Weekly Food for Thought with items on how to snack smart, a recipe for Roasted Almonds, "Health Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois and more.
It's a myth that snacking in between meals is a no-no. In reality, it's a healthy habit to keep hunger at bay without sacrificing taste or nutrition, according to Cynthia Sass, registered dietitian and author of the New York Times bestselling book "S.A.S.S! Yourself Slim: Conquer Cravings, Drop Pounds and Lose Inches."
Sass recommends plant-based snacks to help slow digestion and absorption, which keeps you fuller longer and better controls blood sugar and insulin levels. To snack smart, follow these tips from Sass:
Stick to a schedule: Going long stretches without food deprives your body of the fuel it needs and slows your metabolism. Have simple snacks on hand so you don't get too hungry and become ravenous later.
Create portable options: Having portable snack options at the ready helps prevent giving in to poor food choices. Pack a zip-top plastic bag or container with a handful of wholesome snacks, such as dried fruit.
Separate the physical and emotional: We sometimes tend to mistake emotions for hunger, and our moods often determine our food choices. Keeping a food diary to record all snacks and meals, along with feelings and the signs of hunger or fullness, helps identify eating patterns.
-- Family Features
Tip of the Week: Make a summer salad
Summer salads are quick and easy, plus they taste great. It's the perfect way to enjoy fresh produce, and it requires little or no cooking. Load your salads with grapes, sunflower seeds, grapeseed oil and arugula for a huge punch of healthy fats and vitamin E.
Easy recipe: Roasted Almonds
1/2 tablespoon olive oil
1 1/2 cups blanched almonds
1 teaspoon coriander seeds, crushed
1 to 3 small dried red chili peppers
2 generous pinches of sea salt
Add olive oil and almonds to hot saute pan. Saute and toast almonds until golden brown, shaking pan regularly to color them evenly and accentuate their nutty flavor. Crumble in coriander and chili to taste, then add sea salt. Toss over and serve hot on large plate. These are perfect as a pre-dinner snack.
-- Almond Board of California
Did You Know?
Placing ready-to-eat food on a surface that held raw meat, poultry, seafood or eggs can spread bacteria and make you sick. – FoodSafety.com
A dessert with strawberries, vanilla ice, peach and chocolate ice has been named after the traditional pants that the original inhabitants of New York used to wear. What is the name of this type of pants?
Answer is at bottom of column
Wise to the Word: Deglaze
[dee-GLAYZ] After food (usually meat) has been sautéed and the food and excess fat removed from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to loosen browned bits of food on the bottom. The liquid used is most often wine or stock. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
Number to Know
372: A large Mango Pineapple Smoothie from McDonald's is 372 calories.
The Dish On …
"Healthy Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois
In their much-anticipated second book, Dr. Jeff Hertzberg and Zoë François have taken their super-fast bread method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients. The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create healthy treats such as Whole Wheat Bread.
-- St. Martin's Press
Food Quiz Answer
GateHouse News Service