100orLESS Soups: Cream of Asparagus

22 12 2009

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While this is completely seasonally irrelevant, I couldn’t wait to post this recipe  when I thawed and then microwaved a batch I had prepared in late Summer.  Much to my surprise, the texture had not changed at all.  This wouldn’t be all that much of a shocker if it were full of heavy cream, but the “cream” in its title refers mostly to its smooth texture and the addition of a little low-fat sour cream.  It wouldn’t easily fall into the 100 calorie or less format otherwise.

Why anyone would want a pasty-white, flavorless cream soup when they could make this verdant, robust homage to the loveliest of vegetables, I do not know.

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Cream of Asparagus Soup

4c vegetable broth
1 small yellow onion
1 1/2lb asparagus
1 stalk celery
6oz cooked potato (Dutch creamers yield the best texture)
5T light sour cream
salt
white pepper

I am almost ashamed at how easy this one was.  Bring the broth to a low boil in a medium pot.  Dice the onion and celery and add them to the broth.  Cook for about five minutes and toss in the asparagus–chopped however you’d like.  Reduce to a simmer and cook until the asparagus is tender but still bright green.  Six or seven minutes should be plenty of time.

Next, toss the whole enchilada into your food processor with the potato—I highly recommend putting it through a ricer—and sour cream.  Whiz it up on high for a good two to three minutes.  Make sure you leave a vent for the steam to escape or you will look like an Exorcist extra.  Add salt and pepper to taste.  Be careful, white pepper can be sneaky.

This soup is perfect as is, or with the addition of a cooked asparagus tip or (if you’re feeling super-luxurious) crab meat garnish.

(Recipe makes 6 8oz servings.)

Nutrition Facts for 1 8oz serving:

Calories: 74

Total Fat: 1.3g

Cholesterol: 3.6mg

Sodium: 550mg

Total Carbs: 13.4g

Dietary Fiber: 2.7g

Protein: 3.5g

(Nutritionals generated by SparkRecipes.)





Winter Lamb Stew

14 12 2009

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This week I was feeling adventurous at the farmers’ market and picked up a pound of lamb leg cubes in addition to my typical winter root veg bounty.  I’m usually not one to purchase a protein without a plan, but it was so stunning I simply could not leave it there.

The gentleman at the Loncito’s booth assured me the best possible accompaniment would be the turnips four stalls down, so I grabbed some of those as well and pondered my options.  Stew seemed a natural application.

Now, I realize lamb is not the most risqué meat out there, but I’ve barely dabbled in it—and never very successfully—so I thought I’d go the simple route and use the basic stew method I usually use for beef.  The results were pure magic.

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Winter Lamb Stew
(again, these measurements are rough approximations)

1lb lamb leg cubes
salt
pepper
1/4c fresh tomatoes, chopped
1/2 onion, diced
2c red wine (I used a big, spicy Shiraz)
1t poultry seasoning
1/2t dried thyme
1/4t freshly-grated nutmeg
1 large sweet potato, 3 large carrots, 4 parsnips and 2 medium turnips, all in generous chunks
2c water
1T chicken base
1T cornstarch

First, I salted, peppered and browned the meat. Most recipes call for oil to achieve maximum caramelization, but I generally find that when you’re stewing, this is unnecessary. A searing-hot pan did the trick nicely. I the added my onions and tomatoes and cooked for about five minutes—until the lamb was mostly-cooked and the veggies had softened.

Next, I added the wine, poultry seasoning, thyme and nutmeg and brought the mixture to a boil. I reduced it to a simmer and let it go for a little over an hour.

Normally, I would have added all the veggies in much earlier and tossed the whole thing into the oven for ease of cooking, but I thought I’d try something different this go ’round, and it payed off in spades.

Once the meat was tender I added in the chunked carrots, sweet potato, parsnips and turnips, and covered with a water/chicken base broth approximation. I simmered for an additional 20 minutes. Given the relatively short cooking time as stews go, the broth was thinner than I wanted. I made a quick slurry of cornstarch with a few ounces of water, mixed it in and brought it to a boil. Tada! Stew!

What made this batch so remarkable was the way the flavors of the root vegetables not only remained individually intact, but also added to the sweetness and overall complexity of the broth in a brilliantly unexpected way.

I served each bowl with a scoop of nutty, brown rice. Barley would be lovely, too—it definitely needs a hearty grain.





Spicy Cherry Truffle Biscotti

11 12 2009

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So, I’ve been sick for going on four weeks, which has severely limited my ability to smell, taste, and therefore cook anything remotely tasty.

My solution for the palatially-challenged: chiles.

Inspired by Chocolove’s Chilies and Cherries in Dark Chocolate Bar, these biscotti deliver a captivating mix of sweet, tart fruit, gentle heat and velvety cocoa that morphs playfully during each bite.  Do not be afraid—think Mexican hot  chocolate meets cherry cordial.  It’s just lovely.

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Spicy Cherry Truffle Biscotti

1/2c butter, softened
1c sugar
3 eggs
1t vanilla extract
2 1/2c flour
1t baking powder
1/4t salt
1/2c cocoa powder (Valrhona is my favorite for maximum chocolate intensity.)
1T light ancho powder
1c dried tart cherries, halved
1/2c bittersweet chocolate chunks (Chips will work too, but your favorite bar of baking chocolate given a couple of good whacks with a mallet or wine bottle will prove richer, and more elegant.)
1t cayenne pepper

Assembly is classic-cookie-method-style. Cream the butter and sugar together and blend in the eggs and vanilla. Mix your dry ingredients (flour, baking powder, salt, cocoa and ancho) and beat into the wet base in batches of about a cup at a time. Toss the cherries and chocolate with the cayenne and mix these in with a spatula or, if you’re feeling frisky, your hands. The dough should be pretty dense, so this takes a little muscle.

Halve the dough.  Form each half into a ten inch log and lightly flatten as you place them  on a parchment- or silpat-lined baking sheet.  For an extra zippy batch, you could sprinkle the tops with chile-sugar at this point!

Bake the logs at 350 degrees for 25-30 minutes, until the top has cracked and the cookie feels fairly stiff.  As soon as you take them out of the oven, transfer them to a wire rack to rest for at least an hour.  They need to be completely cool to the touch.

Using a serrated knife, slice the logs at a slight angle to create individual biscotti. Put them—cut side down—back on the lined baking sheet and cook them again (hence, BIS-cotti) for 10-15 minutes on each side at 250 degrees.  Any hotter and the cherries might burn.  This is not so tasty.

They won’t feel completely hard when they come out, but should be dry and firm.  They’ll taste more like regular cookies if you just have to munch on one right away, but after sitting out overnight, they’ll cure into perfectly crunchy treats.

Mix it up and try different fruit/fire combinations: mango with chipotle, blueberries with pasilla or even just cracked black pepper.  Or go more savory with peanuts and pepitas for a mole-style flavor.





Sensible Fast Food

26 11 2009

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As a trusted purveyor of espresso beverages, I find myself cringing when people opt for nonfat milk but insist on keeping the whipped cream–”It’s the best part” they say.

This started me thinking, which choices really do make the most difference when eating out?  Does it really save on fat and calories to go for the fuller fat milk and leave off the clearly-decadent sugar/fat topping, or is it really an even trade?

I was somewhat shocked at the results.

Where I work, a 16oz cafe mocha with nonfat milk and whipped cream has 290 calories and 10 grams of fat, while going for the standard 2% milk sans whip nets you 260 calories and 8 grams of fat.  The best choices, clearly, are nonfat/no whip (220/2.5) or nixing the chocolate altogether—a 2% latte (190/7) or a nonfat latte (130/0).

If my thoughts on this are so relatively off-base, I thought, then what other misconceptions do I carry with me to the counters and drive-thru windows that I inevitably encounter on my day to day food life?

Salad always sounds like a good choice when trying to avoid fast food perils.  The next time you go to Wendy’s, consider this: their Mandarin Chicken Salad (with all of its trimmings) has 550 calories and 25.5 grams of fat, while a single burger with everything has only 470 calories and 21 grams of fat.  A grilled chicken sandwich (350/7) or chicken Go Wrap (250/10) affords you the addition of a small chili or Frosty–and think of all the additional protein you’ll be getting!

I’m also stymied by the differences in Chinese food nutritionals.  I look at the menu of my favorite Asian cafe and see “Sweet and Sour Chicken” and think “No…bad…fried,” but in reality, that option has only 360 calories per serving (two to a dish) and 10 grams of fat, compared to 450 and 21 for the seemingly innocuous–or at least comparable–Orange Peel Chicken.  The lesson here: know your stats before you order.  I know I have chosen the fattier version time and time again because of assumptions and misleading veggie content.

And now, for pizza.  I had thought I would have to save it for pig out days exclusively, as clearly it would be super-fatty and unhealthy at all times.  Now, don’t get me wrong, it’s not ever going to be the most nutrient-rich choice, but the good news for me: giving in to pepperoni over a vegetarian option isn’t going to make that much of a difference.

That’s right; you heard me correctly.  The key difference is in the crust.  Choosing a thin crust over hand tossed—at least at Dominos—saves you 34 calories per slice (1/8 of a medium pie).  And the difference in fat on a thin crust slice between salty, resplendent pepperoni and garden nonsense is only 3 grams.  Hooray!  The key, then, is portion control.  Just make sure you have plenty of friends (with better hand-eye coordination than you) nearby to snag the last piece out of the box, and a good portion of sensibly-dressed salad to fill in the gaps.

These tenets hold true of any dining out experience.

Have a plan.  Sure, it’s less exciting to arrive with your full meal planned out in advance, but at least you’ll know you won’t be tempted by the pitfalls that lurk ahead.

And, most importantly, everything in moderation.  You can have burgers, and pizza, and beer and cheese—oh dear, now I’m dying for a cheeseburger—as long as you fit them in to a decently-rounded day or week.

Best of luck navigating the fast food jungle!





100orLESS Soups: Mineste (Beans and Greens)

21 11 2009

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Few things warm you on a wintry day like a hot bowl of stick-to-your-ribs soup. Mineste, a variation on “Minestrone” or “the big soup,” fits the bill perfectly. You can make countless variations of this classic using whatever you have on hand: beans, rice, pasta, various stocks, veggies, etc., and can even take it in a totally non-Italian direction. Try it with collards, ham and black-eyed-peas for a savory cornbread accompaniment.

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Mineste (Beans and Greens)

1 1/2oz pepperoni or other dry Italian sausage or meat
6 cloves garlic
1/4t crushed red pepper
8oz chopped kale
1/2t black pepper
1/2c dry white wine
2c water
4c chicken broth
15oz can cannellini beans, drained

Start with your sausage. I take it all the way down to a brunoise for maximum flavor spread.  Add it to a medium pot over medium-low heat and cook, stirring, until most of the fat renders out and the bits are crispy.

At this point, you must make a decision.  Crispy garnish or softer flavor base?  If you choose the former, strain the pepperoni out with a slotted spoon and reserve for later.  If the latter, leave it all in the pan.  You may decide to add some salt later if reserving the meat for garnish as this is where a good bit of the soup’s seasoning comes from.

Mince your garlic and add it to the pan as well as the crushed red pepper.  Saute for 2-3 minutes until toasty.

Remove the thick ribs from the kale and chop the leaves into 1 inch pieces.  Throw it in the pan with the garlic, add the black pepper and wine, and stir to coat.  Turn the heat up to medium high and cook, stirring, until the greens have fully wilted.

Add your water, broth and beans and bring to a boil over high heat.  Reduce to a simmer and cook for 30 minutes to an hour.  The longer you let it go, the more the beans will thicken it.

If you’ve reserved the pepperoni, add it to each serving as a garnish.  You may want to crisp it up for a few seconds in the microwave on a paper towel.  Otherwise, garnish with a crack of fresh black pepper.

(Recipe makes 8 8oz servings.)

Nutrition Facts for 1 8oz serving:

Calories: 99

Total Fat: 2.9g

Cholesterol: 10.3mg

Sodium: 850mg

Total Carbs: 6.1g

Dietary Fiber: 3.4g

Protein: 5.2g

(Nutritionals generated by SparkRecipes.)





Meet: Gourdough’s

21 11 2009

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In the latest wave of Austin trailer eateries, there is a clear standout.

Gourdough’s (Big. Fat. Doughnuts.) at 1219 S. Lamar Blvd. stands at the epicenter of an intoxicating cloud perfumed with pure, clean grease.  With offerings from the classic Naughty & Nice (cinnamon and sugar) to the Mother Clucker (topped with honey butter icing and fried chicken strips), there is something here for the most Spartan and adventurous doughnut-lover alike.

My first taste simply had to be the Flying Pig. Blanketed in super-sugary maple syrup icing and crowned with thick, crisp (but tender) bacon, it marries the best of salty and sweet. Each hamburger-sized doughnut is made to order, and thus arrives piping hot. My greatest joy in the Pig was experiencing its changes in texture as I lazily made my way through each bite. What at first was a pool of languid, syrupy topping became a sturdy crust. The soft, steamy dough began to resemble a fried biscuit, and the bacon—oh, the bacon.

At $3.25 (+ $1 for the meaty options), these glories may seem pricey at first, but these are not grab-a-dozen-and-hope-some-are-still-there-when-you-make-it-to-the-office fare. Each is easily a meal.

My next highly-anticipated conquest: Porkey’s–topped with Canadian bacon, cream cheese and jalapeño jelly. Or maybe the Sailor Jerry—”think rum cake.”

Other kickin’ doughnut purveyors:

(Please comment with your favorites—one girl can discover only so many.)

NYC-The Doughnut Plant
Portland-Voodoo Doughnuts
Chicago-Old Fashioned Donuts
Houston-Christy’s Donuts
San Fran-Bob’s Donut & Pastry Shop





Tipsy Cranberry Sauce

19 11 2009

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I’ve been diligently putzing away at my early Thanksgiving feast, and it seems terrible not to post something about the greatest American food holiday.

When it comes down to it, to me, there’s little revolutionary about my bird or most of my trimmings.  The best way to bake the bird is the way your mom did, and no fu-fu stuffing can rival the stuff you ate way too much of as a child.

But, I assure you, you will never find a better cranberry sauce than mine.

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Tipsy Cranberry Sauce

1 16oz package frozen cranberries (Don’t be fooled into thinking fresh is better; it’s just not true.)
zest and juice of 2 honey tangelos (or clementines or valencias)
1/2c sugar
1/4t of salt (At least go with Kosher, but if you’re feeling fancy, I HIGHLY recommend Gusto Mundial hibiscus flor de sal.)
1/2t grated high oil (Saigon) cinnamon
1/4 Grand Marnier

Bring cranberries, juice and zest to a happy simmer over medium-high heat. Stir in sugar, salt and cinnamon. Reduce to medium and cook until berries are about half-popped. Use your spoon to smoosh most of the remaining berries—carefully, unless you like fuchsia splotches on everything.

Turn off the heat and let the mixture sit for five to ten minutes. Give it a good stir to release more heat and let it sit for another bit. Reward its patience with a stiff drink; stir in the Grand Marnier.

Chill, and spoon onto just about anything.  Even turkey.





Smoky Chicken with Romesco Relish

13 11 2009

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Last fall I had the pleasure of visiting Houston’s Midtown Tasting Room for a five course wine-paired meal featuring San Fran chef Joey Altman.  Two things made the evening: Joey’s impromptu jams with the house band, and his Pimenton Chicken.

As lovely as skin-on chicken thighs and olive oil are, especially in this particular configuration, I needed a lighter version to keep me safely enjoying this flavor-bomb of a dish as often as possible.

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Smoky Chicken with Romesco Relish

4 boneless skinless chicken breasts
4 cloves garlic
2t smoked paprika
1t poultry seasoning
1t your favorite powdered chile (I usually use ancho)
1t kosher salt

1/2c roasted red peppers
1/2c peppadew peppers
1/4c Italian parsely
1/4c marcona almonds
4 saltine crackers
2T lemon juice
1/4t kosher salt

For best results, I recommend marinating your chicken overnight. Mix salt, paprika, poultry seasoning and chile powder together and sprinkle liberally on both sides of the chicken. Mince your garlic, add the salt and crush it with the side of your knife until it becomes a rough paste. Then, rub the chicken with the garlic mixture and store overnight (or for at least an hour or two if pressed for time) in a shallow dish or plastic bag.

Take the chicken out twenty to thirty minutes before go-time to take the chill off. While you’re waiting, prepare the relish.

This is where my deep affection for my food processor comes in. Put red peppers, peppadews, parsley, almonds and crackers into a processor and pulse on chop until you reach your preferred consistency. Add the salt and lemon juice and give it one more whiz. If you want something more saucy, you can add a little more lemon juice or even some yogurt and let it rip for a full minute.

Give the flavors some time to mingle while you cook your chicken. You’ll get the best flavor by cooking about five minutes per side on a charcoal grill, but I usually just reach for my countertop model and do them on high for five minutes total. Rest your chicken for another five minutes, and top with the relish.

I love to cook a big batch and make wraps with the cold leftover chicken (sliced) and sauce. If you make some rice or other grain to go with the original meal, you can take my throw-it-all-in-a-bowl-and-see-what-happens approach to leftovers and make a killer salad!





My Hacker’s Diet

11 11 2009

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So, having lost a good bit of weight lately, I am frequently answering the question “How did you do it?”  I try so hard not to sound snarky  when the best I can muster is “eating better and exercising more.”

What I’ve learned is that these folks are actually asking two very different questions: What techniques have I employed to drop the pounds, and, perhaps more importantly, how have I actually made these techniques work?

Question 1

The answer to the first is easy, and yet, so many respond as though my assertion that fewer calories in + more calories out = weight loss, is some sort of cheat.  I’ve been there.  I spent the better part of my life looking for a gimmick, for some holy grail of a lifestyle change that would unlock a path to a happier, healthier self without the whole mess of tracking and working hard.

I’m not saying that all of the so-called quick fixes are easy.  Few things frighten me more than the thought of a pasta-free existence, or, scarier yet, having permanent, dramatic surgery that would change my physiology forever.

And these methods work, too!  I’ve met many a happy post-bypass patient and Atkins devotee who look and feel great, and whose quality of life has undeniably improved.

But, for me—and I stress the me here—in order for a tactic to be approachable and sustainable, it has to be gentle, fun and rife with wiggle-room.  An Amanda without ice cream is something no one wants to endure.

I took my strategy, unintentionally, from the Hacker’s Diet, a plan that addresses weight loss from a technical perspective.  The basics are:

-Set nutritional goals, and stick to them.

There are precisely 40 kazillion resources to help with this.  I use MyPlate tracking at livestrong.com.  Not all of its settings turned out to be right for me, so I’ve set independent targets for protein, fat and calories based on some quick Internet research.  I imagine a doctor or nutritionist would be a better resource, but I’m lazy, so there you go.

Each day I enter everything I eat—everything.  At first, this took a while, but once my list of frequently-eaten items had grown to include most of my staple meals and snacks, it became a totally manageable task.

I don’t hit all of my targets each day, but keeping track helps me make better decisions about what to incorporate into each meal, and sometimes I get really ambitious and plan out (or even pack up) everything I will eat throughout the day, which makes my in-the-moment choices wicked easy.

-Increase your activity level.

I didn’t get fat by doing crunches and running laps, so opportunities to add calorie-burn to my sedentary TV-aholic existence were limitless.  At first I joined Curves, a women’s circuit-based gym.  The workouts were easy, but they got me into enough of a routine that when they closed their doors, I wasn’t so averse to the idea of doing a cardio video a couple of times a week, jogging a mile or two each morning, and generally looking for extracurriculars that involve physical exertion.

I haven’t made the leap to tracking calories-out the way I have calories-in.  This is a tactic I have mentally reserved for the point at which I reach a plateau.  If you’re hardcore about controlling your results, getting a BodyBugg or reliable calories-burned-per-activity book seems like a good way to go.

-Track and adjust.

No plan will work without accountability.  Nor will a plan work indefinitely without the ability to change.

I track my weight every two weeks, and make my new nutritional targets match my findings.  I also increase the length and intensity of my workouts as I get stronger.  I’ve been advised to set a long-term fitness goal to keep me motivated, like completing a triathlon, so that may be a viable next step.

Question 2

That’s all well and good, you say, but how?

How do you put all of these lovely ideas into action when faced with the temptations, surprises and stresses we encounter?

Here’s where things get completely subjective.  We will all need to delve into different coping strategies as we strive to change our lives.  Here are some of the things that have worked best for me:

-Find your motivations—your real motivations—and integrate them into your daily landscape.

I would love to tell you that I wanted to lose weight to be healthier, live longer and feel stronger.  The ugly truth:  I just wanted to be cute.

So instead of gazing longingly at pictures of super-fit people flexing their biceps, or rationalizing that my lifespan would increase once my cholesterol levels were in a healthy range, I bought a dress.

I marched into Anthropologie—a store where I had always felt slight shame as I picked out some tea towels whilst “they” flitted around me picking up skinny jean after skinny jean—and plunked down a not-insignificant chunk of cash on the stinkin’ cutest green and cream striped summer dress, in my goal size.  And instead of shoving it into the depths of my closet, only to be retrieved once the magic number has been reached, I pinned it to a dress-form and placed it prominently in my bedroom.  Once I’m in it, you will not be able to pry the thing off me.

Your motivation might actually be health, or your family, or the prospect of hooking a long-time crush.  So do some soul searching, and once you’ve uncovered your real drivers, give them a big bear hug and plaster them all over your walls.  It could change everything.

-Plan to fail, dust yourself off, and move on.

I can’t tell you the number of times I’ve had an awful binge night followed by a guilt-hangover.  ”This indulgence has ruined every effort I’ve made to do better and now I have to start all over again,” I’d tell myself.

This is a load of crap.

Being “bad” is easy.  Failing is easy.  Dealing with your choices as just a part of your journey and regrouping is hard.

The best part for me was that the secret to moving on wasn’t finding ways to keep myself from overeating, but rather giving in and letting go.  Forgiving myself. When I accepted that there would be times when I would max out my daily calories and still go back for a second helping of my mom’s irresistible potato pancakes—I mean c’mon, Mom made them—I actually did it far less.

-Identify your favorites, and let yourself have them.

In “The Best Things _I_ Ever Ate: Sweets,” I talk about how defining the perfect examples of my most tempting foods has helped me.  In the past, when someone offered me a rock-hard grocery store chocolate chip cookie I was tempted.  I love chocolate in all forms, so even though I knew it would be fundamentally unappetizing and unfulfilling, I’d cave, and absorb 200 calories and 10 grams of completely joyless fat.

Now, faced with the same offer, I think in vivid detail about the sublime moment when the shell of a Lindt milk chocolate truffle gives way and its cloying, dreamy center melts onto my tongue.  Too much information?  Sorry, but it works.  No thanks. No crappy cookie for me.

And I’m not just teasing myself.  I keep my pantry well-stocked with the things, and eat them when I really want them as a part of my allotted calories.  I’ve done the same thing with all sorts of familiar culprits: macaroni and cheese, pizza, cheeseburgers, doughnuts.  The list goes on and on.  Some of these favorites cost me quite a large percentage of my food allowance, but they’re totally worth it, and letting myself have them, pretty much whenever I want, make it so much easier to resist partaking in unhealthy foods that do not stir my soul.

-Accept, and revel in, positive reinforcement.

When you’ve been heavy for the majority of your life, you’re likely no good at taking a compliment.  You learn all sorts of ways to deflect positivity outright or through negative self talk.  ”That’s a really pretty sweater” turns into “It’s a shame you can’t shop at regular stores, but as fat-girl sweaters go, that one’s not so bad.”  A glance from a stranger simply must be them gawking at your girth.  Every hug contains a reluctance, an apology.

You have to turn off this sabotage stream.

When I realized that I may always have a bit of residual body dysmorphia from the dark times, I knew that I would have to rewire, synapse by synapse, my brain’s interpretation of comments and actions that I “should” feel happy about.

This has involved a purely “fake it till you make it” strategy.  After months of biting my cheek every time I fear what someone else is thinking about me when I catch them staring, and of forcing myself to rephrase snide quips lobbed at the wonderful people around me telling me how beautiful I am, I’m happy to report, it’s sort of working.

Someone told me I was hot today, and for the first time in my life, I actually believed him!  And instead of getting all awkward and changing the subject I smiled and said “thank you.”  Practice saying this with me: “thank you.”  These words can have infinite power if you’ll just let yourself say them.

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All of this means nothing without serious personalization.  But I hope those of you seeking to lose weight, or otherwise make a positive change, can find some kernels here that prove true in your experience.  I wish you patience, resilience, and the power to be gleefully, shamelessly hot.





100orLESS Soups: Hot and Sour

8 11 2009

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Traditionally, hot and sour soup is rich with pork and egg, which makes it a bit tough to fit into the 100 calorie or less format.  By removing those and adding some extra veggies and tofu, you can have a ton virtually guilt-free!

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Hot and Sour Soup

3 oz extra firm tofu
1T Chinese five spice powder
1c water
1/2 oz dried shitake mushrooms
8c chicken broth
1T sesame oil
6T soy sauce
8T seasoned rice vinegar
1T chili/garlic sauce
1 clove garlic, grated
1T ginger root, grated
1 can straw mushrooms (appx. 190g)
1 can sliced bamboo shoots (appx. 150g)
1 can whole water chestnuts (appx. 140g)
1T cornstarch
3T chopped scallions

First, prep your tofu and mushrooms.  Slice the tofu into three or four strips and rub liberally with the five spice powder.  Then, broil or grill it until it has thoroughly browned, about 5 minutes.

Heat the cup of water to just off a boil, and add the mushrooms and cover.  This will steep while you prepare the rest of the soup, like a tea.

In a large pot, bring the chicken stock to a boil.  Stir in the sesame oil, soy sauce, rice vinegar, chili sauce, garlic and ginger, and cook at a boil for 3 to five minutes.  At this point, give it a taste and adjust the soy/vinegar/heat levels to your preference.

Reduce to a simmer and add in the veggies.  I like to slice the straw mushrooms in half and crush the water chestnuts with the back of my knife.  This adds nice body and texture.

Now, remove the shitakes from the steeping liquid.  DO NOT THROW THIS LIQUID AWAY!  Slice the mushrooms into bite-sized pieces and add them to the soup.  Whisk the cornstarch into the now-cooled mushroom “tea,” and add it to the soup.  Bring it to a boil to fully thicken.

You can garnish the whole batch with the chopped scallions, or add it to each serving as you go.

(Recipe makes 11 8oz servings.)

Nutrition Facts for 1 8oz serving:

Calories: 70

Total Fat: 1.3g

Cholesterol: 3.6mg

Sodium: 1400mg

Total Carbs: 11.7g

Dietary Fiber: 1.2g

Protein: 3.3g

(Nutritionals generated by SparkRecipes.)








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