Tonight was our first night in Malta. We decided to go out for supper, and ended up at this cute little place. They had "catch of the day" fish, which isn't a big surprise. I'm not a big fish eater. I like canned tuna, and the odd Basa filet. Tonight, I got adventurous and ordered red snapper! Joe got a chicken dish, just in case I didn't like it. I was surprised to see a whole fish on my plate. Head to tail on a huge platter. Didn't know where to start. I'd never eaten a whole fish before. I'd never really eaten much fish before! So I'm picking at this fish, trying to avoid the ribs (is that what you call them??) When I was a kid I choked on a fish bone, so I've been fish shy. Turns out I like snapper! I ate almost the whole fish, minus head and tail. If I had known ahead of time, I would have asked for it to be cut in two so we could both have it. We had a side of grilled veggies which were pretty fantastic.
Eating on the way here was a challenge. I packed a few big carrots and red peppers, and we ate most of them before getting on the plane. We got a few strange looks because we were eating plain vegetables like they were treats. I must have had 2 big carrots and 2 red peppers. It helped to tide us over for a bit. This morning, the plane served muffins. I use that term loosely. They were huge and had about 47g of carbs. Ah... no thanks. Then on Air Malta, we were given a white dinner roll and a packaged piece of chocolate cake. Again, no thanks. I cheated by having a few forks of the caramel "cheesecake" dessert last night, so that is where I had to draw the line. I heard the old me egging me on to eat it all and to hell with the consequences. In the words of one of my favourite comic, John Pinette, "nay nay!" That wasn't how I was going to start these two weeks. I had a little bit of white bread with supper, and the lunch on the plane was white pasta. I only ate the pasta because I was starvin'! I managed to find poached eggs at the airport which were mediocre. Was better than the sausage and baked beans my dad ate. The fruit salad was mostly made up of my least favourite melon, honeydew, but I ate it because it was the healthiest thing I was going to find.
I know it will be hard to stay on the A train, but I'm trying. I can only do so much, and I haven't had coffee since before going to the airport. Lord knows, I've needed it. A few baristas, again, using that term loosely, looked at me like I had 10 eyes when I asked if they had lactose-free milk. What is that? What is lactose? Uh... ok. I didn't think it was that uncommon in London. Yet to go on my search here.
Looking forward to sharing other new foods I try! Fish will be a new adventure. I'll keep you posted!
Lisa
Wednesday, March 27, 2013
Saturday, March 16, 2013
Coconut Curry Soup
I apologize for no pictures this time. This is the second time we've made this soup, and we really enjoy it. This recipe is quite flexible and hard to mess up. We didn't follow an actual recipe this time, and I could eat it all!
We took some red curry paste and heated it in some oil to "wake it up". In went some chopped onion and mushrooms. Let them hang out a little. Since we weren't following the recipe, I started to throw vegetables into the pot. I had some broccoli, so I threw the stem parts in since they take longer to cook and the lemon grass. When the onions softened, we added two cans of coconut milk and about two cups of chicken stock. Then we added some chopped peppers, the broccoli tops, and some left over cooked chicken.
When the broth is heated, add some vermacelli and push it down so it is covered. When they are soft and the soup is hot, the dish is ready! Fill your bowl and enjoy!
Here is a rundown of what I used:
Onion
Mushroom
Red curry paste
Broccoli
Peppers
Cooked chicken
Brown rice vermacelli
Coconut milk
Chicken stock
Lemon grass
In the past, we used sugar snap peas, cauliflower, peas, and I imagine something different. A good tip is to "bruise" the lemon grass with the back of your knife to help release the flavour. If you prepare all of your vegetables and chicken, this soup doesn't take long to make. This is a recipe that can easily be made vegetarian or vegan.
Don't be afraid to try new things, you could be pleasantly surprised!
Lisa
We took some red curry paste and heated it in some oil to "wake it up". In went some chopped onion and mushrooms. Let them hang out a little. Since we weren't following the recipe, I started to throw vegetables into the pot. I had some broccoli, so I threw the stem parts in since they take longer to cook and the lemon grass. When the onions softened, we added two cans of coconut milk and about two cups of chicken stock. Then we added some chopped peppers, the broccoli tops, and some left over cooked chicken.
When the broth is heated, add some vermacelli and push it down so it is covered. When they are soft and the soup is hot, the dish is ready! Fill your bowl and enjoy!
Here is a rundown of what I used:
Onion
Mushroom
Red curry paste
Broccoli
Peppers
Cooked chicken
Brown rice vermacelli
Coconut milk
Chicken stock
Lemon grass
In the past, we used sugar snap peas, cauliflower, peas, and I imagine something different. A good tip is to "bruise" the lemon grass with the back of your knife to help release the flavour. If you prepare all of your vegetables and chicken, this soup doesn't take long to make. This is a recipe that can easily be made vegetarian or vegan.
Don't be afraid to try new things, you could be pleasantly surprised!
Lisa
Friday, March 08, 2013
I cooked a carrot, and I liked it.
I've never liked cooked carrots. No matter what was done to them, unless in soup, I couldn't stand to eat them. I was always a raw carrot gal. That has changed! I was watching Best Recipes Ever by Canadian Living and saw a recipe for sugar snap peas and carrots. My first thought was "it looks good, but I doubt I'll like it." I'm glad I was wrong.
I've been buying sugar snap peas to use in pad thai, so I had a package. I didn't like them raw. They needed to be used up, so I figured, what do I have to lose? I knew Joe would eat them. So I cut some carrots into sticks similar in size to the peas. I heated a pan with a little bit of olive oil. Into the pot went the peas and carrots and a sprinkle of salt. After tossing them together, I covered the pan. About 20 minutes later, they felt done. Some were nice and caramelized. I probably could have eaten the whole yield. I'll be making this again and again.
While on the topic of carrots, I tried a carrot and barley soup tonight. This is a low glycemic index recipe. I didn't exactly follow the directions from the website I found the recipe on. Here is what I used.
A few large carrots, a leek, a few stalks of celery, vegetable bouillon (instead of vegetable stock), dried thyme, pot barley, and margarine. The recipe didn't call for leek, but I had one that needed to be used. Also, it called for pearl barley. I use pot barley because it is the unrefined whole grain.
The important thing to remember when using leeks is to cut them THEN wash them. While the leek is growing through the dirt, soil gets stuck between the layers. So cut the leeks and let them soak in water for a little while. This will remove the soil.
This is not an ingredient you really want to add to your soups or other dishes. This may not look like much, but that grit will make itself known with every bite.
While the leeks are soaking, you can take this time to peel and chop your carrots. I used more than the recipe asked for because, hey, I don't always like to measure. I get that habit from my mom. You rarely get recipes from her that have actual measurements. Anyway, chop the carrots into same-sized pieces.
When the leeks are clean, add them to a stock pot with some margarine. I used about a tablespoon to get them started. When you can smell them, add the carrots, salt, pepper, and thyme. The recipe called for a sprig of time, but I don't usually use fresh herbs because they don't always look good at the store and I don't know if all freeze well. Since I used the vegetable cubes, I threw them in. I find they dissolve better in heat than in water. Mix everything to coat, and I added a little more margarine.
Let the carrots hang out for a few minutes to start cooking them. After a few minutes, add about half a cup of barley. Stir to coat the barley, and cook about ten minutes.
Stir occasionally, because they might start sticking to the bottom of the pot. Add about two and a half cups of water to make up the vegetable stock. If you don't use the cubes, this is where you'd add the stock.
The recipe said to wait to add the celery, but I can be impatient, so I added it with the water. The recipe wanted me to wait until the soup was almost done. I never do that.
Turn the heat to low and cover the pot. Let the soup simmer for about an hour. Check for seasoning. If you used the sprig of thyme, you'll want to remove it now. You may want to adjust the salt. If you have an immersion blender (stick blender), blend the soup to smooth. Otherwise, you can always use a blender or a food processor.
I don't know if the soup is supposed to be thick like mine was, but it was pretty good. The barley isn't totally pulverized, so you get little chewy bits. I imagine if you blend it more it could be more uniform. Overall, it was pretty tasty and rather filling. We served this with a slice of homemade whole wheat bread.
I've been buying sugar snap peas to use in pad thai, so I had a package. I didn't like them raw. They needed to be used up, so I figured, what do I have to lose? I knew Joe would eat them. So I cut some carrots into sticks similar in size to the peas. I heated a pan with a little bit of olive oil. Into the pot went the peas and carrots and a sprinkle of salt. After tossing them together, I covered the pan. About 20 minutes later, they felt done. Some were nice and caramelized. I probably could have eaten the whole yield. I'll be making this again and again.
While on the topic of carrots, I tried a carrot and barley soup tonight. This is a low glycemic index recipe. I didn't exactly follow the directions from the website I found the recipe on. Here is what I used.
A few large carrots, a leek, a few stalks of celery, vegetable bouillon (instead of vegetable stock), dried thyme, pot barley, and margarine. The recipe didn't call for leek, but I had one that needed to be used. Also, it called for pearl barley. I use pot barley because it is the unrefined whole grain.
The important thing to remember when using leeks is to cut them THEN wash them. While the leek is growing through the dirt, soil gets stuck between the layers. So cut the leeks and let them soak in water for a little while. This will remove the soil.
Let the carrots hang out for a few minutes to start cooking them. After a few minutes, add about half a cup of barley. Stir to coat the barley, and cook about ten minutes.
The recipe said to wait to add the celery, but I can be impatient, so I added it with the water. The recipe wanted me to wait until the soup was almost done. I never do that.
Turn the heat to low and cover the pot. Let the soup simmer for about an hour. Check for seasoning. If you used the sprig of thyme, you'll want to remove it now. You may want to adjust the salt. If you have an immersion blender (stick blender), blend the soup to smooth. Otherwise, you can always use a blender or a food processor.
I don't know if the soup is supposed to be thick like mine was, but it was pretty good. The barley isn't totally pulverized, so you get little chewy bits. I imagine if you blend it more it could be more uniform. Overall, it was pretty tasty and rather filling. We served this with a slice of homemade whole wheat bread.
Thursday, March 07, 2013
I Knew
I knew you were trouble. Every time I hear that song by Taylor Swift, I think of my relationship with food. I know it is about falling for a bad boy. In my life, the bad boy is junk food.
'I think part of me knew the second that I (ate) it, this would happen.' I knew junk food would make me gain weight. This is where the little devil on my shoulder wins. "Just a little, it won't hurt".
'It was the feeling that came along with it. And the crazy thing is that I don't know if I'll ever feel that way again. ' The feeling that comes along with indulging in something decadent like caramel, cheesecake, or anything else that is sweet is unique. Kind of like how some people say chocolate is better than sex. A feeling only sugar can give.
'I knew you were trouble when (I saw you). Shame on me now. You took (my taste buds) to places (they'd) never been. Now I'm lying on the cold hard ground'. Shame on me. I have to live with the consequences of those tasty, fatty, sugary food.
'No apologies, he'll (the companies) never see you cry
Pretend he (they) doesn't know that he's (they're) the reason why
You're drowning, you're drowning, you're drowning
Now I heard you moved on from whispers on the street
A new notch in your belt is all I'll ever be'
The companies who make junk food don't apologize. Why should they? We're the ones buying their products. They look the other way when studies state that their products are unhealthy and are contributing to the obesity epidemic. We are drowning in their ads on tv, billboards, radio, and magazines. If they lose you as a customer, they'll move onto the next poor soul who is either too weak to say no or don't know better. We are each just another "notch" on their belt because they know a sucker is born every day.
I've never deluded myself into thinking that milk chocolate, chips, cookies, etc were good choices. I just never thought about it. I don't think anyone out there can say that those things don't taste good. Sometimes I get into a mood where I just done care... until I snap out of it and fall into remorse. Eater's remorse. You can't change what has already been put into your body. The only thing you can do is not do it again and try to work off those dreadful calories.
'I don't know if you know who you are until you lose who you are.' I've lost who I was. It is time for me to find myself again. I know the lighter me is in here somewhere.
Lisa
'I think part of me knew the second that I (ate) it, this would happen.' I knew junk food would make me gain weight. This is where the little devil on my shoulder wins. "Just a little, it won't hurt".
'It was the feeling that came along with it. And the crazy thing is that I don't know if I'll ever feel that way again. ' The feeling that comes along with indulging in something decadent like caramel, cheesecake, or anything else that is sweet is unique. Kind of like how some people say chocolate is better than sex. A feeling only sugar can give.
'I knew you were trouble when (I saw you). Shame on me now. You took (my taste buds) to places (they'd) never been. Now I'm lying on the cold hard ground'. Shame on me. I have to live with the consequences of those tasty, fatty, sugary food.
'No apologies, he'll (the companies) never see you cry
Pretend he (they) doesn't know that he's (they're) the reason why
You're drowning, you're drowning, you're drowning
Now I heard you moved on from whispers on the street
A new notch in your belt is all I'll ever be'
The companies who make junk food don't apologize. Why should they? We're the ones buying their products. They look the other way when studies state that their products are unhealthy and are contributing to the obesity epidemic. We are drowning in their ads on tv, billboards, radio, and magazines. If they lose you as a customer, they'll move onto the next poor soul who is either too weak to say no or don't know better. We are each just another "notch" on their belt because they know a sucker is born every day.
I've never deluded myself into thinking that milk chocolate, chips, cookies, etc were good choices. I just never thought about it. I don't think anyone out there can say that those things don't taste good. Sometimes I get into a mood where I just done care... until I snap out of it and fall into remorse. Eater's remorse. You can't change what has already been put into your body. The only thing you can do is not do it again and try to work off those dreadful calories.
'I don't know if you know who you are until you lose who you are.' I've lost who I was. It is time for me to find myself again. I know the lighter me is in here somewhere.
Lisa
Wednesday, March 06, 2013
Temptation
We live in a world full of temptations. On every corner, you'll find a McDonald's, Tim Hortons (or other donut shop), and pizza place. It is a hostile world when you are watching what you eat. My bestest girl friend in the world described "dieting" as rehab. I have to agree. When watching what you eat and trying to make better life choices, rehab sounds about right.
Emotional eating is a trap. You feel bad, so you eat. You eat, and you feel bad. Sound familiar? That rollercoaster is one ride that is not fun. We are addicted to bad food. Trying to rehabilitate your eating habits with so much access to bad food is a very hard feat.
On any given day, I walk past a McDonald's, two donut shops, Subway, and another fast food joint. I'm not including the three convenience stores and three greasy spoon/grill establishments. That is within a 10 minute walk from my house. I make that walk a few times a week. Every time I make that walk, I think "I'll stop in. Just one won't be an issue". That is when I shake my head and yell at myself for thinking that. No, one will lead to two, etc. These establishments feed on us weak people. They are contributing to the obesity epidemic that plagues North America. People can be weak, looking for a quick and easy bite, and want the convenience. They are convenient, I'll give them that. Gotta love the "eat now, think later" mentality. Makes me think of that saying "a moment on the lips, forever on the hips". So true. It takes a lot to burn off one of those "meals" that cost you almost a full day of your caloric allotment. To think, our youth are eating this junk every day.
I guess you can say "fat sells". Don't get me wrong. I love fat. That has to be the old me. You could put out a spread of food in front of me that includes fries, salad, cake, fruit salad, and a soup. I guarantee you I'd be struggling to not have at least one fry or a few crumbs of cake.
I have to learn to love salads. I don't care for salads. Like John Pinett has said in his standup act I'm Starvin'!, 'salad is promise of the meal to come'. I've never craved salad. I've never woken up thinking "I could sure go for a big salad for supper or lunch". I didn't grow up eating salad.
I grew up thinking that corn and potatoes were vegetables. Pasta was a meal, and so was rice. What a shock when I learned that corn and potato are both starches, and pasta and rice do not make a full meal. Vegetables are supposed to fit in there. Surprise, surprise. This is not healthy.
Having developed an intolerance to lactose in the past year and a bit, it has really affected what I now eat. I no longer eat pizza with cheese, or other cheese-laden foods. Cheese has always been a big part of my diet. With few lactose-free cheese options, I've eliminated a number of food choices. I guess it was for the best. No more ricotta, lasagna, pizza, etc. I just have to think of the discomfort that accompanies those foods, and it is enough to scare me off. I think it was a sign.
Learning about food everyday is both interesting and frustrating!
Lisa
Emotional eating is a trap. You feel bad, so you eat. You eat, and you feel bad. Sound familiar? That rollercoaster is one ride that is not fun. We are addicted to bad food. Trying to rehabilitate your eating habits with so much access to bad food is a very hard feat.
On any given day, I walk past a McDonald's, two donut shops, Subway, and another fast food joint. I'm not including the three convenience stores and three greasy spoon/grill establishments. That is within a 10 minute walk from my house. I make that walk a few times a week. Every time I make that walk, I think "I'll stop in. Just one won't be an issue". That is when I shake my head and yell at myself for thinking that. No, one will lead to two, etc. These establishments feed on us weak people. They are contributing to the obesity epidemic that plagues North America. People can be weak, looking for a quick and easy bite, and want the convenience. They are convenient, I'll give them that. Gotta love the "eat now, think later" mentality. Makes me think of that saying "a moment on the lips, forever on the hips". So true. It takes a lot to burn off one of those "meals" that cost you almost a full day of your caloric allotment. To think, our youth are eating this junk every day.
I guess you can say "fat sells". Don't get me wrong. I love fat. That has to be the old me. You could put out a spread of food in front of me that includes fries, salad, cake, fruit salad, and a soup. I guarantee you I'd be struggling to not have at least one fry or a few crumbs of cake.
I have to learn to love salads. I don't care for salads. Like John Pinett has said in his standup act I'm Starvin'!, 'salad is promise of the meal to come'. I've never craved salad. I've never woken up thinking "I could sure go for a big salad for supper or lunch". I didn't grow up eating salad.
I grew up thinking that corn and potatoes were vegetables. Pasta was a meal, and so was rice. What a shock when I learned that corn and potato are both starches, and pasta and rice do not make a full meal. Vegetables are supposed to fit in there. Surprise, surprise. This is not healthy.
Having developed an intolerance to lactose in the past year and a bit, it has really affected what I now eat. I no longer eat pizza with cheese, or other cheese-laden foods. Cheese has always been a big part of my diet. With few lactose-free cheese options, I've eliminated a number of food choices. I guess it was for the best. No more ricotta, lasagna, pizza, etc. I just have to think of the discomfort that accompanies those foods, and it is enough to scare me off. I think it was a sign.
Learning about food everyday is both interesting and frustrating!
Lisa
Tuesday, March 05, 2013
Life Choices
Food. We need it to live. We eat when we're happy. We eat when we're sad. We eat as a family and for special occasions. Eating the right food can be challenging. If you're like me, you like food. Personally, I have an insatiable sweet tooth. That is problematic when diabetes and obesity run in your family. Unfortunately, when it comes to health issues, the deck is stacked against me. Being overweight doesn't help. I find it hard to say no to sugars and carbs.
I had to look at my life. It wasn't easy, but I have decided to be proactive and started eating a diabetic diet. I can't say I'm thrilled. I'm not a fan of being accountable for what I do and what I eat. So the food is being measured and weighed. I'm only allowed so much of a particular food group. Who knew that that deck-of-cards sized portion of meat was actually 2.5 oz and counts as 2.5 servings?
I'm learning about serving sizes. Let me say they are a lot smaller than I thought. I wasn't aware of how many calories are in nuts, olive oil, and seeds. Now we need to be more conscious of how much we use in our cooking. It is easy to lose track of just how much you use when roasting vegetables. Two tablespoons of peanut butter can be quite satisfying. I'm getting used to using only half a teaspoon of sugar in my smaller latte. I'll work on being able to half that, but for now, it is a start.
I am a self-diagnosed sugar addict. I love my sugar. Sometimes I need that can of Coke. Really want that milk chocolate. Crave cake or ice cream. This is going to be a big challenge. It is really hard shopping at the Bulk Barn with those tempting easter eggs, chocolate covered almonds, etc. I've been strong. I've been fighting temptation. Some days are much harder than others to get over the cravings.
I am not a fan of artificial sweeteners. They don't really agree with me. I am able to use some of that Mio water enhancer in moderation. It helps me get my water in. Sometimes water is just too boring. I know that sweeteners are not good for you. I can't stand sugar twin or sweet and low. I sometimes use Splenda in pancakes/waffles and some baking.
I know this venture will not be easy. I may stumble because I am me and I am human. I have to be strong and God help me get through Easter.
Lisa
I had to look at my life. It wasn't easy, but I have decided to be proactive and started eating a diabetic diet. I can't say I'm thrilled. I'm not a fan of being accountable for what I do and what I eat. So the food is being measured and weighed. I'm only allowed so much of a particular food group. Who knew that that deck-of-cards sized portion of meat was actually 2.5 oz and counts as 2.5 servings?
I'm learning about serving sizes. Let me say they are a lot smaller than I thought. I wasn't aware of how many calories are in nuts, olive oil, and seeds. Now we need to be more conscious of how much we use in our cooking. It is easy to lose track of just how much you use when roasting vegetables. Two tablespoons of peanut butter can be quite satisfying. I'm getting used to using only half a teaspoon of sugar in my smaller latte. I'll work on being able to half that, but for now, it is a start.
I am a self-diagnosed sugar addict. I love my sugar. Sometimes I need that can of Coke. Really want that milk chocolate. Crave cake or ice cream. This is going to be a big challenge. It is really hard shopping at the Bulk Barn with those tempting easter eggs, chocolate covered almonds, etc. I've been strong. I've been fighting temptation. Some days are much harder than others to get over the cravings.
I am not a fan of artificial sweeteners. They don't really agree with me. I am able to use some of that Mio water enhancer in moderation. It helps me get my water in. Sometimes water is just too boring. I know that sweeteners are not good for you. I can't stand sugar twin or sweet and low. I sometimes use Splenda in pancakes/waffles and some baking.
I know this venture will not be easy. I may stumble because I am me and I am human. I have to be strong and God help me get through Easter.
Lisa
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