Eating Better

Before  You make a face, consider that organ meats are never eaten in large quantities. Not only that, but they're also mixed in with potatoes and vegetables and other things.. Lastly, the way organ meats are prepared before cooking can make all the difference in the world. I'm not urging you to eat organ meats, but I am suggesting that you give them a try, if possible.Although I have always liked kidneys, I hadn't had them until recently at a local sichuan restaurant. That same restaurant also prepares things like tongue and tripe, pork intestines and beef tendon.They're all highly seasoned and absolutely elicious, in small quantities and only occasionally.

Growing up, in a family that had been through the Great Depression  was  an education.  An education in frugality .   Recently,  we enjoyed a wonderful rotisserie chicken from the supermarket.  It was enough  to feed  three of us, with a little left over on the bones.  We put that away, hoping to get perhaps  a few scraps left over. But after working on it with a simple fork, I was able to pull off another  4 oz of meat.  In many homes, that might have ended up in the garbage .   Look.  Pulling meat off a chicken carcass isn't much fun, and it can even be a bit messy. But 4 oz of meat is 4 oz of meat. And that's another lunch , or even more.  The same holds true for  the Thanksgiving turkey .  Many carve  the main meal's meat off the turkey  and perhaps even keep some large chunks of meat for later in the week, as leftovers. But I'd be willing to bet that most of the turk...

Busy lives = no time. Save tons of time, with soup! All you need are these: Microwave oven Broth: I use low fat, low salt, packaged broth.  Veggies: Frozen veggie mixes are fine, or cut up some cabbage, cauliflower...or leftover veggies. Protein: Perdue Short Cuts, leftover rotisserie chicken, premade/frozen turkey or pork meatballs. Carb:  Corn, grain, pasta, rice. All can be leftovers. Place items in microwave safe container, mw, until everything is done. (Depends on your  microwave instructions, power.

Would you believe, that this is about a cup of pasta? Well, it is. With another cup of diced tomato and about a cup and a half steamed broccoli. As anyone knows, one cup of cooked pasta can seem like nothing. But add two cups of vegetables, and you now have a 3 cup feast. For full disclosure, I did embellish the meal a bit, by spraying it with a little extra virgin olive oil and sprinkling on a couple of tablespoons of grated parm. And that's it! It also works with things like rice and even mac and cheese. Adding a handful of green peas and some canned mushrooms to cooked rice can volumize it, lowering the nutrient density, while providing satisfying meal volume. Adding some green peas or chopped bell pepper to mac and cheese will accomplish the same goal. And that is, to reduce calorie density. Yes, volumizing is a kind of cheat. But it's a good cheat. We are often guided toward the way we eat, by our eyes and our perception of satiety. You know what I mean. Seeing...

You read the title correctly. For years we've been told to act our age. But we also need to eat our age. And here's why... First, a word about metabolism. As we age the metabolic SCHEME doesn't change. But the EFFICIENCY of our metabolism does change. As we age, some key enzymes and substances that allow the metabolism to function efficiently decrease. Try to think of it like a car. Newer, more recent models will function more efficiently than older, less efficient models. Two cars of vastly different age will still get you where you are going, because their engines still burn gasoline, and that internal combustion causes the pistons to move, turning the crankshaft which then turns the wheels. But an older car will not get you to your destination as efficiently. It may waste gasoline or it may break down. In much the same way my 74 year old body will still take carbohydrates and turn them into energy, but it won't do so as efficiently. What does this mean? S...

Yes, you read that right. Mussels. . .tender, plump and tasting of the ocean.  They're low in calories, provide almost no carbs, and they're easy to obtain and prepare. Although the tendency for most fish and seafood is toward wild-caught, when it comes to mussels, I prefer farm-raised. This shellfish, grown on wires or ropes will have little to no sand or grit. Wild-caught always will. It's your choice. With any bivalves, I prefer to allow them to purge themselves, for about an hour, in cool water. Very simply, take the mussels and place them in a pot that holds plenty of water and cover them to the top. I recommend that the water be changed every 15 minutes for the hour, then you can go ahead and cook them. If there is any sand or grit, it is likely to be expelled by the shellfish when taking in fresh clean water. Pour off all the water from the pot, except for about a cup. Put it on high heat and allow that water to come to the boil. Place a top on the pot, a...