Anyway, since I don't have any recipes that correspond to feet (ew!), here's a great recipe using quinoa...a super-food by any definition (see blurb after the recipe):


Cranberry Walnut Quinoa Salad 
 Serves 6 as a starter or side dish or 4 as a main course 


1 cup quinoa 
2 cups water 
½ teaspoon salt or to taste 
¾ cup dried cranberries 
1 cup frozen green beans or peas, thawed 
¼ cup chopped walnuts 
¼ cup sliced green onion (optional) 
¼ cup balsamic vinegar 
1 ½ tablespoons olive oil 
1-2 cloves of garlic (to taste) minced 
freshly ground pepper  


1. Rinse the quinoa in several changes of water.  This removes the "soapy" covering that might change the taste.  Combine the 2 cups water and ½ teaspoon salt in a 
medium saucepan and bring to a boil over high heat.  Reduce heat to simmer, cover, and continue 
cooking until all water is absorbed, about 20 minutes.  Remove from the heat, uncover, and allow 
to cool for 15 minutes.   
2. In a medium bowl, combine the cooked quinoa, dried cranberries, green beans or peas, walnuts, 
and green onion (if using) until well mixed.   
3. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended.  Pour over the 
quinoa mixture.  Toss until well blended.   
4. Season with salt and pepper to taste.  Chill in the refrigerator for at least 30 minutes before 
serving.  
Nutrition Information  
Calories:  234,  Fat: 8g,  Saturated fat 1g,  Carbohydrate 36g,  Protein 5g,  Cholesterol 0 mg, Fiber 3 g. 


About Quinoa:

Quinoa (KEEN-wa), the whole grain super-food!
The quinoa seed is high in protein, calcium, and iron, and
it is a relatively good source of vitamin E and several B
vitamins. It contains a nearly perfect balance of all eight
essential amino acids, making quinoa a complete protein
food.  Quinoa is 12% to 18% protein. Four ounces per day,
or approximately 1/2 cup, is sufficient to meet a child’s
daily protein needs.
Before cooking, the seeds must be rinsed to remove the
bitter resin-like coating, which is the phytochemical
saponin. Although quinoa is rinsed before it is packaged
and sold, it is advisable to place the seed in a strainer and
rinse again at home before use to remove any remaining
residue.
Quinoa is an easy-to-prepare and excellent alternative to
white rice or couscous, or it can serve as a high-protein
breakfast food mixed with honey, almonds, or berries.
Quinoa has delightful and unique characteristics that give
it an appearance and texture all its own. The taste is a
mild, delicate, slightly nutty flavor

Who wants a heart attack on a plate, anyway?

When you're feeling oppressed and dictated to, unappreciated for who you are and stuck with no way out, do what the greatest ancestors of our time have done...REBEL!  Fight for your rights!  Do exactly what you are forbidden to do - show 'em they can't judge you or hold you down!  After all, it's what our country was founded upon!  Human rights!  Equal rights!  Freedom!  Free to be obese!  Wait - what?

Enter "The Heart Attack Grill".  Nope, not kidding.  This place actually exists in the good ol' US of A.  Here's a few snippets from the main website:

"Taste Worth Dying For!"
"Butterfat Shake - World's Highest Butterfat Content!"
"Flatliner Fries - Deep Fried in Pure Lard!"

The burgers range from 1 to 4 beef patties, or otherwise known as "Single" through "Quadruple Bypass Burgers".  The main "theme" is that of a hospital setting.  Your waitresses?  Scantily clad "nurses".  If you weigh in at over 350 lbs (conveniently, there's a scale in sight of all the tables), you eat for free.  The owner claims that, "Everybody applauds and cheers for them. A big smile comes over their face, and for once they are finally accepted. They are not picked on here."  Hm.  I wonder how long the feeling of euphoria lasts?  Until the next time they have to get dressed?


They even hired a 600 lb spokesman named Blair River (pictured above).  Who recently passed away at age 29.  


I can't help but wonder, how do these feel every day?  Healthy?  Strong?  Happy?  Able-bodied to do the things they like to do?  What about mobility?  If you're getting winded walking from the car to the house, is that a good thing?  What about achy or even painful joints?  What about a good night's sleep?  Do they even know what it's like to be able to follow their every whim perhaps like it was when they were kids?  Can they even play with their own kids?  Not really, would be my guess.


Why on earth would anyone want to promote that kind of life?


Ok, so I can certainly see where one could find the humor in this (with the exception of Mr. River's passing).  It's pretty clever.  But this has taken things too far.  We're facing a crisis - and every day it gets worse in terms of preventable disease taking our loved ones from us way too early.  That, in my humble opinion is definitely NOT funny.    




Spiced Turkey Burgers with Tomato Chutney
RealSimple.com

Ingredients

• 1 pint grape tomatoes, halved
• 2 tablespoons cider vinegar
• 1 tablespoon brown sugar
• pinch of allspice
• pinch of cinnamon
• kosher salt and black pepper
• vegetable oil for grill
• 1 1/4 pounds ground turkey (dark meat or 93 percent lean or less)
• 3/4 cup grated Gruyère or Swiss cheese (3 ounces)
• 2 cloves garlic, finely chopped
• 1/2 teaspoon chili powder
• 4 squares of focaccia, split

Directions

1. In a small saucepan, combine the tomatoes, vinegar, sugar, allspice, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Simmer, stirring occasionally, until the mixture thickens, 8 to 10 minutes. Set aside. (The chutney can be served warm or at room temperature.)
3. Heat grill to medium-high; oil the grate. In a medium bowl, combine the turkey, Gruyère, and garlic. (Do not overwork the meat.)
4. Form the mixture into four ¾-inch-thick patties. Make a shallow well in the top of each (to prevent overplumping while cooking). Season with the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.
5. Grill the patties, turning once (do not press or flatten), until an instant-read thermometer inserted in the center registers 160° F, 6 to 8 minutes per side.
6. Serve the burgers on the focaccia, topped with the chutney.

Nutritional Information

• Per Serving
• Calories 453Calories From Fat 153

• Fat  17g
• Sat Fat  6g
• Cholesterol  104mg
• Sodium  977mg
• Protein  38g
• Carbohydrate  38g
• Sugar  7g
• Fiber  2g
• Iron  4mg
• Calcium  221mg

**Note, to cut down on sodium, omit from "seasoning" the turkey patties and cut (oops!  I almost said cut the cheese!) the amount of cheese from 3/4 to 1/2 cup (lose some calories that way, too).

Getting Closer!

This past weekend 10,000 participants ran in the NYC Half Marathon, including my brother-in-law (Yeah, Greg!).  I was looking forward to going and cheering him on but had to stay home with kid #2.  The rest of the family got up at 5am to head to the Big City in balmy 25 degree weather, and needless to say, I wasn't as heartbroken as I would have been had it been 50 or 60 degrees outside...

Anyway, that got me thinking that there are two very different aspects of these big events that I really enjoy:  Spectating and Doing.  With spectating, you don't have to log numerous training hours for the event, nor worry about what to wear to the starting line that you either freeze in (nothing extra than a shirt & shorts), an extra layer to ditch just before the race (NYC donates all such items to the homeless), or wear for a bit then include with your bag check (and freeze after you drop it off).  All you need to do is show up with your biggest mouth and noisiest cowbell and you're all set.  I truly enjoy cheering for random participants - they are always appreciative and it's gratifying seeing them get a boost from it.  There is, however always the stress of not making it to the intended "cheer spot" on time, especially if you've made  prior arrangements for the participant to look for you there (been there, done that), or finding them after the event when there's seemingly a million people around unless they are wearing something crazy, (er, I mean noticeable) like the guy to the left or a whole-body Yogi Bear costume- yep, seen that, too.

On the other hand, actually participating in an event is an animal unto itself.  Depending on the race, the training involved, the strategic planning...it's all one big crazy awesome thing.  There are good training days, and some not-so-good training days.  One day you feel like you are flying, the next it's a struggle to get your legs moving - like you're running underwater and can't find your rhythm.  Sun, rain, wind, and even snow - get those miles in!  Figuring out what to eat before setting out for a training run (and what to avoid like the plague for fear of an emergency bathroom stop in the woods), fluid replacement....carry a water bottle?  Plant some along the pre-planned route?  What to eat during the run?  Pre-mapping routes that can be done in a loop, or out and back?  Is it too hilly?  Too flat?  Oh crap!  Did I just overdo it and really hurt myself?  Dare I mention the dreaded chafing?  (*Word to the wise - NEVER wear anything brand new on a long training run and ESPECIALLY on race day!)

Then comes race day eve.  The expo.  All that really cool stuff that you really don't need (ie. Power Balance Bands.  Ever heard of those?).  See all those other people around?  They've just spent the last few months doing just what you've done (for the most part!)...you're all in this together.  Instant comraderie!  Don't forget that last important dinner..make it a good one!  Go to bed early (if you can even fall asleep) but not before you lay out your race day gear - God forbid you run around like a lunatic in the morning trying to find everything and wind up forgetting something!  Use all FOUR safety pins to secure your racing bib, or you may just wind up being a nameless face in the crowd...

Ugh...the alarm clock goes off WAY too early.  But before you know it, you're up, dressed, and downing a breakfast worthy of champions, ready to walk, shuttle or drive your way to the starting line.

You're giddy with excitement - there's an actual electricity in the air - everyone is feeling it.  Find the porta-potty's immediately and get in line even if you don't have to go, because you've been hydrating and you'll need to go by the time you get to the front of the line.  Immediately get back in line when you're done and repeat until it's time head to the starting line!  Random people are so much friendlier, chattier - it's not hard to strike up conversation with anyone around.  The very serious competitors are slowly warming up at your actual race pace (show-off's!).  Others are sitting around, eating bananas and bagels - joking and laughing.  Checking watches...

Then comes the voice over the bull horn or speakers...time to line up!  ALMOST THERE!  Feeling a bit claustrophobic as everyone tries to squeeze in.  Checking watches again...drinking the last bit of fluid, jogging in place...nerves RACING!

BOOM!  You're off!  Excited and at the same time asking yourself "WHY DO I DO THIS?"  Trying desperately hold yourself in check so that you don't completely burn yourself out before you're even halfway done.  Constantly asking, how do I feel?  How's my form?  What's my pace?  Who's the next person I'll catch up to and pass, or in some cases, "Let 'em pass...I'll catch them later" (ha!).  Getting an incredible high when someone you know is yelling and cheering for you.  Speeding up as the race goes on....seeing the finish line...coming down the homestretch and giving it all you've got...lungs bursting, heart pounding, almost...there...and now...FINISHED!  You did it!

Racing season is almost upon us...are you ready for it?

Here's a recipe for a great-tasting smoothie after a good workout - not too many calories, but replenishes your system with potassium and protein:

1 Banana (the more brown, the better!)
1 cup of Vanilla Soy Milk
3 T Vanilla Protein Powder
1/2 cup ice cubes

Blend everything on high in a blender until ice is completely broken down and the smoothie is thick and creamy.

Enjoy!

A Little Bit 'O Sunshine

Parenthood.  Not for the weak of mind, nor weak of heart.  I was going to say something about parenthood being like one continuous Herculean effort, but come to find out Hercules killed all his children.  Oops, scrap that idea!

After what seems to be the longest and darkest winter of all in my house (particularly when it comes to being hijacked by some form of bacteria, virus, etc.), I'm hoping we're coming out of the "dark" and into the "light" of spring.  My sanity needs it!  Thank goodness the sun is shining in all it's glory today - luxuriously warm sunshine, no less.  Abundant sunshine can make anything better - I'm not yet sure if it's psychological, or my ol' Vitamin D deficiency, but the mere fact I am only wearing a fleece as a jacket today makes me ridiculously happy.

Speaking of Vitamin D (the "sunshine") vitamin, I've been hearing more and more about Vit. D deficiencies.  We've been bombarded with messages imploring us to slather the kids up the minute their precious skin sees the light of day - we as adults see how much damage we've done to ourselves: better cover up!  The days of baking outside with baby oil and foil are OVER.  Big brimmed, floppy hats, SPF 100, full coverage even during the hottest days...I'm too afraid to go outside lest I walk back in with a melanoma!

(I bet this guy gets plenty of "D")

A little extreme, to be sure.  However, since I'm not aging from here on out, wrinkles just won't do.  I'm not adverse to some sun exposure to my limbs (in fact, if I don't get any exposure on my lower extremities during shorts-season, you'd better have your sunglasses on), but I protect my face like it's nobody's business.  Unfortunately, even this isn't enough because my Dr. diagnosed me with a Vit. D deficiency a few years back and recommended I take a supplement.  In all seriousness, after taking it regularly for a few weeks, I could really feel a difference - I felt more clear-headed, did not suffer from post-long run headaches, and actually felt a bit happier.  I would recommend anyone suspicious of a deficiency (you can find a symptom list here) get checked out by their Dr.  You can even request it during your yearly physical blood workup.  Easy!

Of course, there are plenty of ways to get your daily dose in your diet - fortified milk and OJ, fish (salmon, mackerel, tuna, sardines), fortified yogurt, margarine & cereal, cod liver oil, and beef liver (source).  However, if you are vegetarian, vegan, or are allergic to milk products (or you can't fathom eating cod liver oil or beef liver), getting the proper amount is much harder.

Salmon is one of the best natural sources of Vitamin D, so even though I already posted a salmon recipe, here's another one which is perfect for when you want to fire up the grill (yahoo!).  Perfect with a big, giant tossed salad:

Grilled Salmon - 6 Servings

Ingredients

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Highway Robbery...

As I was reading the paper this morning, an article caught my eye about the pre-term labor drug Makena.  Apparently it was manufactured by a few different pharmaceutical companies which as we all know creates some competition to keep the price fairly reasonable.  However, now one single company has been given exclusive rights to manufacture the drug, so the cost per injection will go from $10 - $15 per dose to $1500.  Yep, that's right....an increase of one HUNDRED times the price!  Anyone else out there find this unbelievable?

What other pharmaceuticals are priced this outrageously?  I for sure don't want to know, nor do I want to have to find out someday.  My master plan is to live my life au natural.  No daily prescriptions for me, thank you.  I'd rather put the time in now to PREVENT and PROTECT!  (Just for the record, I'm not against all medications...just the ones that we don't need if we can prevent whatever ailment it's prescribed for!)

"BUT how can  you do this?", you might ask....

From the prior entries of this blog, you know I'm a big believer in FOOD as FUEL.  I also believe that human beings were meant to be active...if we're sedentary, we lose function, which only accelerates as we age.  Poor diet + minimal activity = recipe for disaster!

Interested in learning more about how diet can prevent chronic disease?  I highly recommend the following books:

Eat to Live and Disease-Proof  Your Child by Dr. Joel Fuhrman
The China Study by T. Colin Campbell
Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, MD
Fill Up to Slim Down by E. Diethrich and Jyl Steinback

While the message of these books may feel extreme (as making a drastic life change can be), why not just start with educating yourself, then instituting small changes a little bit at a time...eventually leading up to a long term goal you set for yourself?  Small, permanent changes win every time - You have the rest of your life to do it right!

The following recipe is a new favorite of mine...loaded with the good stuff...avocados (great source of omega 3's), arugula (jam-packed with nutrients and one of the best greens to eat), & tomatoes (awesome source of lycopene - excellent for men's health).

"Lindsay's AH-mazing Egg White Wrap"

1 serving

* Whole wheat tortilla; soft taco size (medium)
* 1 Tablespoon hummus (highly recommend Sabra's roasted garlic hummus)
* 2/3 cup arugula
* 1/3 cup avocado slices (cut avocado in half, slice width-wise, approx 4 slices)
* 2 Egg whites, cooked
* 1/2 cup cherry tomatoes sliced in half (or 3 slices from medium size, ripe tomato)

Warm tortilla in toaster oven or microwave.  Spread hummus on tortilla, top with arugula, avocado slices, egg whites and tomatoes.  Fold bottom of tortilla partially over egg whites and veggies then fold sides in, so that they overlap.

The Biggest...What?

When the show "The Biggest Loser" debuted, I was put off by the title and immediately decided not to watch it.  I figured it'd be along the lines of "The Swan" (HORRIBLE concept for those who remember it), "Big Brother", "The Bachelor" or some other cringe inducing let-me-exploit-myself-to-the-point-of-stupidity TV show.  Please understand, I'm not against all reality shows (I LOVE "Survivor"), I just think acting like an idiot as a means to be famous is not my bag (ok, so they may do that in Survivor too...but I still love it...)

So, it may have been a visit from Grandpa (my dad) & Abuela (my step-mom) a few years ago that got me to change my mind about The Biggest Loser.  As we gathered in the living room, Abuela suggested we watch it.  Being the polite hostess (haha!), I bit my tongue and turned it on...and was surprised at how much I liked it.  It's more than just watching severely overweight people being tortured by a couple of trainers, while learning about food & nutrition, how to fuel, and avoid temptations from addictive foods like donuts, cakes, pizza, etc.  You can actually see these people transform their lives physically, emotionally & mentally - sometimes it's corny, but for the most part it's incredibly rewarding to witness.

You may already be familiar with the scary statistics out there:














(Diagram illustrates the % of the population by state who are obese)

- Two thirds (190 MILLION) Americans are overweight or obese!  (source)
- 19.6% of children age 6 - 11 are obese
- 18% of adolescents age 12-19 are obese (source)

OBESE!  We're not talking a few pounds overweight...we're talking "an abnormal or excessive fat accumulation that may impair health". Definition of obese

The most alarming thing to me is the statistic regarding kids - they're not getting that way on their own.  When they grow up and have to make those decisions for themselves, they're going to go with what they learned as kids - and perpetuate an already vicious cycle.  Why is it that food, particularly highly processed, fatty and nutrient deficient seems to hold such power over all of us?  I guess that question opens up a whole new can of worms, worthy of a few more blog entries in the interest of keeping this one short of a novel.

....Until next time....

Pan-Seared Salmon on Baby Arugula
Serves 2 - Epicurious.com

2 6oz center cut salmon fillets**
1 1/2 Tablespoons fresh lemon juice
1 1/2 Tablespoons olive oil
salt & freshly ground pepper, to taste

For the salad:
3 cups baby arugula leaves
2/3 cup grape or cherry tomatoes, halved
1/4 cup thinly slivered red onion
salt & freshly ground pepper, to taste
1 Tablespoon olive oil
1 Tablespoon red wine vinegar

1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.

2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.

3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.

4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.

**NOTE:  Use only Salmon which is wild caught from the Pacific - "farmed" (even organic) or "Atlantic" salmon has been shown to have a much higher concentration of pollutants and antibiotics (source).