What Are The Benefits Of Eating Cabbage?

What Are The Benefits Of Eating Cabbage? It’s tasty, versatile, low cost and has a longer shelf life than other veggies. Grab a head on your next shopping trip!

What Are The Benefits Of Eating Cabbage?
What Are The Benefits Of Eating Cabbage?

You may have noticed that I have a lot of recipes on this site that use cabbage and there’s a very good reason for that.  I love cabbage.

The flavor of raw cabbage is strong and slightly bitter, which accounts for the tendency to serve it with dressing and accompaniments that are slightly sweet.  When cabbage is cooked, it becomes much milder and tends to blend with whatever items it’s cooked with.

This brings us to its versatility.  Cabbage can be eaten cooked or raw, hot or cold.  Shred it, chop it, boil it, fry it, braise it, roast it.  Cut it into steaks and throw it on the grill.  Wrap it around some ground meat and rice to make cabbage rolls.  The possibilities are endless.  Seriously.

Then there’s the low cost. Cabbage is second only to potatoes in terms of price per edible cup.  In today’s economy, we’re all looking to stretch a dollar as far as we can and cabbage can certainly help with that!  Maybe this is why the term cabbage sometimes refers to money!

Wait…did I mention that cabbage can last up to 2 months in your refrigerator? 

What Are The Health Benefits Of Cabbage?

What Are The Health Benefits Of Eating Cabbage?
What Are The Health Benefits Of Eating Cabbage?

Cabbage is a cruciferous vegetable.  This type of vegetable has long been known for its health benefits, including cancer prevention, protection from radiation therapy, heart health as well as improving immunity and digestion.

It has powerful levels of vitamin K, magnesium, folate and beta-carotene, to just name a few.

At 17 calories and 4 carbohydrates per cooked half-cup (one cup raw), cabbage is a valuable part of a low calorie and low carb diet!

What About Fermented Cabbage?

What About Fermented Cabbage?
What About Fermented Cabbage?

Fermented cabbage, or sauerkraut as it is more commonly known, is a way to preserve cabbage by simply combining it with salt.  It then ferments at room temperature for 2-4 weeks, resulting in a salty and sour treat that will keep for up to a year in your fridge.

Not only does it taste great, but it also has good bacteria and provides probiotics, which are great for gut health and digestion.  Click here for step-by-step instructions to make your own sauerkraut right at home!

A similar method for preserving cabbage is to pickle it.  While it doesn’t last as long as sauerkraut, you can store it in the fridge for 4-6 weeks.

To make pickled cabbage shed enough cabbage to pack tightly into a quart-sized canning jar.  Mix 1 cup water, 1 cup vinegar and 1 tbsp sugar in a small saucepan.  Bring it to a boil, stirring to melt the sugar.  Pour liquid into the jar to cover the cabbage completely.  Place in the refrigerator for 24 hours before using.

Feel free to mix up this pickled recipe however you want to by adding additional veggies (I add onions) and/or using a different kind of vinegar.  You can also add more sugar if you prefer a “sweet and tart” version.  

What’s The Difference Between Red And Green Cabbage?

What’s The Difference Between Red And Green Cabbage?
What’s The Difference Between Red And Green Cabbage?

While there are lots of different kinds of cabbage, the most common types are the cannonball cabbage, better known as green cabbage and red cabbage, also known as purple cabbage.

Some people feel that the red variety is sweeter and is more tender when cooked but I find the flavor and texture (cooked or uncooked) to be virtually interchangeable.

Both red and green cabbage are good for you but red cabbage packs a more powerful nutritional profile and more overall antioxidants.

I think the biggest difference between the two is the appearance, both raw and cooked.  For example, I like the look of red cabbage in this colorful and creamy broccoli coleslaw, as it contrasts nicely with the green broccoli and brown raisins.

On the other hand, I prefer the green variety to make andouille sausage with cabbage.  The cabbage, paired with multi-colored peppers and sausage results in a visually pleasing color palette.

What Are The Best Ways To Cook Cabbage?

What Are The Best Ways To Cook Cabbage?
What Are The Best Ways To Cook Cabbage?

I’m glad you asked!  Cabbage is incredibly versatile, as I mentioned before.  I’ve found that different types of cabbage can be used interchangeably in many recipes.

When I made homemade Chinese dumplings, it called for ½ of a head each of green and Napa cabbage.  That left me with, you guessed it, ½ of a head each of green and Napa cabbage to use up after I was done.

I used the leftover Napa to make this Chinese chicken cabbage soup (no relation to the cabbage soup diet!) but I have also used regular green cabbage in the soup with good results.

I then made meatballs and cabbage using the remaining green cabbage and some meatballs I had in my freezer.  I have also replaced the bean sprouts in fried vegetable spring rolls with green cabbage because that’s what I had on hand at the time.

This Is How The Cow Eats The Cabbage

This Is How The Cow Eats The Cabbage
This Is How The Cow Eats The Cabbage

So, here it is.  All the reasons I love cabbage.  If I could write a song about it, I would.

What’s your take?  Do you like cabbage?  What’s your favorite way to eat it?  Let me know in the comments below!

 

All My Best,

Cynthia
cynthia@cynthiaeats.com

 

How Long Does It Take To Change A Habit?

We all want to be healthier. Making better food choices is a big part of that but changing the way we eat is hard. How long does it take to change a habit?

How Long Does It Take To Change A Habit?
How Long Does It Take To Change A Habit?

So you’ve started on a journey to change your ways.  You’ve decided to be healthier, eat better, ditch the take out and cook your own healthy meals at home.  It doesn’t take long to realize that it’s harder than you thought it would be.

It takes longer than you thought to research meal plans, find what you want in the grocery store, to prep and put together your meals every day.  And, unfortunately, you’re still craving your favorite frozen pizza.  It’s enough to send any (previously) sane person, screaming, to the nearest drive-thru.

Now, I know you’ve heard this before but it takes time to feel comfortable after making changes to your life, especially big ones.  But how long do we have to wait for this to get easier?  How long does it take to change a habit?

First, let’s break down some of the specific reasons we’re having problems.

How to Create a Healthy Meal Plan

Create a Healthy Meal Plan
Create a Healthy Meal Plan

Creating a meal plan seems like a chore at first, especially for those of us who are used to flying by the seat of our pants in regard to mealtime.  Who has time to find recipes, write out a menu and set up a shopping list for the next couple of weeks??  How would you even know what you’ll want to eat all those days in advance???

Ok, just calm down.  This process is completely malleable.  I’ll tell you right up front that I can’t plan my meals more than a few days ahead of time, either. But what I often do is keep an eye out for recipes online.  When I find something that I’d like to try, I print out the recipe or email it to myself.  This gives me plenty of ideas of what I’d like to try sometime in the future.  If you join the email lists at a few sites, they send the recipes to you!

If the ingredients in a recipe are shelf-stable, freezable or have a relatively long refrigerator life span, I’ll buy them on my next shopping trip so I can have them on hand when I’m ready to make it.  This is a form of meal plan because I already have the recipes and ingredients when I’m ready to cook.

Now for the shopping list.  I have a notes app on my phone (I’m sure you have one as well) so I keep a running shopping list.  If I need something or want to acquire ingredients for a particular meal, I just whip out my phone and add to the list.  When I buy something, I just remove that item from the list.

Sounds easy enough but now you have to face the grocery store.  When I first started on this journey, you can be sure that I knew where they kept the hot dogs and frozen dinners but where the heck are pine nuts?   It’s true that it will take you a little bit longer on your first few trips but you’ll get the hang of it soon enough.  Remember that it’s ok to ask for directions!

For more tips on this subject, check out this article!

Prep. Cook. Repeat.

I love to cook.  I am often at my happiest when I can spend the afternoon creating a complex meal for myself and/or other people.  I understand that not everyone loves (or even likes) to cook and that’s something I can understand on a certain level.

For me, cooking is an undertaking, a project.  I do not enjoy feeling rushed or pressured when I’m cooking and I don’t like to cook when I’m feeling tired after a long day.  And, let’s face it…I usually don’t have an entire afternoon free to make a meal.  So, in that respect, I often don’t like to cook.  But I still gotta eat so what’s a girl to do?

The first thing to do is check your local supermarket.  These businesses recognize the increasing desire of their customers to eat healthy, whole foods while having increasingly less time to spend cooking.

I’m happy to say that they’ve stepped up to the plate by offering a large selection of items that are prepared and/or ready for cooking.  This includes produce that is peeled and cut into various shapes and sizes, both in the produce department and the frozen section.

Check out the meat and frozen food aisles to find proteins that are already deboned, ground or sliced.  Other areas can supply you with sliced or grated cheese, hard-boiled eggs, chopped nuts and many other things to reduce your time in the kitchen.

Another thing I do is take advantage of the opportunities I do have to cook.  Most dishes will last in the fridge for up to 5 days and can also be frozen in serving-sized portions for a minimum of 3 months, sometimes longer.  This means I can make extra portions and eat them throughout the week or freeze them for later.  Here are some additional thoughts on this subject!

But Wait…I Still Want Pizza

I Still Want Pizza
I Still Want Pizza

You’re eating healthy and you should feel better, right?  You should be enjoying the benefits of fresh food and craving some more of that awesome, nutritious stuff that your body needs…except you’re actually dying for a drive-thru sandwich.

You know you shouldn’t.  It’s unhealthy and it’s detrimental to what you’re trying to achieve. It doesn’t even taste that good.  And yet, here you are.  You could be in line right now, waiting for your turn to get one of those nuggets of death and berating yourself for being so weak.

Take it down a notch, ok?  It’s not your fault.

Manufacturers have discovered how to use a precise combination of sugar, salt and fat to virtually ensure our overconsumption of the foods they’re pushing. This concoction lights up the pleasure centers in the brain, creating a euphoria that compels us to want more.

It’s so powerful that it’s been compared to cocaine. Yes, you heard me right. Check out these findings put together by Yale University.

The good news?  The longer you hold out, the weaker that compulsion will be.

How Long Does It Take To Change A Habit?

How Long Does It Take To Change A Habit?
How Long Does It Take To Change A Habit?

This brings us back to the original question.  How long does it take to change a habit?

Unfortunately, there’s no easy answer to that question.  According to a study published in the European Journal of Social Psychology, it takes between 18 to 254 days and about 66 days for it to become automatic.

Why the wide margin?  Because habits are diverse and affect our lives in different ways.

When you get in your car, you most likely put on your seatbelt without even giving it a thought.  You probably don’t remember struggling to form that habit, it was just something that became a muscle memory after doing it over and over.  Why?  Because, although you know that it could potentially save your life, the seatbelt doesn’t connect with you emotionally.

How about that time you cut your finger with a knife?  I’ll bet it didn’t take you long to form the habit of keeping your fingers out of the way while you’re cutting potatoes.

Food is a different situation altogether.  Eating food gives us pleasure for many different reasons.

We need food to live and so we’re naturally drawn to it.  We also enjoy the different flavors and mouthfeels of these foods as well as the satisfaction of being full.  And nothing compares to the camaraderie of sitting down with our friends and loved ones for a good meal.  Our attitude toward food is wound tightly with tradition, emotion and physical need.

What we eat is a habit that’s much more difficult to change but it can be done.

Here’s my take on the situation.  This is a journey, not a race. You can’t change your entire diet overnight.  Maybe not in 6 months.  Maybe not even in a year.  All you can do is begin.

Ask yourself what you’re willing to change right now.  Maybe you’ll decide to make a smoothie for breakfast tomorrow.  Or trade the takeout one day this week for a super quick and easy tomato and shrimp salad.  Once you’re comfortable with that, maybe you’d like to change something else.

The Best Time Is Now

The Best Time Is Now
The Best Time Is Now

The most important thing to remember is to always be kind to yourself.  There will be hiccups and backslides.  I’ve been at this now for over 4 years and I still have a relapse from time to time. But I’m miles ahead of where I began.  That’s what matters.

So go ahead and get started.  The best time is now.

What’s the first change you plan to make?  Let me know in the comments below!

All my best,

Cynthia
cynthia@cynthiaeats.com

15 Best Ways To Cook Corn On The Cob

Corn on the cob is a classic summer food but what’s the best way to cook it? Here is my list of the 15 best ways to cook corn on the cob!

15 Best Ways To Cook Corn On The Cob
15 Best Ways To Cook Corn On The Cob

Corn on the cob is a classic summer food and close to many hearts.  I like to pick mine up at a local farmstand so I know it’s as fresh as possible.

But what’s the best way to cook it?  If you talk to 10 people, you’ll probably get 10 different answers but I’m here to tell you there’s more than one way to get it done and they all work great!  No matter where you are or what cooking facilities you have available, there’s a way to cook your corn.

Here, for your cooking pleasure, is my list of the 15 best ways to cook corn on the cob.  You’re welcome.

Perfect Boiled Sweet Corn

Perfect Boiled Sweet Corn
Perfect Boiled Sweet Corn

Put water in a large pan (enough to cover the corn).  Add 1-2 tsp sugar and put it on the stovetop on high heat.

Remove husk and silk from the ears of corn.  Trim or cut in half if needed to fit into the pan.

When the water comes to a boil, add corn on the cob.  Cover and boil for 2 minutes.  Turn off heat and let rest for 8-10 minutes, depending on taste.  Remove with tongs and serve immediately.

Variation:  Add one cup of milk, 1 stick of butter, 2 tbsp honey and 2 sliced jalapenos to the water before adding corn.

Roasted Corn in the Oven

Roasted Corn in the Oven
Roasted Corn in the Oven

Easy baked corn on the cob
Preheat oven to 400℉.  Place cobs, hucks and silk intact, on the oven rack and cook for 30 minutes.  Remove from the oven with tongs and allow to rest for 10 minutes.  Peel off husk and silk to serve.

Garlic butter corn on the cob
For each cob:
1 tbsp butter, room temperature
¼ tsp garlic minced
Pinch of salt and pepper

Preheat oven to 350℉.  In a small bowl, mix butter, garlic, salt and pepper.  Remove husks and silk from corn.  Spread butter mixture over kernels, wrap individually in aluminum foil and bake for 40 minutes, turning halfway through cooking.  Remove from the oven.  If desired, expose the top of the corn and broil on high for 3-4 minutes or until browned.

Variations:

  • Add ¼ tsp ground cumin, ¼ tsp cayenne pepper. ¼ tsp cilantro and ¼ tsp lime juice to butter mixture.
  •  Add ¼ tsp brown sugar and ¼ tsp smoked paprika to the butter mixture
  • Add ¾ tsp hot sauce and 1 tsp feta cheese

Roasting Corn on the Grill

Roasting Corn on the Grill
Roasting Corn on the Grill

Easy grilled corn on the cob

Heat the grill to high.  Trim exposed silk from the end of the corn and place directly on the grill.  Cook for 20 minutes, turning frequently.  Remove from the grill with tongs and allow to rest for 10 minutes.  Peel off husk and silk to serve.

Garlic butter corn on the cob
For each cob:
1 tbsp butter, room temperature
¼ tsp garlic minced
Pinch of salt and pepper

Heat the grill to high.  In a small bowl, mix butter, garlic, salt and pepper.  Remove husks and silk from corn.  Spread butter mixture over kernels, wrap individually in aluminum foil and grill for 30 minutes, turning frequently.  Remove from the grill and serve.

Variations:

  • Add ¼ tsp ground cumin, ¼ tsp cayenne pepper. ¼ tsp cilantro and ¼ tsp lime juice to butter mixture.
  • Add ¼ tsp brown sugar and ¼ tsp smoked paprika to the butter mixture
  • Add ¾ tsp hot sauce and 1 tsp Cotija or feta cheese to the butter mixture

Corn on the Cob: Cool Gadgets Edition

Corn on the Cob: Cool Gadgets Edition
Corn on the Cob: Cool Gadgets Edition

In the Microwave
Place ears of unhusked corn in a single layer in the microwave.  Cook on high for 3 minutes and check to see if it’s cooked sufficiently.  Continue cooking at 1-minute intervals until done.  Remove from the microwave using tongs and allow to rest for 5 minutes.  Remove husk and silk to serve.

In the Air Fryer
Preheat air fryer to 380℉.  Remove husks and silk from corn. Coat ears with cooking spray, sprinkle it with salt and pepper and place in the air fryer, cutting in half if needed to fit.  Cook for 12-16 minutes, flipping once.

In the Instant Pot
Remove husks and silk from corn, if desired.  Trim ears to fit in the pot, if necessary.  Pour 1 cup cold water in the Instant Pot. Place a trivet in the pot, then place the ear of corn on the cob on the trivet.

With the venting knob in the venting position, close the lid, then turn the venting knob to the sealing position. Cook at high pressure for 2 minutes (3 minutes for unshucked corn), then immediately quick release. Open the lid carefully.  Serve immediately.

Just One More Thing

Street Corn
Street Corn

Just one more thing. Not a cooking method but a classic recipe that begs to be served at your summer barbecue:  Street Corn.

For one ear of corn:
Combine 2 tbsp Cotija or feta cheese, 1 tbsp mayonnaise, 1 tbsp sour cream (or Mexican crema), 1 tsp dried cilantro, ⅛ chile powder, and 1 clove garlic, minced (1 tsp).  Set aside.

Cook corn using one of the methods above.  Grilling or air fryer is recommended to achieve the classic charing that street corn is known for, although corn cooked using another method can be put under the broiler for 3-4 minutes to achieve the desired effect.

Coat hot corn with cheese mixture and serve with additional chile powder and lime wedges.

Hack:  To quickly soften cold butter, place the desired amount in a microwave-safe container.  Microwave at 30% power for 10 seconds intervals until softened.

Hack: To effortlessly remove husk and silk from cooked corn, place the ear on a flat surface.  Hold firmly, using a towel or pot holder to keep from burning your hands.  Cut off the bottom (stem end) of the corn about one row of corn in from the stem and slid off the husk and silk.

Hack: When the corn on the cob is fully cooked the yellow color of the corn is more intense. The kernels are plumper and more tender. You can test it by pricking a kernel with the tip of a sharp knife.  If it’s done, liquid will drip from the kernel.

I hope you’ve found this information to be useful and keep in mind they’ll all work whether you’re making a single cob or cooking for a crowd.

And, ok, I will ask.  What’s your favorite way to cook corn?

All my best,

Cynthia
cynthia@cynthiaeats.com

Are All Processed Foods Bad?

Are All Processed Foods Bad? The key is to educate ourselves on what foods fit into a healthy diet and which ones we should avoid. It’s easier than you think.

Are All Processed Foods Bad?
Are All Processed Foods Bad?

What is processed food?  Are all processed foods bad?  Can processed foods ever be healthy?  Where do we draw the line?  These are questions we ask ourselves every day.

Many people see processed foods as a bad thing but foods are neither good nor bad, black or white.  Like everything else in life, there are shades of gray.  And here’s the truth:  Everything we eat is processed.

The key is to educate ourselves on what processed foods we can introduce into a healthy diet and which ones we should stay away from.  It’s easier than you think.

First, let’s take a look at the different categories of processed foods.

Categories of Processed Foods

Categories of Processed Foods
Categories of Processed Foods

What we typically think of as unprocessed foods are actually “processed” in the regard that they are slightly altered from their natural state for the sake of consumer convenience and/or the purpose of preservation.  These include foods that are picked from the vine, cleaned, pasteurized, refrigerated, frozen and/or vacuum-sealed. Examples of this would be fresh or frozen whole produce, milk, fresh herbs and eggs.

Minimally processed foods have been manipulated in some way.  They have had inedible/unwanted parts removed, been pressed, dried, ground, cooked, milled and/or packaged. This category includes meat cut by a butcher, seafood, bagged salads, roasted nuts, grains, legumes, oils and whole-grain flours.

Foods can be further processed when they are modified from their original state to become something else.  This includes butter, sour cream, hummus, salt, sugar, pickled and fermented foods.

Now we move onto the next level of processed foods.  These are foods processed in a factory and come to us canned, jarred or otherwise packaged.  This is where we must begin to be vigilant.  

Highly Processed Food

Highly Processed Food
Highly Processed Food

Many highly processed foods appear to be healthy on the surface.  Let’s take these granola bars, for example.  The label shouts that it’s made with 100% WHOLE GRAINS!  No high fructose corn syrup! No artificial flavors!  No added color! 100 calories or less per serving!

But there’s a rude awakening when we look at the nutrition label.

Whole grains?  They may be whole but there certainly aren’t many of ‘em in there…1 gram (or less, depending on the flavor) of fiber per serving

No high fructose corn syrup?  That’s true, but each bar is chock-a-block full of other sugars:  Cane sugar, brown sugar, invert sugar, corn syrup and corn syrup solids.  At 7 grams per serving, that’s more than 25% of the recommended daily allowance for children.  As for the high fructose corn syrup argument?  Studies show that, although it’s metabolized differently from other sweeteners, all added sugars have the same metabolic effects on the body and can lead to the same health consequences.

But, it’s low in calories, right?  Unfortunately, the nutrition label shows that there is no notable nutrition being added to your diet when you eat this bar.  It’s empty calories.  It’s adding nothing to your body except calories and sugar.  (Yes, just like a candy bar). In my opinion, this is the most overlooked aspect of these highly processed foods.

When you swap out the granola bars for this homemade fruit nut granola, you’ll be gaining 3.5 grams of fiber, 4 grams of protein and a wide variety of vitamins and minerals per serving.  And while there is honey added to the mix, it’s partially offset by the fiber and protein content and the added nutrition found in this natural sweetener.

Can You Judge A Book By Its Cover?

Can You Judge A Book By Its Cover?
Can You Judge A Book By Its Cover?

So are there any highly processed foods that we can eat?  How can we know which ones to choose?  I’m here to tell you this:  You, without a doubt, CAN judge a book by its cover.

Any food that’s considered processed must have a nutrition label, which lists ingredients as well as calories, fat, added sugars, fiber and nutritional values. It takes less than a minute to decide if any particular item should be added to your shopping cart.

Take a look at the ingredients.  Everything you see there should be something that you can find in your own kitchen. If there are any ingredients you can’t pronounce, don’t know what it is or wouldn’t be able to buy it on the grocery store shelf, put that package right back and move on.

You should also keep in mind that less is more.  Look for items with only a few simple ingredients.  Just like you would make it at home.

Now look at the nutrition section and ask yourself these questions.  How many servings are in this container?  How many servings would you eat in one sitting?  How much sodium, fat and sugar would you be ingesting in that one sitting?  Is there any protein, fiber, vitamins or minerals that would nourish your body?

For more information on understanding this information, check out this article from the FDA.

How To Make Good Choices

How To Make Good Choices
How To Make Good Choices

Shelf-stable grocery items do have a valid place in every kitchen.  Things like canned tuna, canned or dried fruits/vegetables and legumes remain edible for a long time, much longer than fresh.  They also retain the same level of nutrition for their entire shelf life.

Dry pasta, whole grain flours, granulated sugar and rolled oats are convenient to use and have a long shelf life.  Nuts, nut butter and dried meats need no preparation and can be eaten directly from the container.

Having said that, we cannot assume that all these products are created equal.  In general, most “flavored” items such as honey roasted nuts and tuna packets have added sugar and/or sodium.  So do many nut butters.

Do you know that a single serving-size container of many flavored yogurts can contain (or even exceed) your RDA of sugar?  Just as delicious (and much healthier) is unflavored yogurt with a few drops of honey, vanilla and/or fresh fruit.

I hate to be a nag but I’m going to say it again and ask you to take a few seconds to read those nutrition facts.  I guarantee you’ll be surprised at what you see from one brand to the next! 

It’s All About The Balance

It’s All About The Balance
It’s All About The Balance

You may wonder why I’m telling you this.  I’m the one who’s always preaching about cooking fresh, whole foods, thinking ahead, saving leftovers, yadda, yadda, yadda.

Right?

Because cooking from scratch is not always in the cards.  We get busy, we get tired, and our plans change. Sometimes we’re just too lazy to cook.  Sometimes we want a shortcut and that’s ok.

It’s all about the balance in life so go ahead and make things easier by picking up a few cans or boxes.  Just don’t forget to read those labels!

All my best,

Cynthia
cynthia@cynthiaeats.com

What To Cook When You Don’t Have Time To Cook

We’ve all been there. Heck, some of us are there every single day. Here are some ideas on what to cook when you don’t have time to cook.

What To Cook When You Don't Have Time To Cook
What To Cook When You Don’t Have Time To Cook

You had to work late.  You have to be somewhere early.  Your son has football practice and your daughter has soccer.  You got a flat tire on the way home.  Whatever it is, it’s left you with no time but guess what?  You still have to eat.

It’s tempting to just hit the drive-thru or order delivery but you’re trying to eat healthy, right?  There are some things you can do to eat healthy…even if you don’t have the time.  Here are a few ideas about what to cook when you don’t have time to cook.

Grab It and Go

Grab It and Go
Grab It and Go

 

Sometimes the best strategy is to have some prepared foods on hand so you can just grab it and go, especially if you know you’re going to be short on time in the coming days.

Leftovers.  Don’t toss the leftovers!  Break them down into serving-sized portions (even if it’s only one serving) and put them in the fridge or freezer for another time.

Make It Ahead of Time.  If you know you’re going to be rushed in the morning, overnight oats are a great breakfast that you can just take with you.  Breakfast cookies can be prepared in a short order of time and then stored in the refrigerator or freezer for a quick snack. Sometimes I bake this cauliflower casserole and package it into serving-size pieces for easy meals during the week.

Keep Healthy Snacks On Hand.  Nuts, dried fruit, baby carrots, fresh fruit, hard-boiled eggs, whatever tickles your fancy. 

Quick and Easy Meal Ideas

Quick and Easy Meal Ideas
Quick and Easy Meal Ideas

 

Plan Ahead.  Naan dough is easy to throw together and it keeps in your fridge (ready to bake) for up to 3 days.  Throw on some topping to make a flatbread pizza or spread on some peanut butter, granola and honey.

Dust Off Your Slow Cooker.  There’s nothing better than coming home to find that dinner is ready.  You can use a recipe like this pulled pork or do your own thing.  Throw in some meat and veggies (get the precut veggies from the produce department or use frozen to save time).  Add a little broth or some sauce, turn it on and walk away.

Make It Quick.  Things like spinach feta pitas and this pasta dish are super easy and come together super fast!  Scramble some eggs with veggies and cheese for a light meal or whip up some scallops in less than 5 minutes.

Or Don’t Cook At All

Or Don’t Cook At All
Or Don’t Cook At All

Have A Sandwich.  What’s in your fridge?  A piece of leftover chicken or pork tenderloin?  Slice it thin and throw it on some bread.  Fry an egg.  Cream cheese and olives.  Or make this veggie wrap.

Always Have Peanut Butter On Hand.  Spread it on toast or crackers, with apple slices, slathered on a banana or eat it right off the spoon!

Salad Days.  There are many different kinds of lettuce available, already torn into bite-sized pieces and bagged up in the produce department, ready to go.  Pair it with some cherry tomatoes, leftover meat or hard-boiled eggs, nuts, seeds, dried fruit and your favorite dressing.  Dinner is served!!

One-Pot Wonder

One-Pot Wonder
One-Pot Wonder

Soup To Warm The Soul. Chicken Ramon and Vegetarian Tortellini Soup both come together in less than 30 minutes.  Don’t have all the ingredients?  No worries!  Simply dump some broth in a pot and throw in what you do have!  Frozen, fresh, dehydrated or leftover veggies, pasta or rice and some protein, if desired.  Simmer it up until everything is cooked to your liking.

The Rice Cooker’s Got You Covered.  This is one of my favorite quick and easy meal hacks.  Measure the appropriate amounts of rice and water into the cooker.  Follow that with some ground meat/poultry or nuts/seeds and chopped veggies. Turn it on and dinner is already almost done.  If you want to jazz it up even more, use broth instead of water and toss in a dried Thai pepper.

You can also check out this great cookbook!

Hearty Meals, Quick Clean-up.  Thai curry is warm and comforting while bacon asparagus pasta is a real stick-to-your-ribs dish that comes together quickly. Making a stir-fry is another sure-fire dinner plan.  Simply heat a little oil in a saute pan, put any kind of protein and veggie in and cook until everything is done as you like it.  Stir in or serve it over some cooked pasta or rice.

Think Outside The Box

Think Outside The Box
Think Outside The Box

 

Many people feel hemmed in about what sorts of foods are for which meals.  I’m here to tell you to stop it.  Seriously.  Stop.

If it’s good for breakfast, it’s still good when it’s time for dinner.  This breakfast burrito is easy to make and easy to take with you.  Oatmeal is a healthy choice for any meal and clocks in at less than 15 minutes.

A healthy snack can make a fantastic light meal.  Hummus and sugar snap peas, apples with peanut butter, yogurt granola cup…you get the idea.

Dinner for breakfast?  Why not?  Last night’s baked beans will be great over toast.  That leftover pork chop and roasted carrots will be delicious in some scrambled eggs or an omelet!  Use leftover asparagus to make this delicious breakfast treat!

You Have What It Takes

You Have What It Takes
You Have What It Takes

You don’t have to use any of the suggestions I have listed above but I do hope I’ve given you some food for thought.  You have what it takes to come up with healthy meals in a snap if you open your mind to different possibilities!

What about you?  What quick fixes have you come up with for mealtime?  Please share your thoughts and ideas in the comment section below!

All My Best,

Cynthia
cynthia@cynthiaeats.com

What Happens When We Stop Eating Processed Food?

What Happens When We Stop Eating Processed Food?
What Happens When We Stop Eating Processed Food?

 

We have talked (a lot) about how processed foods are chemical-laden, addictive wonders of scientific labs all over the world. Well-paid scientists the world over have, and continue to, come up with processed foods that are highly addictive and make you want to eat them again and again.

These foods are well-known to cause weight gain and all the health issues that go with it as well as causing our bodies to react to chemical additives resulting in migraines, brain fog and even some that can lead to organ failure and serious disease.

But what happens when we stop eating processed food? Aside from avoiding the negative consequences, what positive reactions can we expect from eating whole foods?

 

Here’s To Your Health

Here's To Your Health
Here’s To Your Health

Eating more fruit can lower our risk of cancer of the upper gastrointestinal tract. Many phytochemicals found in fruits, vegetables, nuts, and legumes act as antioxidants, which protect cells from damage that can cause cancer.

The role of healthy food in avoiding, controlling and/or reversing diabetes is essential. The introduction of fiber, high quality protein and fats help to maintain a slow, steady level of glucose in our system, as opposed to the “sugar rush” that is the result of sugary, low fiber and low protein processed foods.

The fiber, high quality protein and healthy fats found in whole foods help to reduce the amount of fat and cholesterol in your body by helping you feel full faster and longer than processed foods.

An interesting study showed that people who eat an ultra processed food diet tend to gain weight.
When those same people ate unprocessed whole foods, they lost weight. Intriguingly, the weight differences on the two diets occurred even though both kinds of foods had been carefully matched from a nutritional standpoint, including calorie density, fiber, fat, sugar and salt.

 

Stronger and Stronger

Stronger and Stronger
Stronger and Stronger

A diet with adequate calcium and magnesium is necessary for strong bones and teeth. Keeping the bones healthy is vital in preventing osteoporosis and osteoarthritis later in life.

High quality protein helps to build and maintain healthy muscle mass. When these proteins are paired with fiber rich carbohydrates (for energy) and healthy fats (for more energy!), they create the building blocks for strong muscles.

Water is also important when performing the exercise that builds up your core strength and muscle mass. Yes, it replaces the fluid that’s lost when you sweat but it also replenishes electrolytes, sodium and glucose. Not only that, a couple of glasses of water before exercising will lower your perceived effort while consuming water after exercise will ward off muscle cramps, remove toxins from your body and deliver the nutrients your body has burned.

Create Beauty From Within

Create Beauty From Within
Create Beauty From Within

 

Eating a whole foods diet can help cleanse toxins from your body while increasing nutrients which are essential for healthy skin. This is because the liver, kidneys, adrenals, thyroid as well as the intestines work together to make that happen. If your liver and kidneys are overtaxed trying to filter out an over consumption of toxins, it can cause skin breakouts. If your hormones are out of whack, your thyroid can’t function properly causing the skin to be dry and flaky. If the intestines are having trouble expelling waste, it can cause the skin to become thick, blemished and oily.

Whole grains such as brown rice and oats contain B vitamins, silica and zinc which can alleviate brittle and thinning hair. These B vitamins will also help to keep your lips hydrated, relieving cracking and chapping.

Vitamins K and C can be found in dark green and leafy vegetables can boost circulation and strengthen capillary walls in the skin, improving its strength and color. Potassium, such as is found in avocado, can reduce puffiness by reducing water retention. Since avocados also contain healthy fatty acids that help keep your skin soft, it sounds like a spinach/avocado smoothie is the perfect breakfast to keep you looking your best!

Tossing back a few nuts will supply your nails with some much-needed B7, zinc, iron and protein to keep them strong!

 

Happily Ever After

Happily Ever After
Happily Ever After

Antioxidants and phytochemicals found in plant based foods reduce inflammation and repair damage to brain cells while restoring balance to our neurotransmitters. Studies show this leads to reduced episodes of depression compared to those who consume more processed foods. There is even evidence that a whole foods diet can reverse depression without the aid of medication.

The proper amount of quality sleep is also important to regulate your mood. A low fiber and higher saturated fat diet has been shown to lead to a lighter and less restorative sleep, resulting in more awake time over the course of the night. Fatty foods can also be harder to digest, making it harder to fall asleep in the first place! On the other hand, eating foods rich in melatonin and magnesium, such as almonds, can improve sleep by regulating your inner clock and reducing stress hormone cortisol,

Magnesium will also help to reduce headaches.

Viva La Vida! (And Enjoy It More!)

Viva La Vida! (And Enjoy It More!)
Viva La Vida! (And Enjoy It More!)

 

So here’s the bottom line: Switching to a whole foods diet will help you lose weight faster, age slower, get fewer headaches and have better hair, skin and brain function. It will also lead to a better night’s sleep!

Think it’s hard to give up the junk? Maybe at first. That’s because many processed foods are made with “perfect” amounts of added sugar, salt, fat, and other chemicals designed to make us want more. Shockingly, studies have shown that this combination addicts us in a similar way as drugs.

But many people will testify that once they get away from processed foods, they no longer have any desire to eat them. It doesn’t mean you’ll never slip again…it just means that each time you do, you’ll enjoy it less and less, much like an ex-smoker becomes intolerant to the sight and smell of cigarettes over the course of time.

So go ahead. Climb on the bandwagon and begin to live your best life. You can do it!

All my best

Cynthia
cynthia@cynthiaeats.com

 

6 Foods That Were The Spawn Of Satan…Until They Weren’t

Remember when nuts were unhealthy? Or when cranberries caused cancer? Here’s my take on 6 Foods That Were The Spawn Of Satan…Until They Weren’t

 

6 Foods That Were The Spawn Of Satan...Until They Weren't
6 Foods That Were The Spawn Of Satan…Until They Weren’t

Remember when nuts were unhealthy? Or when cranberries caused cancer? Here’s my take on 6 Foods That Were The Spawn Of Satan…Until They Weren’t

When was the last time you heard that a particular food was bad for you?  Maybe it was today.  Maybe it was yesterday.  Maybe you can’t open your computer or turn on your TV without hearing about the latest culinary evil that’s out to ruin your health.

Now ask yourself when was the last time you were told that a favorite nosh was certain death only to find out they were wrong?  How many times can you remember that happening?

For your entertainment, I’d like to share with you a few foods that were considered the spawn of satan…until they weren’t…

The Skinny On Fats

The Skinny On Fats
The Skinny On Fats

It seems that nothing has gotten a worse rap than fat and cholesterol.  Way back in the 1970s, the consensus began to take hold that eating fat caused fat to build up in the body and eating foods with cholesterol caused cholesterol to build up in the arteries.  This was followed by a push to eat more sugar as a way to promote weight loss and energy.

This theory was eventually (and thankfully) disproved before the following 3 foods were forced to take a permanent dirt nap.

Eggs: Canadian researchers did a study of 1,231 patients to measure the linear increase in arterial plaque for people over 40.  The study focused on which was worse: smoking (measured in pack-years) or consuming egg yolk (measured in yolk years).  It was concluded that eating one egg yolk per day was as risky as smoking 5 cigarettes

ll turns out that it’s saturated fat that’s often consumed in the whole breakfast, not the cholesterol in eggs, that raises “bad” cholesterol (I’m looking at you, breakfast sausage). Eggs are a healthy source of high-quality protein, healthy fats as well as necessary vitamins and minerals.

Butter: The popularity of butter took a plummet back in the 1980s due to claims that cholesterol and saturated fat lead to coronary heart disease.  Turns out the manmade trans fats found in margarine were worse.

While manufacturers have moved away from using trans fats in margarine, butter has come surging back as the underdog of the dinner table.  The argument now rages as to whether we should be using synthetically produced margarine or butter, a natural food that (unquestionably) tastes better.  The scientific community now agrees that both can be part of a healthy diet if used sparingly.

Welcome home, butter.  I’ve missed you.

Nuts were once considered to be unhealthy due to their high-fat content.  It’s now accepted that nuts are a nutrient-dense food that lowers the risk of disease by decreasing cholesterol, insulin resistance and blood vessel dysfunction.

Stop The Ride, I Want To Get Off

Stop The Ride, I Want To Get Off
Stop The Ride, I Want To Get Off

They were good…they were bad…they were good again…occasionally all at the same time!

Cranberries were first cultivated for commercial sale in 1816 in New England.  Because of their growing season, which extends into November, these tart little berries became a favored Thanksgiving treat and enjoyed brisk sales until November 1959  when it was discovered that some cranberry samples tested positive for an herbicide that was thought to cause cancer.

Although cranberries were quickly cleared of any health hazards, sales struggled for the next several years.  This was devastating for an industry that made the vast bulk of its profit over the winter holiday season.  The answer to their prayers came in the early 1960s when Ocean Spray’s new CEO came up with a plan:  Mix cranberry juice with sugar water and sell it year-round as a “Cranberry Juice Cocktail”.  It was an instant hit and now both the juice and the cranberry itself are back in the good graces of John Q. Public.  And, while we’re on the subject, check out my recipe for Fresh Whole Cranberry Sauce!

Bananas have a rollercoaster history worthy of a soap opera.  They may have been cultivated as early as 1000 B.C. and became a popular treat shipped to different parts of the world beginning in the 7th century.  By the 1700s, boats were reluctant to ship bananas due to superstitions that they caused the boats to sink and jinxed fish hauls.

Somewhere towards the end of World War One, United Fruit (who imported bananas) began to tote the delightful yellow fruit as a cure for childhood celiac disease while, at virtually the same time, others referred to them as “a cause of indigestion and a treacherous dietary component”.  Researchers immediately came to the banana’s defense, calling them “a wholesome, palatable and nutritious article of food”.

This debate continues today with claims that bananas rot your teeth, lower your blood pressure and cause migraines.  They aggravate constipation…unless they don’t.  And don’t even get me started on how the fiber in them helps you lose weight unless the sugar makes you gain.

Is your head spinning yet?

Remember That One Time You Had To Give Up Coffee?

Remember That One Time You Had To Give Up Coffee?
Remember That One Time You Had To Give Up Coffee?

For years, doctors warned that drinking coffee led to a plethora of health risks:  It could increase the risk of heart disease, stunt growth, cause stomach ulcers and heartburn, among other things.  The problem?  They didn’t factor in other risks like smoking, alcohol consumption, height, weight, diet, gender, ethnicity and blood pressure.  A new study, done in 2019, did not endorse drinking coffee but it did debunk the previous studies.

Other recent studies show that coffee lowers the risk of developing diabetes and liver damage while boosting our concentration and memory.  It may even ward off the mental decline caused by dementia.

The bad news?  Caffeine is still addictive and withdrawal symptoms may cause headaches.  It can interrupt sleep patterns and momentarily raise blood pressure.  Considering my two-cups-a-day habit, I say it’s worth the trade-off!

 Maybe The Problem With Food Is Food Itself

Maybe The Problem With Food Is Food Itself
Maybe The Problem With Food Is Food Itself

Nutraceuticals and fortified foods walk a thin line between food and medicine.  Ever since we got it into our heads that certain foods are “good” for us, society has been on a mission to consume more of these foods, whether it be by eating copious amounts of a single food or taking it in pill form.

This article from 1896 gleefully predicts a future where it’s not necessary to eat food at all, instead a person would simply take a pill to fulfill their daily nutritional needs.

The author admits these pills won’t taste as good as real food but seems excited at the prospect of being able to give up dinner parties and the accompanying “symposia” that go with it.  No, you’re right…conversation is overrated.  And let’s not forget that “the pleasures of the table have ages on end been absorbing too much of the time and inclination of man and woman.” 

Thankfully, this dire prediction hasn’t come to pass yet…and let’s hope it never does!  For more of my thoughts on nutraceuticals, check out this article.

Just One Word: Ugh

Just One Word: Ugh
Just One Word: Ugh

What are we supposed to eat now?  Who are we supposed to believe?  What’s the deal?!?

How about this word:  Context.

Many studies are undertaken to prove or disprove a particular theory and are often laser-focused to the point of silliness.  At least one of those coffee studies includes people who drink up to 25 cups of coffee daily.  And one discussion of how bananas rot our teeth included a baby whose parents allowed him to suck on bananas in place of a pacifier.  Most of us don’t do either of those things so, really, do those studies even apply to us?

Here’s another word:  Variety.

The most reasonable and healthy thing to do is to eat a variety of different foods.  How many cranberries do you really need?  And eating an entire jar of almonds will only ensure you don’t have any room to consume the other nutrients that are necessary for our bodies to function.  While healthy, one cannot live on almonds alone.

Here’s my idea:  Look at all those studies with a critical eye and decide if they really apply to you.  Then go ahead and eat a variety of healthy foods to ensure that you have the right fuel mix to keep your engine running.

What’s your take on the subject?  Let me know in the comments below!

All my best,

Cynthia
cynthia@cynthiaeats.com

 

Preparing Healthier Meals

Many people face barriers in preparing healthier meals, including a lack of time and conflicting information about nutrition, and taste preferences.

Preparing Healthier Meals
Preparing Healthier Meals

Eating healthy. It’s something we all know we should do but it can seem like an impossible task. Often we feel so ingrained in our bad behavior that it’s hard to decide how to even get started.

I’m not an expert in the field and my eating habits are not perfect. I’m just a gal who’s trying to do better today than I did yesterday. I fall off the wagon just like everyone else and struggle to get on the right track again.

I have, however, picked up a few nuggets of knowledge along the way in regard to preparing healthier meals and I’d like to share a few of them with you!

Eat At Home (And Pack Your Lunch)

Eat At Home
Eat At Home

Americans love to eat out.  It’s a fact.  Studies show that we, on average, spend over 50% of our total food budget to eat food away from home 4-5 times per week.

Now, we all know the dangers associated with fast food but there are pitfalls at your local sit-down eatery as well. Restaurants are in the business of serving food that tastes good with little regard for how healthy it may be. The result is often an increased amount of fats and sugars compared to meals you would normally cook at home.

The bottom line? Those who eat more home-cooked meals are simply healthier than those who don’t.

And since you’re cooking dinner anyway, why not cook extra to pack for your lunch tomorrow?

Eat Your Fruits and Vegetables

Eat Your Fruits and Vegetables
Eat Your Fruits and Vegetables

The recommended amount of produce for adults is 1-2 cups of fruit and 1-3 cups of vegetables.  (And, no, french fries don’t count.)  This seems to be an area where many of us fall short.  More than 90% of Americans don’t eat enough produce.

While a wide variety of fruits and vegetables are the optimal solution to good health, let’s be serious. We don’t all like every vegetable. Me? Not crazy about salads. Or at least that’s how I feel about the bowl full of lettuce, tomatoes and cucumbers but I love this Mexican Avocado Salad and this Orange and Beet Salad.

Vegetables can take on a whole new flavor profile when combined with a small piece of bacon, some soy sauce, balsamic vinegar, or a few nuts. Sometimes, they can even be the base for your entire meal!

Smoothies made with whole fruits and vegetables (not juice) are a great choice, quick to prepare and easy to take along for the ride to work. This is one of my favorites but there are plenty of other options out there, both “green” or “fruity”.  Really, almost any combo of fruits and veggies works well in a smoothie so use your imagination!

So, maybe it’s not that you don’t like produce. Maybe it’s just that you don’t like the way you’ve been preparing it!

Lose The Cans And Bottles

Lose The Cans And Bottles
Lose The Cans And Bottles

Marinades, sauces, dips, soups, canned fruits and veggies…the vast majority of these pre-made items are loaded with sugar, salt, fat and all kinds of additives. And P.S.? They don’t taste nearly as good as what you can whip up in your own kitchen.

OK, OK, you’re right. I’m not going to ferment my own vinegar or soy sauce. It’s stinky and it takes months.

What I can do is make a few key items when I have the time and store them in the freezer for when I need to use them. Applesauce,  cranberry sauce, barbecue sauce and tomato sauce are just a few examples of things you can whip up in no time!

Salad dressings and dips often don’t hold up as well to freezing but it’s easy to throw together just the amount you need for the meal you’re having. Blue cheese? Yes, please! Thousand island? Honey Mustard? Making these will leave you unflustered!

And this ranch powder mix will happily sit in your cupboard for a long time until you need it.

Plan Ahead

Plan Ahead
Plan Ahead
  1. Make a meal plan. This doesn’t have to be complicated but it is important. It’s a fact that those who make a meal plan are more likely to have a healthier diet.
  2. Hit the store. Make a list of everything you’re going to need to make those meals and go shopping for everything you don’t already have.
  3. Prep, prep, prep. Prep all the food you just brought home from the store. Break the proteins down into serving-sized portions for freezing (so you don’t have to defrost 5 pounds of ground beef to make one meal) and pre-prep other items in advance (such as turning that head of broccoli into bite-sized pieces). It’s easier to prepare a meal after work if you’ve already done some of the work!
  4. Cook for the future. Since you’re cooking anyway, why not make enough for another meal? Many of my recipes, such as this pepper steak stir-fry, make 2 or 3 servings that can be used for several meals during the week. I love to cook a whole meatloaf and then freeze individual slices to use later in sandwiches. Uncooked meatballs can be frozen (make sure the ground beef hasn’t been previously frozen) and then thawed in single portions to make sweet and sour meatballs or pasta.
  5. Don’t be overzealous. This is a mistake I’ve made more than once. I mean, why not double this sausage and butternut squash skillet so it will last the whole week? Because I guarantee you’re going to be sick of eating it by day 3. Luckily, it freezes nicely so I was able to eat the rest a few weeks later.

Go Forth And Cook

Go Forth And Cook
Go Forth And Cook

The road to eating healthier meals can seem like a long and daunting journey but keep in mind that you don’t have to be good at this all at once. There will be missteps, missed exits and side trips. The important thing is to stick with it. Before you know it, you’ll be looking forward to preparing that healthy meal. I promise.

What strategies have you adopted to make things easier? Let me know in the comments below!

All my best,

Cynthia
cynthia@cynthiaeats.com

Weird Foods Of The World

Weird Foods Of The World
Weird Foods Of The World

From jellied moose nose to maggot-laced cheese, there are a lot of weird foods out there! What weird foods do they serve in your neck of the woods?

Most of these strange offerings are simply menus that have been eaten through the generations and have become commonplace (and enjoyed) in the areas where they’re consumed. I’m acquainted with people who have come to my country from around the world and visa versa (myself included). All of these people (myself included) have a tendency to miss the food from home, all the things they can’t get where they are currently planted.

I think we can all agree that traditions, including food traditions, are something we all hold dear without ever really wondering how they came into being. Why are some foods eaten in certain areas of the world but not others? Two words: Opportunity and necessity.

Many parts of the world today are fortunate to have continuous access to food that is sourced locally as well as internationally but this was not always the case.
Before there were grocery stores and worldwide transport, food was provided according to what could be grown, foraged or hunted locally. There was always the fear that this food supply could be interrupted at any time by weather, insects, political unrest, illness and many other random occurrences.

For this reason, any item that was obtained was used to its fullest extent. No part of the animal or vegetation was wasted.

And when those interruptions to the food chain did take place? You still gotta eat. Of course, anything tastes good when you’re hungry but many people found that their “food of last resort” was better than they thought it would be and continued to eat it even after the crisis had ended.

What do you say we take a look at a few of these weird hangers-on that are still enjoyed in different areas of the world?

Aftermarket Body Parts

Aftermarket Body Parts
Aftermarket Body Parts

 

 

 

 

 

 

Fish Heads and Eyeballs

Although the head and eyes of animals are eaten worldwide, fish seems to be the most popular. In many cultures, the entire fish is presented at the dinner table and the eyes of the fish are often saved for the most honored guest. The heads of animals are commonly used to make soup in a number of countries.

Jellied Moose Nose

Similar to head cheese, this dish is considered a delicacy among indigenous communities of the northwestern region of Canada and Alaska.

Shirako

Shirako translates to “white children” but is actually the sperm sacs from certain fish. These blobs look like tiny brains and are said to have a sweet, custardy taste.

Balut

Served mainly in the Philippines, Balut is a fertilized duck egg. To properly eat one of these puppies (um….duckies?), tap a hole in the top, slurp out the liquid goodness and then enjoy the crunch of the partially developed embryo that’s left.

Muktuc

Muktic is raw whale blubber with the skin still attached. This dish can be served “as is”, frozen or pickled and is popular in Greenland and Canada. Apparently, if you have enough chew power, it renders a oily, nutty flavor and is high in vitamins C and D.

I’m Gonna Eat Some Worms

I'm Gonna Eat Some Worms
I’m Gonna Eat Some Worms

Crispy Tarantulas

It’s believed that tarantulas were first eaten by Cambodians starving under the Khmer Rouge regime. These days, the fried creepy crawlers are often rolled in sugar or garlic and sold by street vendors but, unfortunately, the effects of deforestation and over-harvesting may put an end to the practice.

Ant Egg Soup

This blend of fish, fish stock, spices, ant eggs and ant embryo is popular in parts of Asia. Fans say it tastes like shrimp, while the addition of baby ants lends a sour aftertaste.

Locusts

Eating Locusts sort of makes sense. They’re crunchy and sweet-tasting, can be eaten smoked, dried or fried, sometimes mixed with meringue or caramel for dessert. Locally sourced and high in protein, locusts are also kosher. And they eat your crops. What better revenge than to beat them at their own game?


Did Someone Say Cheese?

Did Someone Say Cheese?
Did Someone Say Cheese?

Casu Marzu

This cheese from Sardinia starts out as Pecorino. Fly larvae are introduced into the cheese and burrow through the cheese after they hatch. Casu marzu is considered unsafe to eat after the maggots have died unless it’s been refrigerated.

Milbenkäse

This German specialty cheese starts out as something akin to feta but then it’s placed in a box with some rye flour and mites. The enzymes in the digestive juices excreted by the mites (Yup. Mite poop) cause the cheese to ripen. This method of cheese making, which dates back to the Middle Ages, was almost extinct by the 1970s when only one person remained who knew how the process worked. Luckily (?) he was able to pass the information on before he died.

Eat This and That

Eat Me
Eat Me

Huitlacoche (Cuitlacoche)

The word itself translates to “corn smut” or “black mushroom” and refers to a blue-black fungus that sometimes grows on organic corn. It’s a rare occurrence and is considered a delicacy in Mexico.

Airag

This Mongolian drink is mildly alcoholic and made from fermented mare or camel milk. Advocates say the taste is “quite agreeable after getting used to it” and the flavor profile “refreshes and sparkles softly on the tongue”. Very few first-time drinkers agree.

Black Pudding

This is a traditional English/Irish pudding made from the fresh blood of a slaughtered animal. Although similar to blood sausages found in other regions of the world, black pudding is distinctive for using a higher proportion of cereal (such as oatmeal) and various spices.

 

Eat! Drink! And Be Merry!

Eat! Drink! And Be Merry!
Eat! Drink! And Be Merry!

While I’m not adventurous enough to actually try any of these foods, I’m certainly not knocking them. Hey, I’m from New England, where we eat peanut butter marshmallow sandwiches (“fluffernutters”) and brown bread that comes in a can. Moxie, a local carbonated beverage for which outsiders have used the words like “burnt root beer”, “rust” and “battery acid” to describe its flavor, actually has its own yearly festival. Who am I to point fingers?

Have you tried any of these unusual foods? What strange foods are served in your local area? Let me know in the comments below!  And be sure to check out some more fun food facts here!

All my best,

Cynthia
cynthia@cynthiaeats.com

Saving Money On Food – 13 Ways To Slash Your Grocery Bill

Do you find yourself spending more than you wanted to on groceries? Here are a few tips for saving money on food – 13 ways to slash your grocery bill!

Saving Money On Food
Saving Money On Food

Here you are in the checkout line of your local grocery store. Do you watch in horror as the numbers on the display register go up and up…and up? How many times have you cringed when the cashier announced your total? Yup. Me, too.

How did this happen? You just went in for a couple of items and now you’re wondering how to adjust your monthly budget to account for this comestible catastrophe. Well, this episode may be water under the bridge but let’s look ahead and talk about saving money on food the next time you go shopping.

With some planning and critical thinking, there are ways to slash your grocery bill!

Have A Game Plan

Have a Game Plan
Have a Game Plan

First, I’ll say this: All that money you just (over)spent? Not entirely your fault. Grocery stores pay people to come up with ways to entice you to spend as much as they can entice you to spend. The store set-up, end cap displays, lighting, colors, shopping carts, the yummy smells? All part of their diabolical plan to make you spend more. There are 2 important things you can do to overcome this psychological warfare before you even leave your house!

Make a meal plan: This isn’t as hard as it seems. What are you having for dinner tonight? Why not double it and have the rest for lunch tomorrow? Two meals down. Maybe grab some oatmeal, raisins and yogurt for overnight oats or granola parfaits to take to work for breakfast this week? Now you’re down 7 meals. That’s ⅓ of your entire meal plan and it just took a minute. See how easy that was?

Make a shopping list: Now, use that meal plan to make your shopping list. I’m going to assume you’ll be shopping in the same store that you always do, so, with that in mind, set up your shopping list in the order that you’ll be walking the store. Does the entrance lead you to the produce section first? List all your produce items first, then (for example) all your meat items followed by the dairy items.

Once you hit the aisles of the store, group items together that will probably be in the same section (all the spices together, all the baking items together, etc.) This will prevent you from backtracking and being further tempted by all those sneaky displays!

Into The Fray

Into The Fray
Into The Fray

Stay In Your Own Lane: No unplanned off-ramps. No side trips down aisles “just to check it out”. Stick to the store perimeter and only enter the aisles that have items you planned to buy.

Stick to your list: Do it like it’s your job. No unauthorized purchases, no maybe-I-can-use-its, no gosh-that-looks-goods. Keep your eyes forward and only stop for the things on your list.

… Unless you don’t stick to your list: OK, so there’s that Manager’s Special on chicken. That really good special. Riddle me this: Do you eat chicken? A lot? Can you break that package down into smaller portions for storage? Do you have room in your freezer? Can afford to spend the extra money this week? If you can answer “yes” to every single question, then go ahead and pick up a package.

Stick To The Basics

Stick To The Basics
Stick To The Basics

Learn to read the shelf tags: These tags help you to discern the true value of an item compared to another by breaking down the cost per unit (such as ounce, pound or individual item). Once you know how to do this, you’ll be able to find the best value for your dollar.

Do your own prep work: Food in its most unprocessed form is always less expensive than pre-cut or prepared items. A few examples of this are:

  • Whole carrots compared to baby carrots or matchstick
  • A whole roast compared to steaks or stew meat*
  • A block of cheese compared to pre-sliced or shredded cheese

Doing your own prep work does take more time, but I find that it’s easier to just do it all when I get home from the store. Some like to set aside some time on their day off for all the prep work for the week while others prefer to just prep for the meal that they’re cooking. You can play around with different methods until you find one that works for you!

*I’m not going to discuss edible yield in regard to meats here as I find the bone-in/boneless argument is usually more of a personal choice than a cost point.

Size doesn’t matter: Bigger is not always less expensive. Use the shelf tag to determine which size is truly the best value.

Buy generic: Many lesser-known brands are a better value than the Big Guys. Make sure to read the ingredient and nutrition labels to make sure it’s as high quality as the name brand.

Put down the frozen french fries: For real. Just do it. Put back those individual packets of flavored oatmeal while you’re at it. These two items, on average, cost twice as much per unit as their unprocessed counterparts (fresh potatoes and old-fashioned rolled oats). That’s true of most convenience foods. The truth is that it doesn’t take much more time to make these items fresh.

Ban Junk Food

Ban Junk Food
Ban Junk Food

The average American spends almost 25% of their grocery budget on processed, convenience, pre-made and snack foods. Don’t believe me? Dig out your last grocery receipt and add it up. I’m positive it’s more than you think it is.

Ask yourself how much of that food was eaten mindlessly. It’s easy to prepare (if it needs any preparation at all) so it’s easy to just grab some to chow down while you’re watching TV or working on your computer. Seriously, when was the last time you wondered why there were only crumbs in the bottom of the chip bag? And did you really eat all of the microwavable pizza nuggets?

Now ask yourself if you’re really going to spend that much money on things you didn’t even enjoy eating. Surely if you had enjoyed them, you would have remembered actually eating them. Think of how much you’re going to enjoy keeping all that money right in your bank account from now on!

OK, yes, you’re gonna want cookies. These no-bake cookies come together in less than 15 minutes for about $3.50, which is less than ½ the price of buying the same amount of the same cookies pre-made.

I found some other great ideas in this post from honestfoods.com.

Go Forth And Conquer

Go Forth And Conquer
Go Forth And Conquer

Be bold. Be unafraid. Get out there and go shopping. You’ve got this.

All my best,

Cynthia
cynthia@cynthiaeats.com

 

 

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