tag:blogger.com,1999:blog-51924525638357243252024-03-14T00:06:22.004-07:00The Skinny ChefHow to eat the best food the world has to offer, stay healthy and live longer.Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-5192452563835724325.post-75342396056564266112010-11-04T04:52:00.000-07:002010-11-04T04:52:11.351-07:00From the UK and New Jersey<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyvbtIKidl1MFiG2M7gnvLRsIrlX-5HL8Z636KnoQb0TbD_Fz_kjtvfTn1W7W7RDnFi3dKgngMicHQDmc1zAg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>This inspired by UK breakfasts and recently brought to you all courtesy of Michael Pisano.Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com1tag:blogger.com,1999:blog-5192452563835724325.post-77232619503383791162010-02-14T21:32:00.000-08:002010-02-14T21:32:57.545-08:00Day 45: Made burgers but didnt eat em - was HARD<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_iMjXz1biuPA/S3jcLyITyhI/AAAAAAAAAJY/5OC8XNirx9A/s1600-h/not+burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://1.bp.blogspot.com/_iMjXz1biuPA/S3jcLyITyhI/AAAAAAAAAJY/5OC8XNirx9A/s320/not+burger.jpg" /></a></div>MY food… seared ahi tuna with poach egg, capers, roasted red peppers and anchovies; tossed greens w/balsamic dressing, buffalo mozzarella and tomatoes; seared scallops wrapped in bacon.<br />
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OTHER’s food… Hamburger, aged cheddar, grilled onions, Semifreddi's bun.Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com0tag:blogger.com,1999:blog-5192452563835724325.post-79334058227904641832010-02-08T10:05:00.000-08:002010-02-08T10:06:43.958-08:00Day 39: Breakfast then day, socks then shoes, pants then coffee<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iMjXz1biuPA/S3BSboqd1HI/AAAAAAAAAJQ/RoZzdWOZqEs/s1600-h/IMG_0201.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://2.bp.blogspot.com/_iMjXz1biuPA/S3BSboqd1HI/AAAAAAAAAJQ/RoZzdWOZqEs/s320/IMG_0201.JPG" /></a></div>Today we had raspberries, a hardboiled egg, oatmeal with blueberries, tea and coffee for papa with an Ultrameal shake and vitamins, which gets our energy level up and good to go for the day.<br />
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Tonight we finally dig into the pulled pork. I’m thinking of serving it on a choice of 1) soft roll, 2) toasted light rye, 3) atop garlic and truffle mash and with some leafy greens to help balance it off.Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com0tag:blogger.com,1999:blog-5192452563835724325.post-47946368551887953502010-02-07T19:35:00.001-08:002010-02-07T23:48:49.228-08:00Tamalyparo - the Mexican spice pack in many of my slow cookers<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_iMjXz1biuPA/S2-GW_uECLI/AAAAAAAAAJA/9whNDzUKv2M/s1600-h/IMG_0198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" kt="true" src="http://1.bp.blogspot.com/_iMjXz1biuPA/S2-GW_uECLI/AAAAAAAAAJA/9whNDzUKv2M/s640/IMG_0198.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">As it so happens when I translated Tamal y Paro it comes out to "Tamale and Unemployment". Not sure if that is what was meant by the name or if I'm missing somthing - more like.</div>Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com0tag:blogger.com,1999:blog-5192452563835724325.post-87657125485904856472010-02-07T13:55:00.000-08:002010-02-07T13:57:23.531-08:00Day 38: Black Bean Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iMjXz1biuPA/S282lye1_rI/AAAAAAAAAIw/Dy_a5XMcBho/s1600-h/IMG_0194.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" kt="true" src="http://2.bp.blogspot.com/_iMjXz1biuPA/S282lye1_rI/AAAAAAAAAIw/Dy_a5XMcBho/s200/IMG_0194.JPG" width="150" /></a></div>Inspired by what I often eat for lunch when out at work, I decided to create my own version to have around the house. The one ingredient I didn’t find in the panty was canned sweet corn which would have been nice but I compensated by pouring in a glob of an extraordinarily molasses like balsamic vinegar which leans on the sweet side of tangy. A good choice.<br />
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2 cans low fat black beans minus the juice, ½ Jicama (if you’re not from California its pronounced Hic-a-ma), 1 carrot, 1 small red onion, 1 shallot (both minced THEN rinsed), 6 pepperchinies, juice of 1/2 lime, 2 table spoons of olive oil, 2 table spoon of rice wine vinegar, 2 table spoon of sweet balsamic vinegar, parsley, salt & pepper and chill.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iMjXz1biuPA/S282tARNCyI/AAAAAAAAAI4/JAhfTM3njnE/s1600-h/012.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" kt="true" src="http://3.bp.blogspot.com/_iMjXz1biuPA/S282tARNCyI/AAAAAAAAAI4/JAhfTM3njnE/s200/012.JPG" width="200" /></a></div>Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com0tag:blogger.com,1999:blog-5192452563835724325.post-10810556674197647232010-02-06T22:02:00.000-08:002010-02-07T11:16:43.157-08:00Day 37: The Pork Picnic – episode one<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_iMjXz1biuPA/S25XOdBTsaI/AAAAAAAAAIg/tT2QqUubOH4/s1600-h/Pork+Picnic.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" kt="true" src="http://1.bp.blogspot.com/_iMjXz1biuPA/S25XOdBTsaI/AAAAAAAAAIg/tT2QqUubOH4/s200/Pork+Picnic.jpg" width="200" /></a></div>Once again, it was the preponderance of celery that started it all after my first Farmers market trip this morning. After getting home with the spoils and sorting the fresh from the not so fresh celery, I tossed the later in a tall pot with carrots, cilantro and a white onion. If you have followed my last several posts you might know where this is going and you’re not far off if you think it means something wonderful is about to happen. The stock was on.<br />
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Clearly the next step was more coffee so I headed down to Blue Bottle. If you haven’t ever been there, just go. http://www.bluebottlecoffee.net/ Answering to a friends need of coffee, I got an extra cup and headed to deliver it, picking up an order of pork spare ribs for the friend on the way, if you haven’t been to Avedanos Meats, just go. www.avedanos.com <br />
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Then the strangest thing, I ordered ribs for my friend, then I THOUGHT what came out of my mouth was “do you have any pork shoulder?” but it must have been “do you have a pork’s shoulder” because my GOD the thing was HUGE! The butcher climbed back out of the meat locker with a pigs leg and shoulder still attached and about the size of my left side waste down. It had to weigh at least 50 lbs. <br />
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“About here is right for the cut, or you can just have the picnic, which is about here”. Waving his hand around the top most portion of the slab he just smacked on the wooden table. At this point a couple walked through the door and asked the owner if she had any pork shoulder while my butcher waited for my confirmation on his cut. I nodded decisively at my butcher. The owner who witnessed this said “I’m sorry but this guy just got the last one.” I watched the customer’s eyes widen as he looked to the wooden table where my butcher had begun sawing the leg from the shoulder with a 24 inch hack saw. The guy was clearly about to make the same mistake (a pork shoulder verses some pork shoulder) and seemed a bit confused “do you have anything smaller?” he said to the owner while his lady friend turned to me; “are you going to use all of that… how are you going to cook it?” At this point I was committed but really had no idea so I lied and explained I was part of a very exclusive pork shoulder cook-off competition where there were no losers because everyone got to eat pork. She smiled nervously. Eventually my butcher with the owner’s help wrapped and taped my pork picnic (*see section 5 in diagram below) and was on my way, walking out the door with +20 lbs of pork.<br />
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I delivered the coffee and ribs and told my friends the story. “I’ll take half of it from you” said Dan and we attempted to make the cut. But no hack saw so, no luck. “I’m just going to have to cook all of it” I said and I left. They promised to come by for leftovers this week. I arrived home to the smell of wonderfully clean and soul warming vegetable broth at a simmer and the rest came naturally. The pork went fat-side down in a huge cast iron Dutch oven, with bay leaves, dried chili peppers, Mexican oregano, and cyan pepper to brown (both sides) for 5 minutes, then I added my beautiful stock and shoveled it in the oven at 280 for 5 hours. Then I prepared a totally separate dinner for the evening which I’ll elaborate on later as it was also pretty darn good. <br />
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To be continued…<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_iMjXz1biuPA/S25Xc7uIPXI/AAAAAAAAAIo/PlrME823Jaw/s1600-h/cut_begin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://4.bp.blogspot.com/_iMjXz1biuPA/S25Xc7uIPXI/AAAAAAAAAIo/PlrME823Jaw/s320/cut_begin.jpg" /></a></div>Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com0tag:blogger.com,1999:blog-5192452563835724325.post-73422245966186605252010-02-05T06:12:00.000-08:002010-02-05T06:13:52.783-08:00Day 36: Cooking with James The Skinny Chef -- an interactive Social/Mobile game towards healthier living through fine dining.<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iMjXz1biuPA/S2wnQtdyjFI/AAAAAAAAAIY/nyMFAis-BLM/s1600-h/IMG_1332.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" kt="true" src="http://3.bp.blogspot.com/_iMjXz1biuPA/S2wnQtdyjFI/AAAAAAAAAIY/nyMFAis-BLM/s200/IMG_1332.JPG" width="200" /></a></div>Recognizing that I’m a bit adrift, it’s sometimes difficult to separate our work and home life and as mine blurs, I will share it with you. If nothing else, it should be clear that I have a pretty cool day job.<br />
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Here is the high concept – I’d like to know your thoughts… You are cooking with James the Skinny Chef and together you must choose from a list of ingredients to cook a meal. You are awarded scores in three categories that deliver you combined overall score. James will offer suggestions, teaching you through the process as you create your meal.<br />
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Scoring categories:<br />
1) Taste (adding salt increasing this score but lowers the Healthiness)<br />
2) Healthiness (using water to deglaze over wine lowers calorie count but lowers Taste)<br />
3) Timing and Presentation (if you let veggies cook too long they wilt and lose their color, letting meat cook too long makes it tough and burnt)<br />
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Advanced scoring categories: <br />
1) Food you pick also changes the point spread (brown rice is higher Health than mashed potatoes, but lower Taste)<br />
2) Cooking is seasonal and cooking with fresh Kale in winter delivers more anti-oxidants, choosing the right foods seasonally gives higher overall score<br />
3) Cooking is chemistry and mixing taste is like mixing colors on a color wheel, creating unique creations awards points (sweet & sour is yummy)<br />
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Social component<br />
1) Turn your actual menus in the game into menus you actually cook and eat<br />
2) Submit the menus on your Facebook page, email to friends, tweet, etc…<br />
3) Submit your best dishes for a virtual cooking contest (or real one at a Sur La table location)Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com1tag:blogger.com,1999:blog-5192452563835724325.post-71475553706624661162010-02-04T06:50:00.000-08:002010-02-04T06:50:40.551-08:00Day 35: Olfactory senses are back from hiatus & Thoughtful Kale<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_iMjXz1biuPA/S2rer-hZpxI/AAAAAAAAAIQ/Q6B8-lgxHqA/s1600-h/kale.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" kt="true" src="http://1.bp.blogspot.com/_iMjXz1biuPA/S2rer-hZpxI/AAAAAAAAAIQ/Q6B8-lgxHqA/s320/kale.jpg" width="213" /></a></div>One of the more disappointing attributes to a cold are the lack of senses which comes with congestion and fever and to us foodies, olfactory and taste are devastating to lose. I’m better and they are back (along with my brain) so starting today I’ll get back on the blog. Thanks to you folks who wished me well and said you missed reading the daily updates. I endeavor to update daily if possible going forward but expect to take breaks for life every now and again.<br />
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I HAVE been eating allot of winter kale of late -- my nutritionist points out that leafy greens that thrive during the winter hold in the bulk of their anti-oxidants during that time which YOU get once you eat them. Thoughtful kale.Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com0tag:blogger.com,1999:blog-5192452563835724325.post-39575946177560505312010-01-31T21:14:00.000-08:002010-01-31T21:14:06.967-08:00I'm sick - not dead - will update soon. :-)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_iMjXz1biuPA/S2ZjGbaCvkI/AAAAAAAAAII/aIlP34Niyuo/s1600-h/DCP_4398.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://4.bp.blogspot.com/_iMjXz1biuPA/S2ZjGbaCvkI/AAAAAAAAAII/aIlP34Niyuo/s320/DCP_4398.jpg" /></a></div>Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com1tag:blogger.com,1999:blog-5192452563835724325.post-1494418848063783372010-01-27T22:31:00.000-08:002010-01-27T22:31:29.852-08:00Day 27: Bean Salad, Thai veggie Soup and Sushi - oh... and chicken noodle soup<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iMjXz1biuPA/S2EvOnd0WII/AAAAAAAAAIA/cklEhsMStSM/s1600-h/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://2.bp.blogspot.com/_iMjXz1biuPA/S2EvOnd0WII/AAAAAAAAAIA/cklEhsMStSM/s320/photo.jpg" /></a><br />
</div>So the picture you see here has nothing to do with what I ate today as all my meals minus the Ultra shake were prepared by someone else. The delicious blend of fowl, Penzy spices, time and heat that was started last night by emulsifying a Moroccan chicken carcass with brandy for several hours; chilled the stock outdoors overnight in our current 40 degree San Francisco evening weather; then skimmed off the fat in the morning and used as a base with a mirepoix, parsley, fennel seeds and pasta with about 8 cups of water to make what will be a decent chicken noodle soup for a friend and fellow food lover who recently broke a wing and needs healing food. There should be a good amount for us too, I’m not completely without self interest. ‘wink’.Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com1tag:blogger.com,1999:blog-5192452563835724325.post-45346537293073185322010-01-26T07:19:00.000-08:002010-01-26T07:20:16.502-08:00Day 25/26: 215 and shrinking<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iMjXz1biuPA/S18H7uVCT-I/AAAAAAAAAH4/6lhRgV1ZsqI/s1600-h/bockwurst.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="128" mt="true" src="http://2.bp.blogspot.com/_iMjXz1biuPA/S18H7uVCT-I/AAAAAAAAAH4/6lhRgV1ZsqI/s200/bockwurst.bmp" width="200" /></a><br />
</div>No actual picture cause it went by too fast but last night we had a delicious and healthy dinner of Bockwurst, shitake, broccoli core and garlic risotto; with tossed mixed greens (kale, escarole, radicchio) in a balsamic dressing. And a nice light Italian wine.<br />
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Though some of you wont believe it, I've lost 5lbs on this diet since January 1st, which is 1lbs. per week. If I can get up to 2 a week I'll REALLY be cooking!Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com0tag:blogger.com,1999:blog-5192452563835724325.post-65409658626389816642010-01-24T20:07:00.000-08:002010-01-24T20:12:59.523-08:00Day 24.8: Dinner was disturbingly good<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iMjXz1biuPA/S10Y2XxWWkI/AAAAAAAAAHg/KLU9egZC6dw/s1600-h/IMG_0131.JPG" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://3.bp.blogspot.com/_iMjXz1biuPA/S10Y2XxWWkI/AAAAAAAAAHg/KLU9egZC6dw/s320/IMG_0131.JPG" /></a><br />
</div>Pork chops in caramelized onion and poached pear; blanched broccoli, roasted red potatoes with garlic and rosemary, w/parsley, and seasoning<br />
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Farmer’s market pork chops with stuff. Very good. We started eating before we took pictures so what you see are of the devoured food. MAN that was good.<br />
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</div>Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com0tag:blogger.com,1999:blog-5192452563835724325.post-32194620860794786002010-01-24T10:42:00.000-08:002010-01-24T10:47:18.856-08:00Day 24: healing with soup: detoxify, lose weight, and boost immunity<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iMjXz1biuPA/S1yUj4CUlDI/AAAAAAAAAHY/B9toBTz5y-A/s1600-h/PB090006.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" mt="true" src="http://2.bp.blogspot.com/_iMjXz1biuPA/S1yUj4CUlDI/AAAAAAAAAHY/B9toBTz5y-A/s320/PB090006.jpg" width="320" /></a><br />
</div>This article came at me from the interweb. Obviously my friends at Yahoo! are tracking my site visits and know that I’m aiming to get healthy. <br />
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<em><strong>The healing power of soup</strong></em><br />
<em>An ancient Chinese proverb states that a good doctor uses food first, then resorts to medicine. A healing soup can be your first step in maintaining your health and preventing illness. The therapeutic value of soup comes from the ease with which your body can assimilate the nutrients from the ingredients, which have been broken down by simmering. </em><br />
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<em>Here are some healing soup tips that will preserve your wellness and longevity:</em><br />
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<em>1. Lose weight with soup</em><br />
<em>Obesity is on the rise throughout the industrialized world, resulting in a startling increase in the rates of heart disease, stroke, cancer, and diabetes. You can count yourself out of the statistics if you eat a bowl of soup at least once a day. Nutritious low-salt soups will nourish you as they flush excess wastes from your body. It has been found that people who eat one serving of soup per day lose more weight than those who eat the same amount of calories, but don’t eat soup. Homemade soup is your best bet, because canned soups tend to be loaded with salt and chemicals. My advice is to use organic vegetables whenever possible. The herbicides and pesticides that can be present in conventional produce can assault the immune system and overload it with toxins.</em><br />
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<em>2. Build your immunity</em><br />
<em>Your immune system needs a lot of minerals to function properly and the typical Western diet does not always hit the mark. When you slowly simmer foods over low heat, you gently leach out the energetic and therapeutic properties of the foods, preserving the nutritional value of the foods. Keep in mind that boiling can destroy half of the vitamins found in vegetables, so cook soup over a low heat.</em><br />
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<em>Immune-Boosting Soup</em><br />
<em>Simmer these ingredients for 30 minutes: cabbage, carrots, fresh ginger, onion, oregano, shiitake mushrooms (if dried, they must be soaked first), the seaweed of your choice, and any type of squash in chicken or vegetable stock. Cabbage can increase your body’s ability to fight infection, ginger supports healthy digestion, and seaweed cleanses the body. Shiitake mushrooms contain coumarin, polysaccharides, and sterols, as well as vitamins and minerals that increase your immune function, and the remaining ingredients promote general health and well-being. Eat this soup every other day to build a strong and healthy immune system.</em><br />
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<em>3. Detoxify your body</em><br />
<em>As a liquid, soup is already helping you flush waste from your body. When you choose detoxifying ingredients, such as the ones featured in the recipe below, you are really treating your body to an internal cleanse. The broth below boasts many benefits: it supports the liver in detoxification, increases circulation, reduces inflammation, and replenishes your body with essential minerals.</em><br />
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<em>Super Detoxifying Broth</em><br />
<em>Simmer the following for 1–2 hours over a low flame: anise, Brussels sprouts, cabbage, Swiss chard, cilantro, collards, dandelion, fennel, garlic, ginger, kale, leeks, shiitake mushrooms, mustard greens, daikon radish, seaweed, turmeric, and watercress. Drink 8 to 12 ounces twice a day. You can keep this broth in your fridge for up to one week; however, it is always best to serve soups when fresh because each day, the therapeutic value decreases.</em><br />
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<em>In addition to using cleansing herbs in soups, you can take cleansing herbs in supplements. For a gentle but powerful cleanse using Chinese herbs, Internal Cleanse increases the ability of the liver to cleanse the body of internal and environmental toxins.</em><br />
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<em>4. Warm up with a hearty soup</em> <br />
<em>You always want to eat for the season. Soups provide something the body craves in cold weather. When you cook foods into a soup, you are adding a lot of what Chinese nutrition would call “warming energy” into the food. Warming foods to feature in your soups include: leeks, onions, turnips, spinach, kale, broccoli, quinoa, yams, squash, garlic, scallions, and parsley. As a spice, turmeric aids with circulation, a great boost against the cold weather.</em><br />
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<em>5. Get well faster</em><br />
<em>As you mother may have instinctively known, when you are sick, there is no better healing food than soup. The reason for this is that soups and stews don’t require as much energy to digest, freeing your body up to fight the infection. </em><br />
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<em>It would be impossible to talk about soup’s healing abilities without putting the spotlight on homemade chicken noodle soup. Studies have found that chicken noodle soup does seem to relieve the common cold by inhibiting inflammation -- helping to break up congestion and ease the flow of nasal secretions. </em><br />
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<em>While chicken soup may not cure a cold outright, it does help alleviate some of the symptoms and can help as a preventative measure. Many of my patient’s keep the herbal formula Cold & Flu in their medicine cabinets so its there to support recovery when a cold strikes.</em><br />
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<em>In Chinese medicine, you would traditionally be given a tonic soup specifically tailored to your needs, and for that level of personal care, it is a good idea to consult a health practitioner knowledgeable in Chinese nutrition.</em>Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com3tag:blogger.com,1999:blog-5192452563835724325.post-73106908499177179422010-01-23T14:32:00.000-08:002010-01-24T10:23:55.036-08:00Day 23: My Vespa, The Naked Chef, and too much celery<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_iMjXz1biuPA/S1t4z3wDR1I/AAAAAAAAAHI/KAuLXhtOsiY/s1600-h/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://4.bp.blogspot.com/_iMjXz1biuPA/S1t4z3wDR1I/AAAAAAAAAHI/KAuLXhtOsiY/s320/soup.jpg" /></a><br />
</div><br />
<strong>Step one:</strong> buy a Vespa scooter <br />
<strong>Step two:</strong> zip down to the farmer’s market and back in enough time to make eggs for the girls<br />
<strong>Step three:</strong> make really good coffee<br />
<strong>Step four:</strong> realize that with too many vegetables the need to make a broth has become urgent<br />
<strong>Step five:</strong> pull down your favorite cooking references and start creating!<br />
<br />
Before I even cracked Escoffier, Beard or Pepin I knew I was headed towards a Jamie Oliver influenced creation and sure enough on page 86 of his second book I was inspired by “Mary’s Saturday soup and dumplings”, minus the dumplings and a couple other items – so I added my own.<br />
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<strong><span style="font-size: large;">Vespa Soup</span><span style="font-size: small;"> (chicken, coconut milk, sweet potatoes and chili peppers)</span></strong><br />
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Leftover baked chicken thigh from earlier this week (2 large thighs, 2 small carrots), chopped into cubes<br />
Leche de coco (coconut milk from my Mission District shopping trip) 13.5oz<br />
Three types of dried chili peppers from Bev and Jeff’s garden, seeds & core removed (6 total)<br />
¼ teaspoon each of ground cardamom, coriander, thyme and a little white pepper<br />
1 ½ quarts vegetable stock (celery, carrots, parsley, white & red onion, teaspoon chicken bouillon)<br />
Three sweet potatoes (all different), baked for 30 min on 350, skin, then chopped up into cubes<br />
Add 2 bay leaves just for fun<br />
<br />
Heat cast iron pot on high and toss chicken and stir around for about 3 minutes to brown slightly (note that this is pre-cooked chicken), then pour in EVERYTHING else including the sweet potatoes (makes a neat hissing sound) and turn the heat down to simmer for 30 minutes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iMjXz1biuPA/S1uI1-e9drI/AAAAAAAAAHQ/swSY5GlGl8o/s1600-h/soup+after.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" mt="true" src="http://2.bp.blogspot.com/_iMjXz1biuPA/S1uI1-e9drI/AAAAAAAAAHQ/swSY5GlGl8o/s320/soup+after.jpg" /></a><br />
</div>Just before serving, squeeze in the juice of a single lime, and garnish with sprig of parsley and slices of avocado yum. I also saved the seeds from the peppers and placed in a small ramekin to sprinkle onto my bowl as Krysten and Yvie like their portions less spicy. ALSO you can take the skins from the sweet potatoes and toast them to they are crunchy and serve as an additional garnish. I was going that way but burned them by mistake so if you try that, let me know how it turns out. It’s ALL good!Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com0tag:blogger.com,1999:blog-5192452563835724325.post-60589610441781608342010-01-22T08:21:00.000-08:002010-01-22T08:22:28.433-08:00Day 22: The realist in us all<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_iMjXz1biuPA/S1nQai7bW_I/AAAAAAAAAG4/7p4Y2R4xSXQ/s1600-h/5_lb_scale.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="155" mt="true" src="http://1.bp.blogspot.com/_iMjXz1biuPA/S1nQai7bW_I/AAAAAAAAAG4/7p4Y2R4xSXQ/s200/5_lb_scale.jpg" width="200" /></a><br />
</div>Here we find three 10 year-old boys. One is an optimist, the other a pessimist and the third a realist. They all enter a room filled with a HUGE pile of steaming hot, dung which is seemingly mixed with straw and course hair. The first exclaims “There MUST be a pony in there” and starts flinging the dung to one side of the room. The second says “I’m probably going to have to clean all that up; I’ll go get a shovel and bucket”. And the third boy thinks to himself… ” If there IS a pony in there, the optimist will find it and the pessimist will clean up the mess.” The moral of course is if you encounter a room full of shit, make sure you are flanked by an optimist AND a pessimist.<br />
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I’m 2 lbs down from January 1 and only feel marginally compromised for it. Although it seems like little progress, surprisingly I’m on track for my goal and over the hardest part in that I’ve past 22 days which makes this process habit-forming according to conventional wisdom and international folklore.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iMjXz1biuPA/S1nQlOpDBwI/AAAAAAAAAHA/JFXUSQRW_8I/s1600-h/Baudet%2BDonkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://3.bp.blogspot.com/_iMjXz1biuPA/S1nQlOpDBwI/AAAAAAAAAHA/JFXUSQRW_8I/s320/Baudet%2BDonkey.jpg" /></a><br />
</div>Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com0tag:blogger.com,1999:blog-5192452563835724325.post-58560193409965951742010-01-21T13:34:00.000-08:002010-01-23T14:40:55.895-08:00Day 21: Face Jam, Blood Pressure, and the DMV visit<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iMjXz1biuPA/S1jIMJ-jWnI/AAAAAAAAAGk/n_zoXSE3ph8/s1600-h/Jamin.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_iMjXz1biuPA/S1jIMJ-jWnI/AAAAAAAAAGk/n_zoXSE3ph8/s400/Jamin.jpg" /></a>The high so far today was 168/93 and the low was 121/68. My average over the last few weeks with current medication has been 135/78 which is okay given my burn rate.<br />
</div><br />
Early morning was spent waiting in line and in the rain in a parking lot, with the hope and intent of convincing the California Department of Motor Vehicles to correct their mistake. Some individual must have misread the license plate number from the title of ownership I sent them after buying the Vespa as the digits are only a couple off, resulting in the license number on the registration and new ownership papers not matching the actual plates on the vehicle.<br />
<br />
After my second line I spoke to someone who suggested that my vehicle may have been stolen and I would need to remove the plates and get back in another line, with the plates, the VIN, and my paperwork to determine if a) the Vespa was listed as stolen, and b) to start the process of correcting the error. And although there would be no fee, if the Vespa WAS listed as stolen, it would have to be returned o the previous owner and I would be questioned.<br />
<br />
Having no tools to remove the plates I returned home, on the Vespa, in the rain, and will make another attempt the next spare morning I have (sometime in February perhaps). I took my blood pressure. Its was rather high until I made some coffee and sat with Yvie as she consumed whole wheat toast with blueberry jam, then took my blood pressure again and was much lower.<br />
<br />
Conclusion: Blueberry Jam consumed by a 2 year-old lowers blood pressure<br />
<br />
p.s. Anyone want to buy a Vespa?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_iMjXz1biuPA/S1jIV-JO9sI/AAAAAAAAAGs/nYJ0cbsQ1t0/s1600-h/wetVespa.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_iMjXz1biuPA/S1jIV-JO9sI/AAAAAAAAAGs/nYJ0cbsQ1t0/s320/wetVespa.jpg" /></a><br />
</div>Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com0tag:blogger.com,1999:blog-5192452563835724325.post-58281823409491761472010-01-20T23:28:00.000-08:002010-01-20T23:30:01.956-08:00Day 20: Rain = Miso dinner encoreThe second time is usually better and this Miso soup is no exception. BIGGER chunks of Tofu, MORE seaweed and a bit of ground ginger. Yvie liked it again and even preferred it over her desert of strawberries with brown sugar. Not sure I get THAT one.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iMjXz1biuPA/S1gBzl6ZfOI/AAAAAAAAAGc/HrGWM56b8A4/s1600-h/IMG_1334.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://2.bp.blogspot.com/_iMjXz1biuPA/S1gBzl6ZfOI/AAAAAAAAAGc/HrGWM56b8A4/s320/IMG_1334.JPG" /></a><br />
</div>Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com0tag:blogger.com,1999:blog-5192452563835724325.post-69626322481829109882010-01-19T06:22:00.000-08:002010-01-19T06:23:18.175-08:00Day 19: Rain = Chili Con Carne<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_iMjXz1biuPA/S1W_wfYjHEI/AAAAAAAAAGM/i6fSJx8BdLc/s1600-h/IMG_0103.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_iMjXz1biuPA/S1W_wfYjHEI/AAAAAAAAAGM/i6fSJx8BdLc/s320/IMG_0103.JPG" /></a>Toss everything in an electric crock-pot, uncovered, over high heat as you are adding and mixing the ingredients. Mix well and turn town to low heat for 8 hours. Go to sleep. Wake up, open the lid, stir the chili, and add more salt and pepper, if desired. Remove the bay leaves.<br />
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</div>Makes about 10 servings. Start with a crock-pot and add about 1½ cup red kidney beans, 2 cups beef broth mixed with 1 tablespoon of chili powder, 1 bag Mexican spices (Bay leaves, oregano, assorted unknown dried peppers, 12 teaspoon cyane powder and other stuff)*, 1 red and 1 white onion, 6 mashed garlic cloves, 5 stalks chopped scallions, 16 OZ can of peeled tomatoes in sauce, 2 teaspoons salt and some black pepper.<br />
<br />
Garnish with grated Monterey Jack, mozzarella, or cheddar cheese, very finely sliced (and rinsed) red onion and some parsley or cilantro.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_iMjXz1biuPA/S1W_-D2nmBI/AAAAAAAAAGU/nTbU5b_XQOE/s1600-h/IMG_0104.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_iMjXz1biuPA/S1W_-D2nmBI/AAAAAAAAAGU/nTbU5b_XQOE/s320/IMG_0104.JPG" /></a>*I’ll get the name of the Mexican spices later<br />
</div>Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com3tag:blogger.com,1999:blog-5192452563835724325.post-22713588751711519472010-01-18T21:18:00.000-08:002010-01-19T06:35:20.142-08:00Day 18: Food Supplements and fish pills (a reprise)<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iMjXz1biuPA/S1VAaSdei-I/AAAAAAAAAF8/2XyXX2R-iEU/s1600-h/IMG_0101.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_iMjXz1biuPA/S1VAaSdei-I/AAAAAAAAAF8/2XyXX2R-iEU/s320/IMG_0101.JPG" /></a><br />
</div>I’ll let you know how it works. Today was under the calorie count again that’s in part to these not so little containers. <br />
<br />
Actual food was a tuna melt on rye bread, part of a hardboiled egg, some seaweed snacks for lunch; dinner was chicken thigh pounded flat and rolled around a slice of butter and jack cheese and herbs de Provence cooked stove top in a skillet with a chopped white onion. Accompaniments were spinach soup and cucumber salad with a dollop of sour cream, dill seeds, white balsamic vinegar and some paprika.<br />
<br />
<br />
It sounds HEAVY but if you don’t eat ALL of it, you’re doin alright.<br />
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<a href="http://4.bp.blogspot.com/_iMjXz1biuPA/S1VAjDTEKRI/AAAAAAAAAGE/YH-Ur70j9tw/s1600-h/IMG_0102.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_iMjXz1biuPA/S1VAjDTEKRI/AAAAAAAAAGE/YH-Ur70j9tw/s200/IMG_0102.JPG" /></a><br />
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</div>Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com0tag:blogger.com,1999:blog-5192452563835724325.post-16173805363316473302010-01-17T23:16:00.000-08:002010-01-18T08:35:40.699-08:00Day 17 (evening): Chili Verde con Frijoles Negro<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_iMjXz1biuPA/S1QLrv3bmKI/AAAAAAAAAFc/nHk0BBvuBpg/s1600-h/IMG_0100.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_iMjXz1biuPA/S1QLrv3bmKI/AAAAAAAAAFc/nHk0BBvuBpg/s640/IMG_0100.JPG" /></a><br />
</div>It’s difficult to imagine anything that begins with thick chunks of pork shoulder could turn out poorly and tonight’s dinner was actually a near perfect experience. I credit the quality of meat, the blend of Mexican spices but mostly because it was allowed to cook slowly on a low heat the flavors had a chance to blend exquisitely.<br />
<br />
- Oven roast the 1 ½ pounds of tomatillos (cut each one in half), 2 jalapenos, 2 serrano and 6 garlic cloves; after about 30 minutes at 300 degrees remove the skin, core and seeds from the peppers and blend the lot with a bunch of cilantro, keeping the mixture close and ready in a bowl.<br />
<br />
- Next chop up 2 white onions and cook till soft in a cast iron pan. Remove the onions from the pan, crank up the heat and dump in the chopped pork to brown for about 5 minutes. Add Mexican spice blend (red pepper flakes, oregano, thyme and clove)<br />
<br />
- Finally turn the heat to low and mix in the onions, after a few minutes pour in the blended tomatillos, peppers, garlic and cilantro so that is smothers the pork. Add 1 cup of stock and season to taste. After bringing to a simmer for 10 minutes, place in oven without a cover at 300 degrees. I opened a can of black beans and tore off the label, added a pinch of salt and placed the can into the oven next to the pan. Give it at least 90 minutes, eat when ready. Serve with lime, avacados, hot sauce, sour cream, carrot & jalapenos and fresh, raw scallions. I made Krysten's into a burrito and mine just on the plate.<br />
<br />
The experiment of diving into the Mission District to shop was brilliant. The small market services the local restaurants which provide some of the best Mexican cuisine in San Francisco. Casa Lucas can be found at 2934 24th Street – many of the ingredients on cans and packaged foods are in Spanish.<br />
<br />
The pork was from one of my favorite butchers, Drews Brothers Meats at 1706 Church street. The cost for dinner breaks down to about $4 per person and could feed about 10.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><a href="http://www.drewesbros.com/">Drews Brothers Meats</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iMjXz1biuPA/S1QMcP3X8lI/AAAAAAAAAFk/y7ja_Snz60o/s1600-h/IMG_0099.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_iMjXz1biuPA/S1QMcP3X8lI/AAAAAAAAAFk/y7ja_Snz60o/s320/IMG_0099.JPG" /></a><br />
</div>Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com0tag:blogger.com,1999:blog-5192452563835724325.post-65324368210557976312010-01-17T09:32:00.000-08:002010-01-18T00:01:21.168-08:00Day 17: 1 Martini is not enough, 3 are too many.<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_iMjXz1biuPA/S1QUK0W66UI/AAAAAAAAAFs/sVc9UQLB7pk/s1600-h/three+men.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_iMjXz1biuPA/S1QUK0W66UI/AAAAAAAAAFs/sVc9UQLB7pk/s400/three+men.jpg" /></a><br />
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<br />
The problem is when you are bar tending at a 1960s-esque Mad Men party, the drinks flow baby. So while my calorie count was well under 1800 when I went into the evening, I’m sure it past the level by the time my head hit the pillow. For breakfast we had egg, blueberries, tangerine, coffee and a food supplement shake. A light fare as we have a brunch plans then off to Farmer’s market we go!<br />
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Shopping list for this week is geared twords Mexican, with some regular stapels. I'm also going to hit up some of the local Mission district stores in hopes of getting teh REAL DEAL products, at non-elevated prices that I wold pay if I went to an (UNAMED) chain grocary store in the "ethnic" or "Mexican" section.<br />
<br />
<strong><em>Vegetables and fruits</em></strong><br />
Jalapeno, Anaheim or ploblano<br />
Cilantro<br />
Limes<br />
Lemons<br />
Berries<br />
Apples<br />
Red potato<br />
Celery<br />
Chives<br />
Cucumber<br />
<br />
<strong><em>Cans</em></strong><br />
Peppers<br />
Tomatoes<br />
Chicken stock<br />
Vegetable stock<br />
Coconut milk (light)<br />
Olives<br />
Artichoke hears<br />
Water chestnuts<br />
<br />
<strong><em>Packaged</em></strong><br />
Tofu<br />
Lime and lemon juice<br />
Wasabi<br />
Ginger<br />
Tortilla<br />
<br />
<strong><em>Meats:</em></strong><br />
4 lbs pork shoulder<br />
Some chicken<br />
mystery meat (depending on what looks good)<br />
<br />
<strong><em>Dairy:</em></strong><br />
2% and non fat milk<br />
Cottage cheese<br />
Mozzarella (skim)<br />
Grapeseed oil<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iMjXz1biuPA/S1QUsQbW_fI/AAAAAAAAAF0/DyFUgiallTo/s1600-h/IMG_0096.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_iMjXz1biuPA/S1QUsQbW_fI/AAAAAAAAAF0/DyFUgiallTo/s320/IMG_0096.JPG" /></a><br />
</div>Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com1tag:blogger.com,1999:blog-5192452563835724325.post-74751371046430645642010-01-15T17:49:00.000-08:002010-01-15T17:49:56.717-08:00Day 15: Failed beet experiment wont thwart me!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_iMjXz1biuPA/S1Ea3FdcUSI/AAAAAAAAAFE/iL8k997GeFQ/s1600-h/IMG_0085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_iMjXz1biuPA/S1Ea3FdcUSI/AAAAAAAAAFE/iL8k997GeFQ/s320/IMG_0085.JPG" /></a><br />
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We all have failures. They help us identify how good the good is in our lives. My dinner last night was an example of how a dinner cannot work out well, although I think I can save the leftovers and turn them into something good with heat, time and butter. Good news is I was 60 calories under yesterday – wow. <br />
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Here is someone else’s list of twenty-five health-enhancing ideas; some I’ve already done and some I’ll never do but it’s interesting to see that I’ve already approached many of them…<br />
<br />
#1 - Replace sodas or soft drinks with tea or water. DONE<br />
#2 - Commit to eating one raw fruit (or serving of vegetables) at every meal. DOABLE<br />
#3 - Add just 5 minutes a day to your exercise routine. Don't have an exercise routine? Start with 5 minutes a day! DOABLE<br />
#4 - Get more sunshine! HARD<br />
#5 - Learn some Pilates. It's probably the #1 exercise system for core strength and flexibility. NO WAY<br />
#6 - Drink a superfood smoothie every day. DONE<br />
#7 - Buy more indoor plants: They purify the air in your home. NO THANK<br />
#8 - Take a quality, wild-harvested fish oil supplement that contains vitamin D. DONE<br />
#9 - Eat more quinoa: It's a high-protein, low-carb "grain" that can easily replace rice or couscous. DOABLE (had some for lunch today in fact)<br />
#10 - When you get out of bed each morning, do five sit-ups first. It sounds simple, but just 5 sit-ups a day can make a difference. DOABLE<br />
#11 - Instead of trying to find a parking spot so close to the grocery store, park farther away. You'll get a little more walking exercise and a little more sunshine. DONE (alternative ways to walk)<br />
#12 - Get a good water filter so you can stop drinking tap water (or bottled water). DONE<br />
#13 - Pick up a "gentle" art like Tai-Qi or Yoga. It will reduce your stress and improve your physical stamina. DONE<br />
#14 - Take a relaxing hot bath with epsom salts and soothing herbs like lavender. It will do wonders for your mind and your muscles. NO THIS IS GETTING SILLY<br />
#15 - Get a professional massage. Massage therapy is really, really healthy, and it's a great way to reward yourself for some of the other accomplishments you're making. DONE<br />
#16 - Grow your own sprouts! With a simple, low-cost sprouting machine, you can grow and eat your own sprouts. Eating just one ounce of sprouts a day still had a huge impact on preventing cancer and boosting immune function. NOPE (FARMERS MARKET WILL DO)<br />
#17 - Prepare for a Spring garden. Sure, it's cold and snowy right now, but make a commitment to start a garden this Spring, and you'll reap many health benefits in the months ahead. NOPE (SEE ABOVE)<br />
#18 - Get a mini-trampoline and do some rebounding in your living room. You can even watch movies or documentary DVDs at the same time. NEAT (YVIE WILL LOVE THAT)<br />
#19 - Make a point to get at least eight hours of sleep for 2-3 nights a week (or more, if you can). Most people are sleep deprived, and the health cost is enormous. (DONE)<br />
#20 - Start visiting local farmer's markets so that you eat more local food in 2010. You'll be healthier and happier as a result. DONE<br />
#21 - Got a job you don't like? Quit it! Downgrade your lifestyle to live on less money, then pursue what you really enjoy. Being happy in a small house is better than being miserable in a big one. DONE<br />
#22 - Get off those medications! Make a point to learn how to safely and gradually get yourself off all the medications you can by eliminating underlying imbalances or illnesses. The fewer medications you take, the healthier you'll be! DOABLE<br />
#23 - Throw out your television! Are you still watching cable TV or satellite TV? It's a complete waste of your life (but you already knew that). Disconnect the cable. Read more books and get your information online where news sources are more independent and intelligent. DON’T WATCH IT<br />
#24 - Make a decision to think of food as nourishment instead of entertainment. Eat what your body needs, not what your taste buds desire. BOTHSkinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com2tag:blogger.com,1999:blog-5192452563835724325.post-62394408744581896062010-01-14T07:35:00.000-08:002010-01-14T07:36:19.291-08:00Day 14: Day 14 is day 2 of the 1800 per day<div style="text-align: left;"> <br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_iMjXz1biuPA/S085nJ5CmvI/AAAAAAAAAE8/9EDCGOk7AuY/s1600-h/LoseIT!.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_iMjXz1biuPA/S085nJ5CmvI/AAAAAAAAAE8/9EDCGOk7AuY/s320/LoseIT!.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">I’m being overwhelmed by numbers and counting but we knew this might happen. I ‘d like to acknowledge the smart folks at “Lose It! “ for the iPhone application called “Lose it” who helped me painlessly track the foods I consumed for the day and assigned calories to them.<br />
</div><div style="text-align: left;"><a href="http://www.freshapps.com/lose-it/#">http://www.freshapps.com/lose-it/#</a><br />
</div>Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com1tag:blogger.com,1999:blog-5192452563835724325.post-53622685616423291262010-01-13T19:33:00.000-08:002010-01-13T19:38:41.192-08:00Day 13.8: Would not have believed it but I’m under my limit on my first day – 1,618 out of 1800That means I still have a shake to go after mostly raw fish and miso soup. Hmmm… I might have to make eating really good sushi a weekly requirement.<a href="http://www.sushikoo.com/">http://www.sushikoo.com/</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iMjXz1biuPA/S06Qed3pOvI/AAAAAAAAAEs/cvVOEqqteFs/s1600-h/PB080008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_iMjXz1biuPA/S06Qed3pOvI/AAAAAAAAAEs/cvVOEqqteFs/s320/PB080008.jpg" /></a><br />
</div>Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com0tag:blogger.com,1999:blog-5192452563835724325.post-46386451441587278932010-01-13T00:09:00.000-08:002010-01-13T00:09:08.596-08:00Day 13: Only 1800 calories per day according to the Menu Plan Worksheet (1/12/10)<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iMjXz1biuPA/S01_e_p0mgI/AAAAAAAAAEk/q9dNcuri9Dw/s1600-h/IMG_2618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_iMjXz1biuPA/S01_e_p0mgI/AAAAAAAAAEk/q9dNcuri9Dw/s320/IMG_2618.jpg" /></a><br />
</div>Now comes the most difficult part and it’s not what you might think given the title. It’s neither the portion control nor the disparity of juicy red meat, nor missing the preponderance of fresh pasta in my kitchen that will vex me most.<br />
<br />
I am a big picture person. I don’t use timers. I taste my food to see if it’s done. I am an instinctively decent cook and a mediocre baker. Krysten often complains that our 1937 Magic Chef oven is a pisser for consistency as the door wont seal completely and the thermostat is wonky. But it’s never bothered me*. <br />
<br />
As human beings we mostly adapt to our genetically inherited attributes. Really tall people bend down when going through doorways; short people don’t keep important things on top shelves. And while some traits are lacking, others often improve within our lifetime to compensate. Someone with poor eyesight might have enhanced hearing such that they drive with the windows open at night (my father appears in reference once again). <br />
<br />
In my case, I tend not to follow instructions well. MY adaptation is that I’m bloody lucky which may be more a consistent act of God than a genetic trait, but the truth is I’ve learned to find alternative ways to achieve goals by mostly understanding the larger objective. For obvious reasons this has not served me well in trying to lose weight; learn my multiplication tables or finishing but not completing the GED**. <br />
<br />
So you see the most difficult part of this journey involves counting calories and following directions. That and nothing else will keep me below 1800 calories. Humph.<br />
<br />
Daily Counting:<br />
2 servings of Medical food shakes<br />
3 servings of Concentrated Protein<br />
3 servings of Fruits<br />
4-5 servings of Vegetables<br />
2 servings of Legumes<br />
1 serving of Dairy<br />
1 serving of Grains<br />
6 servings of Oils<br />
2 fish oil pills<br />
<br />
*Note: Krysten is a much better baker than I am.<br />
**Note: I took the GED which is the high school equivalency test and scored in the 98th percentile but answered the wrong essay question (question b rather than d) and therefore my score was voided.Skinny Chefhttp://www.blogger.com/profile/01013286833972962848noreply@blogger.com2