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February 2009 That Reminds Me
What’s cookin’?
 by Emily Schilling
Editor
I love to cook. I love to create mouthwatering aromas and flavors with herbs and spices, and mimic favorite dishes that I’ve had in restaurants. I love to cook because I love to eat. And because I love to eat, what I eat has to taste good.
One of my goals this year is to consume foods that are better for me. For several years now, I have watched my intake of fats and sodium. I must admit, I have fallen off the wagon on occasion — I am a foodie with a serious weakness for a certain fast food chain’s french fries. But generally speaking I try to make wise decisions when it comes to eating. And as I’m sure most of you can agree, that’s not easy.
Fast food restaurants are full of temptations — deep-fried chicken patties, supersized burgers topped with cheese and bacon, all kinds of crispy concoctions from the deep fryer. Mmm! The menus at family-style restaurants may offer more heart-healthy or low calorie options, but it still takes a lot of resolve to order healthful choices when that picture of a big juicy steak and loaded baked potato is printed in full-color on the menu.
Cooking and eating at home does give me ultimate control of what goes into my body. I use canola and olive oils when frying foods. I make soups from scratch, and opt for lean cuts of meat. Once a four-can-a-day cola-addict, my beverages of choice now are orange juice, unsweetened tea and water.
Two years ago, when a blood test outed my unhealthy eating habits, my doctor advised me to watch my fat intake. I took her words as a challenge and in six months, was able to lose over 10 pounds strictly by changing my diet.
As my body ages — as let’s face it, bodies just naturally do — and as I learn more about how good nutrition can impact one’s health in so many ways, I’m even more focused on eating well to feel well. I am not going to let a few pounds of french fries, as salty and succulent as they are, lead me on a greasy path to heart disease and hypertension. No food, no matter how satisfying, is worth serious health risks.
My challenge, though, will be how to make something I may not be too keen on eating tempt my picky tastebuds. We’ll see if by year’s end I’ve managed to make leafy greens and oatmeal appealing enough for me to eat them on a regular basis. If so, watch out Paula Deen — my down-home cooking may actually be tastier than yours — and better for me!
Written By: eceditor
Date Posted: 2/3/2009
Number of Views: 555
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