So what I was hoping, while on vacation, is that I’d post about the challenges and triumphs of going lo-co on vacation.
Instead, my lo-co plan went on vacation.
Want to know what total food meltdown on vacation looks like? Well, it starts with having Eggs Benedict TWICE. (Apparently, I am a room service slut – thank goodness we rarely stay at wonderful places like this one in Southern California or I’d be on cholesterol meds in like 3 seconds flat).
So far on this trip, I’ve managed just 2 lo-co meal choices. For all other meals these past 8 days I’ve made choices like these totally NOT lo-co meals:
Room service eggs benedict (have to list 2x as it’s such an egregious choice).
Kitchen gadgets are big in my family. Though truth be told, I’ve gone a bit too far. Like, approaching hoarders territory. I can’t believe I’m going to admit this, but we have a ‘magic closet’ where the oh-so-many large and/or not-often used cooking tools live (like my stash of huge, medium, small and mini crock pots – yes I have 4, yes that’s embarrassing.) It’s like a clown car in there.
But by far, the most fabulous kitchen gadget I own is a panini maker. It is not jammed in the magic closet – no siree! My wonderful Cuisinart Panini Press has got pride of place,
To lower my too-high cholesterol, I’ve been focused on eating low-fat, low cholesterol foods and getting more fiber. And trying (relatively unsuccessfully) to exercise near-daily.
Apparently, that’s not enough. Apparently the fact that I’m a sugar junkie is a real cholesterol problem.
Sigh.
I learned this from Gary Taubes’ extremely well researched (and scary) article in the New York Times entitled, “Is Sugar Toxic?” In a nutshell, the premise is that sugar does far more than cause weight gain/obesity and diabetes…that sugar itself is a toxin, when eaten (at typical American levels) over time because it causes metabolic syndrome,
A month ago, I had never heard of quinoa (keen-wah). Then I tried some made by a local chef and wham, now it’s everywhere. OK, OK, I know – it’s not everywhere, really — it’s simply that now that I’m aware of it, it just feels like its everywhere.
Except that, truly, I think it is. This feels like a bona fide foodie trend. It feels like quinoa is actually becoming ubiquitous. At least in Metro NYC.
Because how’s this for funny: I made this Black Bean and Tomato Quinoa recipe for a pot-luck dinner party and someone invited at the last minute (ie,
