Is it Possible to Freeze Your Ass Off?

I am used to freezing when we’re in Vermont; however, I am unprepared for the tundra that NYC has become this week. It is so cold it hurts and while I have moments of finding this invigorating, those are fleeting. So while fleeing the flu was last week’s mission, this week it’s all about heat seeking.

Please avoid this pose should you purchase one of these hats

Hat Head Schmat Heat

I know many women (and my newly vain sons) shun hats because of static and hat head but please.  I can even make the argument that winter hats do not need to be removed at the dinner table. My favorite hats are Mischa Lampert’s. These are as warm as it gets. They’re sold at Anthropologie and online but if you need an excuse to go to Jackson Hole you'll find them at Rodeo, one of my favorite shops.

Matcha Steamer

I talked about my matcha obsession last week. For a hot chocolate riff, I like to heat nut milk and add spices and a little sweetness. On twitter someone suggested a Matcha Steamer-genius. It was like those rare moments when two of your friends like each other as much as you like them. I’m not the type of person who is ever bothered by this. One spoonful of beautiful matcha, a cup of heated homemade almond milk, whisk them together to avoid matcha being antisocial at the bottom of the mug. And at the last minute I invited cardamom and stevia. Try it, it’s good.

White Chili

I have a go-to  Rosaberry Chili recipe.  And most Wednesday nights when my boys have hockey it’s sitting on the stove when then come home. I’ve always been curious about chili variations. I made this White Bean and Chicken Chili VT this weekend. Leave it to smiley Giada to concoct a dish that could rival any traditional chili. This white chili, as the name suggests,  is tomato-free and  incorporates Swiss chard and corn. I used gluten free flour, just watch the chili powder. I increased the recipe and shouldn’t have increased the chili powder by the same factor. The adults liked it. I had the opposite error with this Moroccan Lentil Soup (spinach, cauliflower and turmeric in this one). I used low sodium broth, Pomi boxed tomatoes (very low salt) and we needed to salt it a bit once cooked. Don’t let my seasoning slip-ups turn you off, both are great recipes.

Artic Skin

Bon Appetit declared sea buckthorn the ingredient of the moment. Let’s be clear that I blogged about it first. They said it has a “sour patch kid flavor” raw. You sour patch people may be intrigued. I’m loving sea buckthorn lotion and slathering it on every family member. I’m also relying on Joanna Vargas’ Daily Serum, which was described to me as “green juice for your skin”. Sold.

Love a Good Placemat

I must be nesting/hibernating because suddenly I’m talking hats and housewares. I’m crazy about these placemats from Chilewich.

And to answer the initial question, it turns out you can “freeze your ass off” sort of.

This is a fun post but this time of year when it’s cold and dark can be difficult. If there’s someone who may be having a hard time or simply someone you haven’t heard from, reach out. Make them matcha, drop off some soup. Don’t wait until it’s too late.

It is freezing where you live? What are your favorite wintry items or recipes? Do you like hats? Can you think of anyone to reach out to this time of year?

An Apple A Day May Not Keep Bloat Away

Ladies and gentlemen, children of all ages (nope, not talking about the circus) all have unpleasant changes in their bowel movements bloating or gassiness from time to time. For some, these GI symptoms are a daily struggle. I’ve had clients who have dabbled in lactose free or gluten free with little improvement. A couple of years ago, I learned of the Low FODMAP diet. FODMAP stands for Fermentable Oligo-, Di- and Mono-saccharides, and Polyols. God bless the acronym.

The science: high FODMAP foods are poorly absorbed in the small intestine which leads to bacterial fermentation in the colon and then bloating, pain and gas in susceptible individuals. So what foods are these? Fruits such as apples and pears, many vegetables including onions, garlic, asparagus, wheat (because of it’s fructan content not the gluten), most artificial sweeteners and legumes.

It’s generally suggested to first eliminate all high FODMAP foods and then be sure to keep total FODMAP content in your diet low. There’s a threshold effect so a little bit may be fine but in combination…. watch out. A recent Wall Street Journal article talked about the low FODMAP concept, which originated in Australia, gaining support in the US.  The results from the studies done are impressive with figures around 75 to 80 percent of participant’s symptoms improving. I have introduced the FODMAP system to many clients but have a nutrition colleague, Gina Casagrande aka The Candid RD, who is not only a fantastic supermarket nutritionist but also a low FODMAP follower herself.  Gina’s blog has been one of my favorites since I started this one.

Who should try the FODMAP system? 

I think anyone who feels like they are constantly bloated, gassy, or who has chronic constipation and diarrhea (on and off). However, I wouldn't suggest anyone doing it without a dietitian to guide them, as it's easy to fall short in certain nutrients if you aren't careful (so many vegetables and fruits aren't allowed!).

How long until you felt it was "working"? 

Honestly, within a couple days.  Prior to starting the diet, I was eating garlic and apples every single day. These are two foods that give me my worst symptoms, so when I took them out of my diet I felt amazing (as in, I didn't have gas and bloating).

I'll admit I hadn't heard of FODMAPS until the last couple of years, why do you think it’s gaining ground (WSJ article etc.)? 

Because it works.  More and more people are trying it out of desperation and realizing that it's helpful.  More research is being done too, which means more widespread knowledge and education.

Is this something you have to do 100%? Do you ever cheat? 

Oh yes, I cheat, but only if the food or drink is worth the pain. Actually I've found that certain "bad foods"  (like beans) that don't cause me a lot of problems unless I eat a lot of them.  Then there are foods (like garlic) where if I eat just one bite I have a problem.  I have been doing this diet for three years now, so I sort of know my limits.

What food(s) do you miss the most?

 I miss apples, a lot.  I miss garlic and onion too, but mainly because it's difficult to cook without those. 

What resources you'd suggest?

 I encourage anyone to get in contact with me if they have questions. Also the booklet from the Monash University in Australia (where most of the research has been done) has been a lifesaver for me.


Thanks Gina, this is not an easy protocol to follow because there are items in each food group to avoid. On the other hand, if it's a way to figure out triggers for pain and discomfort it's well worth it.Have you heard of FODMAPS before? Do you know anyone who has tried this approach? And because we’re “going there” what are your GI issues?

*Don’t forget, you can now subscribe to the blog (top right corner)*

:

Do cooking shows make us cook more or eat more?

I received the following question via email:

I was at the gym this past weekend and on the TV was Hungry Girl doing her cooking show.  I am a HUGE fan of the IDEA behind Hungry Girl, but once you really take a look at some of her recipes, you will find that there is a whole bunch of CRAP in them (egg beaters, fat free half and half !?!?! sugar substitutes etc.) which all made me think.....WHAT WOULD LAUREN WATCH if she were running on the treadmill right now and she wanted to watch a cooking show?

This is a great topic and I love that you are exercising while watching cooking shows.  I can’t say I do the same but have four cooking/food TV shows that I watch. I enjoy Ina Garten’s Barefoot Contessa as her recipes are the ones I go back to time and time again. They always work and work  particularly well for families and groups. You have to pick and choose though. One day Ina can be making her Lemon Chicken Breasts (one of my staple recipes) and the next day there’s two sticks of butter getting tossed into the food processor (those aren’t Foodtrainers-friendly). 

I am also a Giada fan and DVR Giada at Home. I believe the show is filmed in Malibu. If it’s not it’s another incredible beautiful California oceanside location. The photography is so appealing. I love Giada’s philosophy, learn a lot from watching her cook but don’t always feel her recipes deliver (although this tilapia was a recent keeper).  I have noticed that both my husband and sons enjoy Giada when I am watching (I’ll let you draw your own conclusions on that one).

The show that probably comes closest to my food and nutrition philosophy is Ellie Krieger’s 

Healthy Appetite. Ellie is an RD and her shows are chock full of nutrition information. Ellie is always looking for a way to add flavor without adding calories and to ensures her recipes pack a nutritional punch. I know some friends who don’t love Ellie’s show or manner and I would encourage you to try her cookbooks in that case.

My favorite food TV show isn’t necessarily healthy. I actually thought of it when I read a recent article entitled “Do Cooking Shows Make you Fat”?  The show is called The Best Thing I Ever Ate. On each episode food personalities (there is now such a thing) gush on any given topic from “foods in a bowl” to “snack foods”. This is food foreplay. It makes my mouth literally water and if you could “click to order” the food discussed I probably would. I was sick in bed watching one episode and went downstairs to Google McClure’s pickles.  I do think food and cooking shows can increase your appetite. This show definitely turns me into a “hungry girl”.

What are your favorite food TV shows? Do you cook what you see being prepared? Does it change your eating in any way? Does it make you hungry?

Congratulations to Sam (Mom at the Barre) for winning our Purely Elizabeth Giveaway.

Worlds Greatest Salad

My mother is a fantastic cook. Everything she makes is delicious and if something isn’t going well she knows just what to do to correct it. It is hard to find a measuring cup or spoon in her kitchen; she has a sort of cooking sixth sense and she rarely uses recipes. I am the exact opposite and I’m sure that means I’m not a natural cook. I love a recipe, love measuring and rarely veer off course the first couple of times I’m making something. We were at my moms house this past weekend. As usual, before we arrived my mom called to go over the menu for Saturday night. Saturday wasn’t a holiday and we weren’t having additional people over. No, it was just a regular Saturday…doesn’t everyone decide what they will cook 2 days ahead of time? I’m pretty sure they don’t. I had just seen Giada prepare what looked like a great salad on T.V. and suggested it, as part of the meal, to my mom. Shockingly she too agreed it sounded interesting. It was a Caramelized Onion and Grapefruit Salad and was featured on an episode of Giada at Home called Light and Delicious.

My mother purchased the grapefruits and the onions (we used Vidalias). I picked up the remaining ingredients. Right before we were starting to cook we realized the dishwasher was malfunctioning. We were tempted to scrap plans to cook a big meal without it but we went ahead, having all ingredients on hand, and the dishwasher ended up working. I will point out that this is not an afterthought, 5 minute salad. This salad takes a good 30 minutes, there’s chopping and cooking involved, but I think you’ll agree it’s worth it. I started off with the onions (and did find a set of measuring spoons). I wouldn’t have thought to caramelize them with balsamic vinegar but it made them sweet. I would use these onions as a side dish on their own even if I wasn’t making the whole salad.

As for the salad, you will need to section your grapefruits. I was apprehensive about this but a sharp knife really makes it easy. The hardest part was keeping my 6 year old away from the slaved-over pink grapefruit (buy an extra when you do this salad). I set aside the grapefruit and chopped the scallions, fennel and fresh thyme. Be sure not to skip any of these as they each contribute to the overall flavor. My six year old tore the romaine and whisked the dressing. I add that only because if he can do this, it’s not that difficult. We served the salad with roasted fingerling potatoes, grilled baby lamb chops (yes! red meat) and cooked carrots as the boys love Granny’s carrots. Everyone, including the kids, loved it. And guess what? My mother asked me for the recipe!

Are you a recipe follower? Do you measure every ingredient or wing it? What are your fave new recipes for Spring or ones you are planning to try?

Caramelized Onion and Grapefruit Salad
Recipe courtesy Giada De Laurentiis
Directions

• Caramelized onions:

Ingredients

3 tablespoons olive oil

• 2 onions, very thinly sliced

• 1 tablespoon balsamic vinegar

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

Dressing:

• 2 tablespoons red wine vinegar

• 2 tablespoons fresh lemon juice

• 1 teaspoon honey

• 1/4 cup extra-virgin olive oil

• Kosher salt and freshly ground black pepper

Salad:

• 2 pink grapefruits

• 1 head romaine lettuce, thinly sliced or torn into 1-inch pieces

• 1 large fennel bulb, trimmed and thinly sliced

• 1 small cucumber, peeled, seeded and thinly sliced

• 3 scallions, finely sliced

• 1 tablespoon chopped fresh thyme leaves

For the caramelized onions: In a large skillet, heat the oil over medium heat. Add the onions, balsamic vinegar, salt and pepper. Cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes.

For the dressing: In a small bowl, whisk together the red wine vinegar, lemon juice and honey. Slowly whisk in the olive oil until blended. Season with salt and pepper, to taste.

For the salad: Peel and trim the ends from each grapefruit. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. Add the lettuce, fennel, cucumber, scallions, and thyme.

Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onions on top and serve.