Category Archives: commentary

The Holy Trinity of Junk Food: Chips, Pop and Chocolate Bars…

I refer to chips, pop and chocolate bars as the holy trinity of junk food. I made up this term to help people become more aware that these three ‘foods’ feed upon each other and can cause overeating. Chips can be addictive on their own with their salty crunch in small pieces you eat by the handful. Take a sip of sweet tasting pop with a touch of acidity in between and your taste buds reset for more salt, which is satisfied by more chips. Then, you want a little sweetness, so you reach for a chocolate bar. A person could easily cycle through the chips, pop and chocolate bar several times and barely register feeling full, as you are moving from one taste sensation to another. These are foods we like to eat for the taste and texture sensation they provide. The salty crunch of the chips, the effervescence of the pop and the creamy, sweetness of the chocolate bar.

Perhaps you do or do not eat the holy trinity of junk food together. I will confess here that I love potato chips, a bubbly drink and chocolate, but I don’t tend to eat all three of  them in the holy trinity format at once. I prefer to enjoy each of these foods separately. Sometimes, I have flavoured club soda with chips. My recommendation is to have high quality, real food that satisfies all the taste and texture sensations mentioned above.

Here is my recommendation list for the holy trinity of junk food, real food options:

For Chips: Try ‘fresh’ chips  (which have a short shelf life) such as the handcut potato chips at Leah’s 621 St Clair Avenue West www.leahs.ca or the brown bag potato chips at the Whole Foods www.wholefoodsmarket.com sandwich counter. Any freshly made chip you can get your hands on is a good choice.

For Pop: Try sparkling water with added flavour. A squeeze of lemon, lime or orange works well in bubbly water. For an extra burst of flavour try Minisyrup http://www.zavida.com/minisyrup, an unsweetened, natural flavouring product on its own or in addition to the squeeze of lemon, lime or orange for a healthy calorie free soda or pop. Natural minisyrup flavours are: grape, lemon, mango, pear, orange, raspberry, strawberry kiwi. Many testers have really enjoyed a mango lime soda just for the taste. ‘It’s like pop!’ has been the response and they have been pleasantly surprised that it was calorie free with no (artificial) sweetener.

http://www.vivianlaw.ca/healthy-drink-recipe-mango-lime-soda-with-minisyrup/

Mixing a little real fruit juice with bubbly water also makes a great pop alternative. The San Pellegrino sodas are also a good choice, as they contain fruit juice and sugar. I discovered Bottlegreen soda while in the UK http://www.bottlegreendrinks.com/products/presses/sparkling-presse/

They are a delicious lower sugar soda. Their cordials mixed with bubbly water would also be a great pop alternative.

For chocolate: Try dark chocolate, which has less sugar. Stick with milk chocolate if that is what you prefer. I love Gallerie au Chocolat www.galerieauchocolat.ca, which is available at Whole Foods. Green and Blacks, Cocoa Camino are also great organic chocolate bars with interesting flavours. Lindt has a good variety of dark chocolate and is widely available.

You may find that you will be naturally inclined to eat less chips and chocolate if you have a less processed real food version. The lower sugar pop alternatives are also helpful in guiding your appetite. Please thoroughly enjoy your holy trinity of junk food in moderation, free of guilt.

 

Longevity: Where People Forget to Die…

Here is a great article on longevity that was kindly passed onto me yesterday:

http://www.nytimes.com/2012/10/28/magazine/the-island-where-people-forget-to-die.html?pagewanted=all&_r=1&

The author also wrote the Blue Zones, which is a great book that details various pockets in the world where people have great longevity by living a more traditional lifestyle.

For most urban, city dwelling people, living in the country or an island on a self sufficient garden/farm community seems foreign. However, there are many lifestyle ideas that we could apply to our daily life that could help us be happier and healthier. Some lifestyle concepts we could apply to our daily lives for more enjoyment and health include:

-physical activity, which means taking a walk, walking to places you need to go, doing a workout you enjoy

-enjoy the outdoors daily, if possible

-spend time with family and friends daily, if possible

-enjoy high quality, natural whole foods everyday

-take time to drink tea, coffee with family and friends

-drink in moderation

-sleep and nap well

-manage your activities, not time, as time is actually beyond our control

Generally, it seems to me that taking time to enjoy the present moment of your life is a way to be well. I most certainly love to make life good.

 

Working for a Meal?

This week, I came across two articles on a food trend of people working for their lunch or dinner. Working in the sense of volunteering their time to help in the labour intensive process of bringing harvest from the farm to the table.

http://www.theglobeandmail.com/life/food-and-wine/food-trends/free-labour-diners-line-up-to-volunteer-at-restaurants/article4566712/

Having volunteers help a restaurant produce food product is quite the clever ‘win-win’ situation-helping educate the consumer in the farm to table process while the restaurant receives some extra labour they could use at a time of abundance. Creating good, high quality food does require work!

I particularly like the community spirit behind working for your dinner at the Irish Heather in Vancouver:

http://ltsmenu.blogspot.ca/

I truly believe that the more we can be involved in the process of bringing food from harvest to table, the more we can understand and become aware of best practices for environmentally and economically sustainable food production.

Perhaps this could be inspiration to go apple picking at this time of year. Great outdoor activity and opportunity to work for your Canadian Thanksgiving dinner…

Culinary Intelligence

My thought on flavour per calorie yesterday was inspired by this article. Culinary Intelligence is a book that is on my reading list. Making food choices based on taste and enjoyment sounds like fun to me!

http://www.theglobeandmail.com/life/food-and-wine/food-trends/how-a-professional-eater-lost-40-pounds-while-still-eating/article4439109/

New Workout Experience: Booty Barre Class

Barre classes seem to be the new thing in fitness. The premise is a group fitness class that is based on dance/ballet conditioning exercises done at a barre. I tried a class that is being taught around the world at a fitness conference a couple weeks ago-it was Booty Barre. Catchy name, I know!

www.thebootybarre.com

The class I attended was taught by its creator, Tracey Mallett. Tracey is a highly personable and experienced instructor. Her plan is to have Booty Barre classes all over the world by providing training, programming and marketing for instructors. Her class was very enjoyable and a totally different workout experience. The postures and exercises delivered a cardio workout that was combined with muscle conditioning work that targeted small muscles we all tend to neglect.

As for the general idea that this type of workout gets your booty in shape…I’m not entirely convinced. I believe some dance and general training is needed before the majority of ladies can accomplish the barre exercises that really change your booty. However, this type of class is fun, so that in itself is enough motivation to try it and get more active!

Check out some other types of barre classes that may be available near you:

http://www.self.com/fitness/blogs/freshfitnesstips/2011/05/the-best-of-barre-classes-7-lo.html

 

 

Sleeker Food Courts

I have recently noticed that food courts in office buildings and malls are starting to become nicer environments. I saw this in malls in the US and here in downtown Toronto. They look sleeker all around, the lighting is bright to offset the underground location, and there is more variety of food on offer. My curiosity and a bit of lunchtime hunger finally got me to try Amaya Express for lunch yesterday. Amaya is a restaurant that I have really enjoyed, so I have been intrigued by the concept of their Express locations, which seem to be popping up everywhere. I had a samosa and some saag paneer. The samosa was warm, reasonably tender and slightly flaky, but was lacklustre in its seasoning in its filling of mainly potato. The accompanying sauce was too cold in temperature and too sweet in taste. The saag paneer was decent, but again lacking complexity in its spicing. I would try the ‘healthy’ combos of rice, veg and curry the next time, but I think I can only expect so much from a fast food setting.

For a great healthy food court lunch spot in downtown Toronto, check out:
http://trainerspicks.blogspot.ca/2012/04/iq-food.html

Dessert Inspiration: Miette Cookbook

I had the pleasure of going to both locations of Miette in San Francisco last November. The Ferry Building location is more of a counter and display table of goodies while the store in Hayes Valley is a special experience in charm. Hence, the subtitle of their cookbook is recipes from San Francisco’s most charming pastry shop, how true.

I had read about the gingerbread cupcake in Fodor’s, so I had it pretty much for breakfast at the Ferry Building and ordered a macaron and salted caramels for later consumption. The cupcake was visually charming and tasted even better. The macaron was good, but not my favourite, as the best ones that I have had so far are from Petite Thuet in Toronto. The salted caramel was a wonderful treat that came home with me.
I enjoyed the gingerbread cupcake so much that I had to visit their store in Hayes Valley for a second tasting. The store was beautiful with much attention to every detail. I got gingersnaps to take home, they were the best ever. Crisp, spicy and rich tasting.
Imagine my delight in discovering that there was a Miette cookbook. I read through it the past few days and what a great story from Meg Ray. The amazing treats I tasted were amazing because a lot of passion and care went into the selection of the finest ingredients and the execution of detail. Their standard of finest ingredients are organic and locally sourced as much as possible. That will be more of a challenge here in Toronto, but I am ready to try.
The book was a great inspiration, so I tried the buttermilk panna cotta recipe with some mini mousse glasses that I got last week. Yummy!!
I am all for desserts as a healthy part of enjoyment of life and food. I love them and eat them regularly. Nutritionally, they are not the best, but fun and enjoyment is a really important component to eating well and life in general.
The Miette philosophy is to make things small for presentation, balance and economics. Portion control is a great effect of this concept as well. The panna cotta recipe was so delicious and rich tasting that the mini mousse glass, which was around 5 tablespoons was very satisfying. Eating small portions of foods you love that are made with care sure is a great way to enjoy life all the time!