Santa Barbara County - Wine, pastries, and new food adventures!

Part II - Trattoria Grappolo 

Italian Food. MMMM . . . I love me some Italian food. When I think of Italian food, I think of cheesy pepperoni pizza, buttery pasta, garlic bread, and 3-inch tall lasagna. When I think of Italian, however, "healthy" is not exactly the first word that comes to mind. Now, I know it's not fair to the nice Italian people, that was just the way it had to be when I started my journey all those months ago. Italian has simply not been an option for me.

So Friday night, Bo and I start asking around for suggestions and we keep hearing about a restaurant called Trattoria Grappolo. According to every person we talked to, this place was A MUST VISIT. Now I have to say that I was a little uneasy about Italian food (given the whole "not being healthy" perception I have about the fine Italians), but I figured, "heck, I'm on vacation. Let's do it!" So off we go to Trattoria Grappolo. The restaurant is outside of Solvang, in Santa Ynez (about a 10 minute drive), and is literally a little hole in the wall in a strip mall type set up. But you have to admit that if the likes of Giada De Laurentiis and Rachel Ray go to this place, it must be pretty damn good. So once we arrive to the little bistro, we notice a line is already starting to form. Luckily, we made reservations so we don't have to wait. We go in and the place is tiny. It is definitely close quarters, but I can already tell from the dishes that we see at the various tables that the food is going to be great.

We sit down and decide that we definitely want to try the calamari for our appetizer. As for my main dish, once again, my mind settles on pasta or pizza. So as I peruse the selections, I decide on the gnocchi. For those of you who don't know what gnocchi is, gnocchi are these amazing potato dumplings smothered usually in a cheesy sauce. Bo and I were first exposed to gnocchi when we went to Italy in August 2008. I hate to admit it, but even today sitting here even thinking about that gnocchi - OMG, my mouth is watering. Sorry, I digress. So ever since Italy, I gravitate to gnocchi, and while I have found some decent comparisons, it is never the same. So our lovely waiter Eric comes over to take our order. In my mind, I'm getting the gnocchi. But I pause, and ask Eric what he would recommend.

Our waiter Eric

Eric without hesitation says that they have an "excellent salmon caruoti." Instantly, I look Bo straight in the eye. I have been telling Bo for months that I want to try salmon, but that I am scared to try it and have a bad experience. I look at him and say that it must be fate. I explain to Eric that I have never tried Salmon, but happily declare, "Tonight's the night!" Eric laughed. Bo ordered the Linguine alle Vongole (Linguine with clam sauce (red or white)). And we ordered the Calamari alla Positano (Calamari stuffed with smoked mozzarella, prosciutto, garlic, parsley and sauteed with lemon and olive oil) as our appetizer.


So let me be frank. Calamari = fish = no go. The last time I remember eating calamari, it was after dissecting it in my ninth grade biology class. I know . . . probably not the best place to be trying something like calamari. So needless to say, I labored over my main entree decision and took a gamble with salmon, but I also took a gamble with calamari. And oh, how that gamble paid off. 

The calamari was DELICIOUS. I cannot emphasize the word delicious any more, but imagine me jumping up and down shouting "DELICIOUS" a million times - that is how good it was. I have not had anything that tasted so good in a VERY long time. I mean, we're talking gnocchi good. The calamari was tender, not tough and rubbery like I remember, and it had a pleasant flavor - a taste of fish but not so bad. And OMG, stuffed with the fresh mozzarella and prosciutto? It melted in my mouth. My taste buds were singing. I then experimented and piled the fresh tomatoes and spinach on top and dragged my fork through the olive oil and balsamic vinegar, and the taste became even better (I know . . . I am still wondering how that was even possible). Man, believe it or not folks, I am craving calamari. CRAVING it. Whoever thought I would ever crave a squid? So Grappolo's - I see why the foodies are in love. Now on to the main event! SALMON!

Salmon Caruoti

Now I feel like I am discriminating and making salmon the main focus of this post. I neglected to mention that it also came with artichoke hearts on top and cooked spinach on the side. It is funny, because when Eric told me that the salmon came with artichoke hearts on top, that only sweetened the deal. Coincidentally, artichokes are also on my to do list. I was going to kill two birds with one stone! In addition, I have never tried spinach cooked. I can stand spinach uncooked, but cooking it has always scared me. I am afraid that the vegetable will become slimy if cooked, or have a nasty smell or taste. Who wants some pile of limp, lifeless, slimy green stuff to eat? So this one little plate managed to help me confront three items on my scary food list. So the meal - Amazing. Everything had such amazing flavor. The salmon had a mild taste, not fishy at all. It was also moist, not dry like I imagined it would be. And the artichoke was so creamy. I have heard artichoke hearts described as the caviar of vegetables. It is a good description. Artichoke hearts have a rich texture, creamy, and a flavor that I guess I would describe as a little salty but smooth. The spinach was also surprisingly good. I am not sure, but I don't think it was just steamed, it may have had a hint of olive oil. Regardless, it was actually really great. Now I am thinking that it might be time to start branching out into cooking my vegetables. If I haven't already said it, cooking vegetables makes some nutrients in the vegetable more prevalent. I also have to say that salmon is definitely going to make its way into my protein rotation. I have moderately dry eyes, and my doctor has suggested upping my intake of Omega-3. It is always better to come by minerals and nutrients through food rather than supplements, so adding salmon to my weekly diet will help me increase my Omega-3 intake the natural way.

Bo's meal was also fabulous. I tried a few bites of it, and the clams were delicious mixed with the sauce and linguine pasta. Clams are another thing I have never tried before, but it really doesn't have any fishy flavor. I guess the lesson I learned form Garappolo's is that not all creatures of the sea taste  "fishy" and they have so much nutritious value that they need to be in my diet.

Linguine alle Vongole

Oh yeah, and what's Italian food without some tiramisu and cappuccino?? I'm sure it's no surprise, but the tiramisu was fabulous. So light and breezy - basically to die for.

Tiramisu

After such a fabulous, and (moderately) healthy meal, maybe I should start frequenting Italian restaurants more often!

Boy was that delicious!

Some fun facts about the food we ate at Trattoria Grappolo:

1. Salmon and other oily fish are the best source of omega-3 fatty acids. You can find the benefits of Omega-3s in my last post, but they aid in heart, eye, and brain health. All fish is also low in saturated fat and contains all essential amino acids. Fish are also a good source for iodine, iron and zinc. Plus, most fish are low cal!
2. Artichokes are rated as a FIVE star vegetable. They are a very good source of fiber, vitamins C and K, as well as folate, magnesium, copper and manganese. They are also a good source of iron and potassium. In addition, they contain important nutrients for liver health, and the antioxidant luteolin, which has anti-inflammatory properties that may also be helpful in relieving symptoms of allergic reactions. 
3. Calamari and other squid have many of the same benefits of other fish. However, while they are good for you, they are not as good as other seafood because they are high in cholesterol. So for those who have high cholesterol, it may be best to avoid eating calamari, prawns, etc. more than once a week.
4. I could go on and on about the nutritious benefits of spinach. Spinach is rich in antioxidants that promote eye health and can help prevent colon cancer. It is also an excellent source for beta-carotene, which can work as an antioxidant but can also be converted to Vitamin A in the body. It also is a great source of fiber, calcium, iron, potassium, and about a million other vitamins and nutrients. 

Sources:

1. 101 Healthiest Foods: A quick and easy guide to the fruits, vegetables, carbs and proteins that can save your life, Dr. Joanna McMillan Price and Judy Davie (2009).
2. The 150 Healthiest Foods on Earth, Jonny Bowden (2007). 

Santa Barbara County - Wine, pastries, and new food adventures!

So I apologize for getting my blog up and running and then abandoning it for a few days, but my husband and I took a mini vacation to Solvang, California, and let's face it - I was eating way too much to blog! Since I have so much to write about - mainly, my two BIG food adventures - I am going to break this entry up into two parts.

PART ONE - ROOT 246

While I would love to tell you all that I was true to my new life of healthy eating, I would be telling a blatant lie. For those of you who have never been to Solvang, it is a little Danish town located in the hills of Santa Barbara County. It is nestled among many wineries and boasts, among many hotels and quaint shops, about a million pastry shops. Let's just say the "Danish" pastry is alive and well in Solvang. From warm cinnamon rolls to delicious florentine cookies, from fresh baked breads of all sorts to piping hot pretzels with crock cheddar cheese for dipping, let us just say that this place is pretty much a healthy eater's nightmare. But while I ate some treats that I normally would not, I am happy to report that our little adventure to the rolling hills was not all doom and gloom. Solvang offered some EXCELLENT cuisine and provided me with the perfect opportunity to embark on some new food adventures.

Looking to eat some good food (and of course spend lots of $$$$), we learned of a restaurant called Root 246. When we asked around the hotel bar, the name was thrown out by the bartender but she seemed leery and a couple at the bar referred to the cuisine as "weird." My husband and I looked at each other, and instead of being completely turned off, we were intrigued. We went to the hotel lobby and located a magazine that had a story about Root 246. Quite the opposite of weird, Root 246 offered fine cuisine from celebrity chef Bradley Ogden. It looked delicious. So we got dressed up and made the five block stroll over to Root 246.

When I looked at the menu, I noticed that my eyes instantly glazed over anything involving fish or vegetables. By now, most of you are aware of my aversion to vegetables, but let me tell you another thing about me. I HATE fish. I can't stand the smell and hate the "fishy" taste (even though I haven't tasted fish since I was maybe 10 years old). So when you take out fish and vegetables, you are pretty much left with meat and potatoes. That's when I stopped myself and really focused on each menu item. Now, I wish I could say that I picked something "different." I didn't. But I committed to sharing my dish with my husband, in exchange for him sharing his plate with me. I mean, who the heck wants to take a chance on a meal that costs 30 bucks!?!? So I got the Guinness braised short ribs with creamy mashed potatoes and English Peas. Bo got Alaskan Halibut with Mango and Arugula. Now, I have never had halibut. I mean, I won't even go as far as eating Salmon (more on that later) - so branching out to something scary like halibut was a big move for me. And arugula?!?! What is scarier than a leafy green vegetable that even some of the healthiest people I know do not like? But more on the main entrees later. After explaining my "situation" to our waitress, she said something as she was leaving our table - something about her really looking forward to what I was going to say about "X." I couldn't hear her, nor could Bo, so I shrugged it off, and sipped on my champagne as I reclined back into the cushy booth. About 5 minutes later, our waitress came back and plopped two of these interesting concoctions in front of us - one for Bo and one for me.

Bo got a big smile on his face - instantly knowing what it was. I was still blessedly oblivious. Here I am thinking, "Wow! We get a free fruity shot! I like this Root 246." Meanwhile, Bo asks the waitress if the concoction is what he thinks it is - the waitress responds with a nod and a huge smile. I ask to be clued in, when Bo smiles and says "It's an oyster shot! I've never tried one of these!" Instantly, I am horrified. Oyster? GULP. Shot? GULP. I can't do this!!!! So I ask for every single ingredient in the thing. Amazingly, it sounds pretty good . . . but for the DAMN oyster. Now let me take a short detour in this conversation. Oysters - slimy, fishy, smelly, gross. Bo gets those chicken of the sea oysters in the can, and I LITERALLY cannot kiss him for a week because the stink of the oysters permeates his pores. Now I am supposed to drink one? And really - an oyster? Out of all the fish I could try for the first time I try fish since I was 10 - a measly oyster presents itself????

So there I am, staring at this somewhat appetizing looking shot glass. I convince myself that it can't be all that bad. Bo and I count to 3 and . . . bottom's up! We both down the oyster shot. And you know what? Whatever the heck Bradley Ogden decided to mix with the oyster shot pretty much removed any oyster taste. It actually tasted like a citrus-y juice concoction, and wasn't too bad. I can't tell you how proud of myself I was for trying probably one of the scariest foods I can imagine. Now, I can't say the next time the oyster and I cross paths that I won't face it with some trepidation, but I am much more likely to try it having had a good first experience.

Next it was on to the main courses. Bo's Alaskan Halibut was delicious. Again, it wasn't too fishy and when eaten with the mango and arugula it tasted like pure summer. I have rarely experienced food in such a way - food didn't taste just like food, it embodied something so much more. The Arugula was surprisingly good. I have heard from some people that they don't like the intense taste, but I actually enjoyed it. It tasted rich and had a sort of peppery or spicy taste to it. And here's the kicker about our meals, I liked his more than mine! I never realized how much meat and potatoes can "weigh" you down. The fish dish was much lighter and I felt good after eating it.

Alaskan Halibut w/Mango & Arugula 

My meal was also very good. Although the short ribs and mashed potatoes are things I often eat, the dish contained English peas and mushrooms. First, I have to say the English peas were interesting. They were much larger and tasted great, but the taste wasn't much different from regular peas. In case I haven't already said so, peas are a vegetable that I actually DO eat. Shocking, I know. So on the scary food scale, these things were like a -2. Mushrooms, however, are a totally different story. I do not like mushrooms. I never really understood why - maybe it was the way they looked, maybe it was my perception of what they would taste like, maybe it was the "weird" texture. On the scary food scale, mushrooms, for me, probably rank around a 9 or 10. Out of all of the various vegetables, mushrooms are a definite challenge for me. Needless to say, I ordered the dish without actually asking them to hold the mushrooms. I resolved to eat every last one of them - and I actually did! They had no flavor, and when eaten mixed with every other ingredient on the plate, I had no problem swallowing them. No gag reflex, no mock choking, no difficulty whatsoever. Bo, of course, had to do the whole "I told you so" thing, because he eats mushrooms and has been telling me for ages that they really don't have a ton of flavor.

Guinness Braised Short Ribs w/Creamy Mashed Potatoes & English Peas

Now after an amazing meal, it was time for dessert! While I would like to say I passed in an effort to not load up on the "bad" stuff, I totally did not forsake dessert and opted for the Root 246 Banana Split. But this was not any banana split - it contained fresh pineapple, bananas, and strawberries. The ice cream and marshmallow topping were minimal. This is what real dessert should be. Why does dessert have to be the mother load every time? Dessert is an after dinner sweet snack, yet so often we are offered dessert that could serve as a meal in and of itself. We can eat dessert, and we should. Every now and then we deserve a treat.

 

Root 246 Banana Split

I have to say that in addition to learning about some new foods, I learned a few other things from my experience at Root 246. First, I do not eat good food enough. I eat food, but I never experience it. Experiencing food makes it that much more likely that I will take a walk on the wild side with food. Second, trying things you've never tried before is best done at a restaurant that knows what it is doing. When you have never eaten a particular food, and you're going to try it, there is nothing worse than getting instantly turned off by a bad experience. A good restaurant means that you are that much more likely to get the scary food at its finest - a true taste test. Third, scary food should not first be eaten in isolation. I am a segregationist in that I do not mix food together. I like having a fine divide of plate in between each item of food, and that's how I eat it. But when you eat food mixed together, you dull the what-could-be-overwhelming taste of a particular food. Plus, eating food in tandem with other foods gives everything flavor - the experience of summer, for instance. I have a feeling that mixing food together will be a powerful tool to combat scary food that actually turns out to be scary.  

After eating an appetizing dinner - Can you tell how proud I am that I tried so many new things???

Some fun facts about the items in my Root 246 dinner:

1. Mushrooms are an amazing vegetable, and my little book ranks them as a FIVE star vegetable. Here's why: Mushrooms are high in fiber, and contain many minerals such as potassium, selenium, and phosphorous. Mushrooms (the shiitake variety) also contain eritadenine, which allows for better cholesterol absorption and lowers cholesterol that circulates in the blood. You have to watch out for store bought varieties (particularly white or "button" mushrooms), however, because they are farmed and can contain high levels of carcinogenics. 
2. Leafy green vegetables, including arugula, are also FIVE star vegetables. Arugula is low in calories and is a good source of vitamins A and C, folate, calcium, potassium, and magnesium. It is native to the Mediterranean region and the Romans cultivated it as an aphrodisiac. Oh la la.
3. Oysters provide an excellent source of several minerals, including iron, zinc and selenium, which many of us likely do not get enough of on a daily basis. In addition, they are also an excellent source of Vitamin B12 and Omega-3 (see more on Omega-3s below). The high nutritional value doesn't come at the sake of calorie intake either - oysters are very low cal. 
4. Fish is a very good source of protein, nutrients, and minerals. One of the biggest health benefits of fish  comes from its high Omega-3 content. Omega-3, while found in things like whole grains and vegetables, is most prevalent in fish. Omega-3 is a fatty acid that has proven health benefits including promoting healthy brain function, lowering blood pressure, decreasing heart disease, and helping arthritis. It has also been shown to help promote eye health and decrease eye dryness. Many of these health issues run in my family, so it is a shame my Omega-3 intake is so paltry. Fish is also a lean protein, meaning it doesn't have fat and is usually low in calories. It really has a lot of bang for your buck!

Sources:

1. Wikipedia - Mushrooms
2. Dr. Andrew Weil on the Health Benefits of Mushrooms
3. Wikipedia - Arugula
4. Wisegeek - What is Arugula?
5. Wikipedia - Health Benefits of Eating Oysters
6. Health Benefits of Fish - Washington State Department of Health

What?!?! Whole wheat bread is NOT good for you?

So when I started this whole "eating healthier" thing, I ditched white bread for whole wheat bread, thinking of course that I was making a healthier selection to get my bread fix. Here is something that you should probably know before we get too far into this blog thing - I LOVE BREAD. Any bread you can think of, I love it. I thought when I started cutting out unhealthy things, including bread, sweets, etc., I would have the most intense cravings for sweets. Boy was I mistaken. Did I crave pizza, ice cream, cookies, or cheeseburgers? Nope. I craved bread - sweet rolls, warm sourdough bread with cold butter on top, Oscar's breadsticks, even just some regular old toasted bread would do. And you know the most awful part about being a breadaholic? It is EVERYWHERE. I mean, geez. Every time you sit down for a meal, they're putting bread and butter in front of you. And once it's in front of me, forget about it. I sit there and stare at it until before I know it, I am slowly raising a piece to my mouth and savoring one delicious bite of carb heaven. So anyway, that is what I have to deal with on a daily basis - my bread obsession.

So I was thinking, there is no way in hell I can cut off bread. I mean, you need carbs for energy right? Bread has got to have some nutritional value, right? So that's when I made the switch to whole wheat bread. Sure it wasn't as delicious as those Oscar's breadsticks, but it was BREAD. So for months, I ate wheat bread as my bread substitute, thinking I was being oh so healthy. Then reality stepped in and slapped me in the face.

Last week I was reading one of the books I bought called "101 Healthiest Foods: A Quick and Easy Guide to the Fruits, Vegetables, Carbs and Proteins" by Dr. Joanna McMillan Price and Judy Davie. This book is great and has really opened my eyes as far as nutrition goes. It is really informative and essentially tells you the best foods to eat in the various food categories. So I started reading the carbs section when I got totally depressed. When it comes to carbs, apparently you need to look out primarily for the Glycemic Index (GI). Without getting into the nitty-gritty (you need to read the book for that), low GI foods are good for you and high GI foods are not. What determines the GI value is how the grain that makes up the bread is processed. If the bread contains the "whole" grain, it has a low GI value. If the grain is stripped down, it has a high GI value. Things like white flour and white rice are the very center of the grain - that is the part with little or no nutritional value. It is the outer parts of the grain that have the nutritional punch. This goes not only for bread, but for most carbs.

So why do we care about the GI value? Here's why. We eat food -> food is broken down into sugar -> insulin helps transport the sugar through our bloodstream to our cells to be used as fuel or stored. Now think about it, if the food you are eating has a high GI, it is creating a TON of sugar. How can our body keep up with that? The answer is easy. It can't. Our bodies have a really difficult time producing enough insulin to carry off that sugar - but that doesn't mean your body doesn't try. This leads to glucose spiking. Spiking your blood sugar level repeatedly can damage your blood vessels, make you insulin resistant (i.e. diabetes), and excess insulin in your system can put you at risk for heart disease. Now compare THAT with low GI foods. If you eat something with a low GI value, your blood sugar level remains fairly constant and your body works like a well-oiled machine. Have you ever eaten a really carb-loaded meal (the white processed kind of carbs), and felt good until all of a sudden you feel like crap, want to pass out, need food like stat? This is your body telling you that you overdosed on carbs.

So why was I depressed? Because here I was thinking that I was eating a low GI food. Okay, I didn't know about GI and all that crap back then, but the bread is brown - how can brown bread not be healthy?!? In fact, whole wheat bread has a high GI because it is not whole GRAIN bread. Whole wheat breads are usually made with white flour with some added whole wheat. Now whole wheat has a bit more fiber than white bread, but the GI level is the same. Now you want to know something that totally blew my mind? Sourdough bread (the white kind) has better nutritional value than whole wheat bread. How crazy is that? Now, don't go thinking that white sourdough is the healthiest bread you can buy. In reality, it is better, but not the best.

One of the best options is whole-grain bread, so off I went to the grocery store to find some. Now I have to admit, as usual, I was a little tepid about trying whole-grain bread. I mean, it just sounds bland tasting. And I remembered having multi-grain bread a while back, but I don't remember it tasting that great (obviously because I hadn't adopted it into my food arsenal!). Nevertheless, I found myself getting out of my comfort zone and buying a loaf of Alpine Valley Organic Multi Grain with Omega-3 bread. Now, why did I buy this particular brand when there were a ton of other options? Because my book warned me that even multi whole grain breads can be deceptive. You have to find bread that has a ton of grains, because multi-grain can still be made of white flour and not be made with "whole" grains. I know - those bread makers need to be bitch slapped. This bread I picked up had a bunch of grains on top and looked to have quite a few baked within the bread, so I figured it was a safer bet. You can also look for breads that say they have a low GI value (unfortunately, GI value is not on the nutritional label, so you can only know for sure if the maker advertises it).

So with my new loaf of REALLY healthy bread in hand, I came home and made myself a piece of toast. And you know what? This stuff is AWESOME. As a true bread aficionado, I have to say that this is some of the best bread I have ever had the pleasure of eating. It has a rich and hearty, homemade sweet taste. It was just so freaking good. I asked Bo what he thought, and he was also completely shocked at how good it was. I have had two slices with my breakfast every morning, in place of what used to be my whole wheat toast, and I have to admit that I feel fuller for longer and feel this long-lasting upbeat kind of energy that whole time. The lesson I've learned from this experience is that maybe discovering that what you're eating isn't the best for you isn't so bad. After all, if I had never started this nutritious eating kick, I never would have discovered that whole wheat bread was a total poser. I never would have even contemplated whole-grain bread, and I never would have had the knowledge to pick the right TYPE of whole-grain bread. And without all of that, I never would have experienced some of the best bread I have had in a really long time.

Score: ME: 3, FOOD: 0.

Some fun facts about "whole" grain bread:

1. According to the current dietary guidelines, you should be eating at least five servings of grains, and two to three of your daily servings should be from "whole" grains. It is likely that when the 2010 guidelines come out, that number will be upped to three servings a day of "whole" grains. You know how many the average American eats? One. More than 30 percent of Americans eat none.
2. Eating whole grains as opposed to the processed, refined grains has been shown to reduce the risk of chronic illness, including the risk for strokes, diabetes, and heart disease.
3. Whole grains are also a great tool for weight maintenance because that low GI value keeps your blood sugar level constant, which prevents glucose spikes that refined grains cause. If your blood sugar level remains constant, you are constantly getting energy over a more prolonged span of time. This means you are less likely to overeat or snack between meals.
4. Fiber - Whole grain is usually accompanied by fiber, which is always important to a healthy diet for already mentioned reasons.

Sources:

1. 101 Healthiest Foods: A Quick and Easy Guide to the Fruits, Vegetables, Carbs and Proteins by Dr. Joanna McMillan Price and Judy Davie (2008).
2. Whole Grains Council
3. Get on the Grain Train!
4. 2005 Dietary Guidelines - These are the guidelines that are currently in effect. Later this year, the USDA will release the 2010 revised guidelines.

Yogurt - of the Greek variety that is.

So I like yogurt, as I am sure most people do. Really, given my predilection for sweet things, how could I not? Now usually when I eat yogurt, it's the strawberry kind that tastes delicious - the Yoplait variety that you get at the store is typical. But the problem with yogurt is that it is usually high in calories, contains a lot of sugar, and doesn't have a lot of protein. Thus, I would eat it, but it would never fill me up. I would be hungry immediately thereafter and end up chowing down on something that would fill me up but wasn't exactly healthy (think muffin, bagel, or pastry). When I started my little journey, I pretty much took yogurt out of my arsenal because it was just too many calories with no punch.

So a few weeks back I was reading in a magazine about how yogurts can be good for you. Of course, the magazine was mostly advocating the plain variety, which is not all that enticing to me. But I ended up trying to work it into one of my meals because if you get the plain variety, it really does have a decent amount of protein for the amount of calories you're taking in. So I tried the yogurt with some berries and granola, and it was really good. I ended up eating that over the course of the week. At the end of the week it was time to go grocery shopping. I was at Costco and was ambling down the dairy aisle, when this tub of what looked like yogurt caught my eye. I looked a little closer and saw that it was Greek Yogurt. I remembered reading about Greek Yogurt in that same magazine article and vaguely remembered the article saying it was one of the best yogurts you could eat. Intrigued, I opened the freezer case and picked one of the tubs up to review the nutrition label. Instantly, I became really intrigued by this yogurt. 1 cup = 120 calories but 20 grams of protein. That's right folks, 20 grams of protein. That's about the same amount of protein you get from a piece of meat. And the kicker? Not very much sugar. NOTE: Sugar can give you an energy boost, but if you have too much of it, you can crash very hard. This is one of the problems with the type of yogurt I used to eat. Next time I challenge you to look at the sugars in a cup of yogurt. You will be astonished.

Anyway, back to my realization that I have come upon the holy grail of yogurt. Now, you may be thinking - If I read about the awesomeness of Greek Yogurt in the magazine article, why didn't I buy that instead of the plain yogurt? This is where the old me stepped in. The article described the yogurt as "thick" and like "sour cream." YUCK. I hate sour cream (well, at least I think I do - more on that in a later blog entry I'm sure). And thick yogurt doesn't really sound like something good. Yogurt should be CREAMY damn it!

Standing in the freezer aisle at Costco, I was at a crossroads. Thank God it was a weeknight because people probably would have stared at me and given me nasty looks had I been there on the weekend - you Costco shoppers know what I'm talking about. Anyway, I looked at my husband Bo, then back at the yogurt, and asked him - "Should I get it?" He was like, "I don't care, just get it if you want it!" Clearly he just wanted to get home and did not understand my dilemma, which was this: should I put it back in the freezer case because it was "scary" or get it because it was healthy. That's when I stopped - I reminded myself that I have now turned over a new leaf and am supposed to be "getting out of my comfort zone." I pointed out to myself that this was precisely the reason why I have been the way I am for so long - FEAR.

I buy the little tub of Fage 0% Greek Yogurt.

So I get home, I pop off the lid, peel back the aluminum foil top, and drive my spoon into the white abyss. Wait . . . What the heck is that?!?! After closely inspecting the top of the yogurt, I realize that there is a piece of parchment on top. Note to everyone . . . DON'T EAT THE PARCHMENT. Once I realize it's essentially a piece of paper, I am relieved. I was thinking, "I know the magazine said thick, but holy cow!" (NOTE: Greek Yogurt gets its thickness because paper is used to strain the whey out of the yogurt.) So I throw the paper away, swirl the yogurt around, and take a tiny taste. It is very thick and does have this sort of sour cream taste. I'm torn. I'm not in love with the taste as it is, but it is not that bad, and man, you just can't beat the protein. So I go online and google Greek Yogurt. Apparently, most people don't eat the stuff plain (you don't say!). Many people eat it with fresh berries and granola, honey and nuts, make it into a dip, or use it as a baking substitute. So I put some in a bowl with some fresh strawberries and this delicious pumpkin flax granola I bought at Costco, and OMG. This stuff is amazing. It tastes so sweet and is SO amazingly filling. This little concoction which took very little time to make kept me full for almost 4 hours. For those of you who care, this total meal is 309 calories, 20 grams of protein, 42 grams of carbs, and 13 grams of fat. (NOTE: I eat 3/4 cup of the yogurt, 1/2 cup granola, and 1 cup fresh strawberries.)

I now eat this dish fairly often and when it gets close to lunch time, I start craving it. I get sad when it is all gone because I want to eat more - it tastes that good. So the next time you're out at the grocery store, I encourage you to try this amazing treat. Even if you don't want granola and berries with it, there are so many things you can do to make an appetizing meal with Greek Yogurt. And if you don't like Fage (the one I've tried), there are other varieties available that you can try. See the Serious Eats link below for a list of various types available.

Score: ME: 2, FOOD: 0

Some fun facts about Greek Yogurt:

1. As I already mentioned, Greek Yogurt is very versatile. You can make it as a sweet dish (like I do), or use it in place of particular ingredients when you are cooking or baking. Many people use Greek Yogurt in place of milk, sour cream, and creme fraiche. It can also be used to make the traditional Greek dip Tzatziki by adding chopped garlic, diced cucumber, olive oil, and lemon juice.
   
2. PROTEIN - I have already mentioned how much protein is in one little cup of this delicious treat. Greek Yogurt has 20 grams of protein compared to the 13 grams of protein found in regular old American yogurt. More protein makes you fuller, which in turn makes it less likely that you will overeat or unnecessarily snack between meals.
   
3. Lactose intolerant? Not to worry. Because there are fewer carbs and less sugar in Greek Yogurt than regular yogurt, there is less lactose. I've even read that eating Greek Yogurt can help increase your tolerance for lactose over time. See #4.
   
4. Probiotics - These are a form of live bacteria, but the healthy kind. There has been research to indicate that probiotics can strengthen the immune system to combat allergies, excessive alcohol intake, stress, exposure to toxic substances, and other diseases. There is also research that indicates that probiotics can help reduce adult lactose intolerance over time.
   

Sources:

1. http://www.nu-train.com/repository/going-greek-yogurt/
2. http://www.seriouseats.com/2009/08/taste-test-greek-yogurts-fage-trader-joes-oikos-chobani-greek-gods-brown-cow.html
3. http://ezinearticles.com/?What-Exactly-is-Greek-Yoghurt?&id=1719258
4. http://findarticles.com/p/articles/mi_m0689/is_7_54/ai_n14796557/
   

HEEELLLLLOOOO Broccoli!

So I figured I would start my second entry, which is the first to really "get down to it," with a bang. BROCCOLI - Oh, how I have hated thee.

The challenge for this past week has been embracing this funny little vegetable. It looks cute enough. It's got the flare and pizazz that other vegetables (e.g. celery) lack. I mean, how could something that looks like a beautiful flower really be that bad?? (Seriously, scroll up and look again at the picture and see how beautiful those little florets are!) And frankly, out of the multitudes of vegetables out there, it is the one vegetable I vaguely remember being able to choke down when I was forced to as a kid. But see, back in the day, when I did manage to choke it down, it was covered in the awesomeness of shredded cheddar cheese - A LOT OF IT. That's how mom used to always make it, and frankly, that is how a lot of our vegetables managed to make it on to our plates - smothered in some insanely unhealthy substance (think cheese, butter, ranch dressing, etc.) that probably negated or at least diminished any nutritional value of the vegetable. Sorry mom, but you KNOW it's true!

So Broccoli, we meet again. This past Sunday, I ventured to the grocery store and bought three heads of broccoli. Why so many?? Because I don't mess around. When I say I am going to embrace broccoli, I mean that I am going to continue to eat a bit at a time until I can moderately enjoy it. Now I'm not saying that this is how it is going to be with everything I eat. I mean, it would be kinda weird if I actually LOVED every single thing I put into my mouth, and frankly, given my aforementioned handicaps, I highly doubt that would actually happen. But I figure that given my dismal track record with vegetables, I've got to REALLY try to learn to love the things I can stand, and I can stand Broccoli.

My first attempt is to try to eat it raw. Now I'm not sure how you enjoy eating broccoli. A lot of people seem to like it steamed or warm, but I figure if I can learn to like it raw, liking it cooked won't be so difficult. Plus, eating it raw is so much easier for me, since I'm all about eating food that is as convenient to prepare as humanly as possible. It doesn't get much more convenient than chopping it into sections and putting it in a bag. Not to mention, there are certain additional/different nutrients in the raw form that you don't get if you cook it (see below).

So on Monday I tried my first cup of broccoli. It was okay, if you like having to chew something about a million times to get it to go down. That was my first reaction. But then I paused, and said, okay, you got one piece down and just a few more to go . . . try again. So off I went, and before I knew it, the whole bag was gone. Now, I could sit here and say how I've come to love broccoli - that it tastes SO good. But I would be lying. But I have to tell you, I am a fan. And here's why. The taste was okay. As for the two hours that followed? All I can say is DAMN. I noticed my leg was tapping; I busted out an entire order (I write orders for a judge for a living) in that two hours. WOAH - Broccoli is a healthy, green, NON-caffeinated energy shot! Since Monday, I have had a cup of broccoli every day. And I have to admit, after eating broccoli for the last five days, it is actually starting to taste pretty darn good too.

SCORE: ME: 1, FOOD: 0

Some fun facts about broccoli

1. Broccoli is very important to eye health because it contains Vitamin A equivalents - Lutein and Zeaxanthin. Lutein is a type of antioxidant that has been linked to reducing the risk of age-related macular degeneration. These nutrients have also been shown to help prevent cataract.
2. Broccoli is also very rich in fiber - One little cup contains more than 2 grams of fiber, which is about 10 percent of the amount you need a day to . . . uh . . . keep things moving. And that one cup of broccoli is only 31 calories - for those who care about such numbers. Talk about a lot of bang for your buck.
3. Broccoli is a natural appetite suppressor. This is because fiber slows down the rate that your body absorbs sugar. Sugar = energy, so the more sugar you have in your system, the longer you can go without wanting more. This probably explains my prolonged energy surge.
   
4. If you eat it raw, broccoli can be a good source of Vitamin C. Cooking or storing the broccoli for too long destroys the Vitamin C.
5. Got high blood pressure? Broccoli -->potassium-->lower blood pressure.
6. Oh, and cancer?? Eat your heart out. Broccoli kicks the collective ass of carcinogenic compounds and studies have shown reduce the risk of many forms of cancer.

Sources:

1. http://www.micronutra.com/journal/ibs/broccoli-the-vegetable-with-fiber
2. http://en.wikipedia.org/wiki/Broccoli
3. http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2356/2
4. 101 Healthiest Foods: A Quick and Easy Guide to the Fruits, Vegetables, Carbs and Proteins by Dr. Joanna McMillan Price and Judy Davie (2008).

Leaving the Scale Behind

On January 1, 2009, I made a new year's resolution that many people make every year - lose weight. At that point, I could no longer fit into the clothes available at most stores. Shortly before the start of the new year, I had finally broken down and started shopping at the "big girl" stores. I knew my weight had gotten out of control, so it was time to make the resolution and actually stick to it. But to lose weight, I had to first figure out my starting point; for me, the key to losing weight has always been about the goal. So on January 1, 2009, I stepped on the scale. At 259.5 pounds, I stared at the scale in disgust. I knew I had gotten overweight, but was I really 259.5 pounds? I rubbed my eyes, and sure enough, the scale still displayed that awful number. I calculated my Body Mass Index (BMI), and OMG, I was considered "obese." And not just obese, I mean like off-the-charts obese. According to the index, if you have a score of 30.0 or higher, you are considered obese. I was 37.2. That's right - 37.2. I sat down on the couch and literally burst into tears. How had I done this to myself? The saddest part of that moment was that my instinct reaction to make myself feel better about being excessively obese was to run out and get myself an ice cream cone.

But I didn't. I didn't eat ice cream for several months after that day. Even as I sit here today, I cannot remember the last time I ate ice cream. Instead of eating ice cream, I went out and bought myself the "healthy" stuff. I resolved to lose 90 pounds, which would put me within the "normal" BMI.

Over the course of the next 11 months, I ate things like lean cuisines, instant oatmeal, chicken, and an occasional piece of fruit. For a beverage, I drank diet coke. I also worked out. I started out slowly - first 25 minutes on the bike all the way up to an hour on high impact machines like the treadmill. On November 4, 2009, I accomplished my goal - 90 pounds lost, 168.5 pounds, 24.2 BMI. Today, I weigh 150 pounds, 21.5 BMI.

Now don't get me wrong - I am happy I lost all that weight. I am like a new woman, and that is not an exaggeration. People seriously don't recognize me if they haven't watched my steady progression. Even people who have watched the steady progression do double takes every now and then. And I was so excited to learn that I had been crowned Member of the Month at my gym for my accomplishment. But I am very mindful of the fact that the way I lost all that weight was probably not the healthiest. My sole focus was the bottom line - CALORIES. I restricted my calories to 1200 or so, and didn't deviate much from that. My whole mentality was based on the "calories in, calories out" approach. But now I realize that calories are just a piece of a very complex puzzle, and focusing only on calories and not anything else was probably why I often felt hungry or deprived. I'm not saying I was starving myself, but I just never felt satisfied. The reason - bad food choices. Now that I am at where I want to be, I want to leave the scale and the calorie counting behind. Honestly, the process of calorie counting is tedious and plays way too much into my obsessive compulsive side.

So many people lose a lot of weight on diets but ultimately gain it back because it was just a "diet" - not a life change. For me, this is a life change. I'm not looking back. However, I need the right tools to make the right choices, to not live and die by the bottom line, and to not always feel hungry. The key to that is better nutrition.

Now I will be honest - for someone like me, this is going to be a tough challenge. I am a plain eater, and I did not grow up eating healthy. Peas and Corn are my universe of vegetables. I grew up eating white bread, fried foods, pizza, ice cream (pretty much any "unhealthy" food you can think of). I have a very restricted comfort zone - I don't like fish, I don't like vegetables, I don't like ethnic food. But I do know one thing. Those likes and dislikes have been ingrained in me since a young age, and I have not even attempted to broaden my horizons since reaching adult hood. So this blog will chronicle my journey into the unknown - the REAL healthy food.

I have spent the last 15 months battling food - this is the day I start embracing it.