"Let food be thy medicine, and let thy medicine be food." Hippocrates

"One-quarter of what you eat keeps you alive. The other three-quarter keeps your doctor alive." Hieroglyph found in an ancient Egyptian tomb

"It is a matter of common knowledge that any processing that foods undergo serves to make them more harmful than unprocessed foods." McDonald's Corporation legal statement, shown in the documentary Supersize Me.

“Control the oil and you control entire nations; control the food and you control the people.”~ Henry Kissinger

Monday, December 26, 2011

Christmas success!

I did make it through Christmas and the holiday season with NO sugar or flour. I am amazed.  Really. You have no idea what an accomplishment this is for me.  I've really been thinking about how we place so much emphasis on the food associated with holidays. And really, what for? I mean it's only one day out of the entire year. So I didn't eat "traditional" foods for Christmas. Did it change the meaning of Christmas? Oh sure we have "memories" and "feelings" tied to certain foods, but I'd rather be losing weight and be thin. What good are memories if I'm dead? I'm headed that way sooner than later if I don't lose the weight.  Sometimes I just have to be blunt with myself. Sugar-coating never got through to me.

So the Christmas menu was grilled salmon (roast for my husband), green beans, faux-tatoes (yeah you know I love that mashed cauliflower!!!), cranberry sauce, mushrooms stuffed with spinach-artichoke-parmesan and garnished with smoked salmon. All legal and all low carb. And of course for the holdiay we had Sugarland Cellars Cherry-Kee wine.  For dessert? Fresh mixed berries (strawberries, blueberries, blackberries) with real whipped cream. IT. WAS. AWESOME.

Did I miss the traditional foods and all the sweets? Nope. I can honestly say that too. I'm quite proud of myself for staying on track. I mean really....if you can make it through the holidays, the rest of the time should be a breeze!!

Thursday, December 15, 2011

Recipe: Asian Mushroom Soup

1 tsp vegetable oil
1 tbsp fresh ginger root , grated
2medium garlic cloves , minced
5 cup low sodium vegetable broth
8 oz fresh portobello mushroom , sliced
1 1/2 tbsp rice vinegar
2 tsp sesame oil
1 pinch salt (to taste)
2 tbsp fresh chopped green onion

1 In wok or medium saucepan, heat vegetable oil over medium high.
2 Add ginger and garlic. Stir fry 30 seconds.
3 Lower heat to medium. Add mushrooms. Stir fry 2 minutes.
4 Add broth. Bring to boil. Reduce heat, cover and simmer 10 minutes.
5 Add rice wine and sesame oil. Stir well. Season to taste with salt.
6 Garnish with green onions. Serve.

Nutrition Facts:
Makes 6 servings
Serving Size: 1 cup

Amount Per Serving
Calories 55
Total Carbs 5 g

Dietary Exchanges:
1/2 Fat, 1/2 Vegetable