Food and Stuff Like That: 2015

Thursday, December 31, 2015

My Weight Is Not My Worth

In second grade, my class sold enough wrapping paper and trinkets to win a pool party at our local rec center. The evening after that announcement, I made my mom stop about a half mile from our house so I could walk home and hopefully lose enough weight to not feel so bad in my one piece. It didn’t work. I wore a t-shirt over my swimsuit, and I scouted a spot as close to the pool as possible so I could jump into and get out of the water without being seen. I was eight years old.

Credit: Azucena Morales / EyeEm

In fourth grade, one of my classmates threw away a pack of sour candy straws. I yelled across the room that it was a waste, he should have asked if anyone wanted them before tossing. My intentions were not to beg the straws away from him, simply to offer them to someone who might have wanted them. I remember his retort clearly: “Of course you’d want them. You’re fat.” My cousin, also a classmate, jumped into his face and told him to shut up. This was not the first (or the last) time my cousin would come to my rescue because of hurtful words said about my weight.

I have vivid memories of standing in line in elementary and middle school, waiting to be weighed. Mercifully, the PE instructors would let me go last so no one would be in the room to see my weight. In junior high, the instructor wasn’t so gracious. She announced my weight, a solid 50 pounds heavier than all the other girls, to everyone in the locker room. I can still feel the sting of whispers as those girls conferred with one another about this shocking number and, I assume, how happy they were to not be that heavy themselves. I also remember the sinking feeling I experienced as I realized just how heavy the shame of my weight was. I was 13 years old.

When you’ve been overweight your entire life (or at least the portion of your life you remember), feeling scared, embarrassed, ashamed, or disgusted come with the territory. At least they have for me. I’ve spent much of my life running from my weight, hiding behind jokes and jabs, trying to be one step ahead of everyone’s taunts.

The pain of those earlier experiences and others like them is so vivid I still get upset today when I recall them. I’ve felt that anxiety many times over since the walk home and the locker room shaming. It’s come when I’ve assumed a guy didn’t like me because of my size or a potential employer wouldn’t want to hire me as the face of their company. It’s happened when the stylist’s chair at my favorite salon was just a little too tight and when I had to lag behind my friends as we climbed to the top of a European cathedral. It’s pressed itself upon me as I stood in front of a mirror, examining and hating every square inch of my body, wishing for a magical potion or spell that could rid me of this fat that didn’t match the dream I had for myself. I’ve felt that anxiety as recently as today, while writing this post, fearful that the friends who read it will think my size is worthy of shame.

Credit: Tuomas Marttila

It isn’t that I’m still hurting from those experiences, though I am sure on some level I am. Instead, the anxiety is, I think, the result of wishing I could help the 8-, 10- and 13-year-old versions of me know that their self-worth is not tied up in a number on a scale or what people say about them.

What I wish I could tell those younger Kimberlys–and what I repeat to myself daily–is that the number on the scale is not who I am. That number isn’t a reflection of me as a person, and it certainly doesn’t determine my worth as a person who is worthy of love, friendship, admiration, and respect. Some days it sinks in. Some days it does not.

Instead, my weight is just a temporary fact about my life right now. That number is the result of everything I’ve done, good or bad. Lately, the number has made me feel good: I’ve lost 65 pounds in the last 20 months, 15 of those coming in the last 3 months after a long, drawn-out plateau.

Mixed in with those good days, though, are bad days–days the number creeps up despite all the hard work and effort I’m giving at the gym, all the meal planning and cooking I’m doing. Those days are hard, I won’t lie. But, as I said, those feelings and that number are just temporary facts in a much longer, much better story.

That’s the story I hope you’re reading today. Whether you’re looking to start a brand-new healthy-living plan or if you’re looking for inspiration to recommit to one you’ve found yourself sliding away from thanks to all the holiday temptations (seriously, someone get the peanut butter balls out of my house already!), I hope you know that the beauty of your story is that your weight is not your worth. Your weight does not determine who you are. Your weight does not define your days, good or bad. And when you find yourself sad or upset or frustrated, say these words to yourself, “This number is not my forever.” Then get back out there and make tomorrow better–for today you, for future you, and for the second grade version of you that doesn’t want anyone to see her in a swimsuit.

More of My Weight-Loss Journey:

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The Coolest (and Craziest) Way to Open a Champagne Bottle This New Year’s Eve

Each week this holiday season, we’re partnering with our Time Inc. sister brands Food and Wine, Health, MyRecipes, Real Simple, Southern Living, and Sunset to bring you everything you need for the holidays this year.

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Opening a champagne bottle creates the most distinctive “pop!” Then, if you’re in good company, that’s followed by a round of applause and the clinking of flutes as everyone readies their vessels for a few glugs of the precious sparkling wine.

This New Year’s, you can open the bottle as you’ve always done, by untwisting the tie and pushing on the cork until it releases. Or you can take an entirely unique–possibly lunatic–approach. You can saber a bottle of champagne. We’ll let our experienced friends at Food & Wine show you how:

Click on over to Food & Wine‘s post on how to saber a champagne bottle, gather all their important tips, and then, if you dare, try it yourself tonight. You’ll either impress your crowd and receive back pats for the next 365. Or you won’t, and you’ll have a year to work off your embarrassing lack of sabering skills. Cheers!

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Ring in the New Year with Cooking Light’s Spotify Playlist

Our collection of Champagne and sparkling wine cocktails is guaranteed to impress guests.

Welcome 2016 with “Your New Year Countdown” Spotify playlist. Start playing music at 8 p.m. and the ever-so-classic “Auld Lang Syne” will automatically flood the dance floor at midnight as fireworks light the sky. Here are all the tunes—old and new—that will have you on your feet all night long.

Tell us in the comments: What are your favorite feel-good celebration songs?

Keep Reading:

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Our 15 Favorite Dishes of 2015: Veggie Pizza with Cauliflower Crust

On Instagram, we’re counting down the days to the New Year with 15 Days of our ’15 Faves. We’re sharing the picks here, too. Our editors and staff have compiled a list of our favorite recipes from all of our magazines in 2015. From surprisingly delicious beet-flavored ice cream to dinners you’ll want to add to your weekly rotation stat, you’re sure to find something you like here.

Day 15: Veggie Pizza with Cauliflower Crust: “This was by far our most popular recipe in all of 2015. And for good reason! This cheesy veggie crust has half the carbs and double the fiber of traditional pizza dough, so you can pile on your toppings and enjoy a delicious but lighter pizza night!” – Associate Digital Editor Kimberly Holland

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Wednesday, December 30, 2015

Power Foods for Diabetics: Citrus

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Living with diabetes is no easy feat—the careful planning, constant monitoring, and dietary limits can be daunting for anyone, whether you were diagnosed yesterday or years ago. Power Foods for Diabetes is a cookbook that’s totally here to help you solve your dietary dilemmas.

The stars of the show? Twenty “power foods” recommended by the American Diabetes Association that aim to make living with the disease easier—and healthier! We’re back for round two of highlights that will fit right in with your fall and winter menus.

Spotlight on: Citrus
In addition to beans, citrus fruits are healthy, tasty add-ons for diabetic-friendly meals. They’re crazy-rich in vitamin C, but also boast other heart-healthy antioxidants that reduce inflammation in arteries and help lower cholesterol. Need potassium, too? Check. Magnesium? Check. Folate? Yep, citrus fruits have you covered.

Oranges and grapefruit* are particularly excellent team players – they pack plenty of fiber (which keeps you feeling full!) and are perfect flavor boosts for salads and other dishes.

*Grapefruit can react with some heart medications, so talk to your doctor before you go for it!

heck back soon for more highlights and recipes from Power Foods for Diabetes. (And in the meantime, pick up your copy at a bookstore near you.

Citrus doesn’t have to be sweet. Try it in Orange-Mustard Glazed Pork Chops.

More Resources for Diabetics:

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Making Lunch More Fun with the Cooking Light Diet

We’ve assembled a task force of staff from our Birmingham offices, which include sister brands Southern Living, Coastal Living, MyRecipes, and Oxmoor House, to try the Cooking Light Diet for 3 months and blog about it. Here’s what they’re saying.

I never liked lunch. To me, eating lunch is like being stuck on Boring Island between the glory of a sweet breakfast and dinner’s savory redemption.

Just sitting over here, on the lookout for dinner. Photo: CBS Photo Archive/Getty Images

It’s difficult enough to get excited about usually rushed and painfully monotonous meals. But it’s even more challenging to eat clean when all I want in a mid-day pick-me-up involves some version of chocolate.

Chocolate: What every diet (except this one) is missing.

The Cooking Light Diet is helping me through my lunchtime slump. I find that the Diet is all about pre-planning, a key step in maintaining any healthy lifestyle. It also gives lots of great options that keep me away from mindless snacking or out of a test kitchen-induced sugar coma. Here are some tips and tricks that help me to escape the lunchtime blues:

1. Get a GREAT lunchbox. My coworkers would tell you that I have borderline-unhealthy obsession with my lunchbox. I cannot tell you, though, how much something so seemingly small brightens my day.

2. Use this GREAT lunchbox to pack and plan a healthy lunch ahead of time. I’ve been getting some wonderful lunch ideas from my Cooking Light Diet menu. And my favorite snacks are nuts and seeds, both of which this plan incorporates.

3. Decide what’s worth deviating from your diet for. A slice of Raspberry Pie made fresh by our test kitchen chefs? I’d pick that over a Twix bar any day. But if you don’t have a test kitchen nearby, the Cooking Light Diet gives plenty tasty options to curb any lingering sweet tooth.

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If you’d like to know more about the Cooking Light Diet, visit CookingLightDiet.com, or email us at feedback@cookinglightdiet.com. We’d love to hear from you! Have a great week.

*Members following the Cooking Light Diet, on average, lose more than half a pound per week.

More Cooking Light Diet Success Stories:

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5 Must-Know Tips for Making Your Own Stock

Cooking Light Stock

Every holiday, boxed stock and bouillon seems to fly off the shelves for the needs of gravy, stuffing, or stews, but many of the products found in the grocery store are laden with salt. Even the “low sodium” options need some help in the flavor department. Plus, if you accidentally pick up “chicken flavored” stock, it’s game over. How can the home cook win? By making your own stock with fresh proteins, vegetables, and herbs.

No matter if you are making chicken, beef, vegetable, or otherwise, you can control the amount of sodium and fat included in your ingredients by including your family’s preferred flavor combinations. Plus, stock is made from “throw-away” ingredients, another win for a “no-waste” kitchen.

Use Up Leftover Fresh Herbs
Brighten up rich, heavy stocks with the addition of fresh herbs, stems and all. Italian parsley, thyme, rosemary, and sage are all heavier-duty herbs that will add flavor during the entire cooking process. Avoid herbs such as mint, dill, and lemon thyme as the more delicate leaves tend to add a bitter flavor. You can bundle up your herbs with kitchen twine for easy removal later, but it’s all going to be filtered in the end so that step is not super essential.

Don’t Ditch the Skins
Yellow onion skins are the best for stock recipes, adding a rich, golden color and tons of incredible flavor. Instead of throwing them away, throw them in the pot and let the stock simmer away. Note: Do not include the hard stem found on the bottom of the onion, just the clean, yellow skins.

Play with Your Spice Cabinet
You have tons of flavor agents hiding away in your spice cabinet, just waiting to be experimented with. Adding whole peppercorns to the stock mixture guarantees incredible flavor without requiring its partner in crime, salt. Also, experiment with whole spices such as cloves, cinnamon sticks, and star anise. These strong flavors can be mellowed out by the fatty stock, but feel free to only include them in the last hour of cooking to avoid overpowering spice flavor.

Slow Cookers For the Win
Slow cookers can be your best friends when it comes to making your own stock. It’s a set-it-and-forget-it game. The slow cooker controls temperature and time, without you having to babysit. Time is essential; boiling down water with herbs, vegetables long enough to produce a rich broth takes hours. When you eventually have to leave the house, the slow cooker has your back, unlike a hot stovetop.

Freeze for Later
Stock recipes often make quarts of liquid, but you might not need it all at the same time if you’re not immediately making soup. Always make the most out of your ingredients by making big batches of stock and dividing it into different containers for freezing. If a recipe only requires a small amount, simply scrape frozen broth into your recipe for a quick, flavor-packed addition.

Get Started:

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Our 15 Favorite Dishes of 2015: Paloma Frio

Day 14: Paloma Frio: “I’ve served this simple 2-ingredient cocktail at parties and just to myself when I need an easy, refreshing and light cocktail.” – Senior Food Editor Cheryl Slocum

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Tuesday, December 29, 2015

The FoodCorps Chronicle: Cooking Chard with Kids: Science, Nutrition, and Fun

Photo: Courtesy of FoodCorps

by Laura Arvidson

Laura Arvidson is a native Montanan, and a FoodCorps service member in Ronan, MT with Ronan School District #30. | Photo: Courtesy of FoodCorps

After making and eating Potato, Black Bean and Swiss Chard Hash in our class focusing on stems — you know, the part of a plant that moves water and nutrients up a plant, and sugars or “plant food” back down — one of the second graders approached me to say,

“That was delicious. I think my Dad would like it too. Will you get me the recipe?”

“Yes, I can get you the recipe.” I reply.

“You won’t forget will you? I really want the recipe.”

“No,” I say. “I promise I won’t forget.”

At a time when 5% of our children in the United States eat enough fruits and vegetables to grow into healthy adults, a second grader begging me for a recipe chock-full of chard — a dynamic leaf and stem duo that grows well here in Ronan, Montana, is typically cheap, full of nutrients, beautiful, and delicious — feels like a victory. I want every child to have a chance to grow up healthy. I want every kid to love vegetables and fruits and want to eat them all the time. While the problem of children not consuming vegetables and fruits is complex, at least part of the answer seems relatively simple.

Two things I’ve learned about kids and vegetables:
1) Often we have to try a new food many times before we like it. Some of the battle is simply “exposing” kids to vegetables and encouraging a willingness to try new foods. My students are all now members of the “Two Bite Club.” Ronan second graders tried two bites of spinach, pumpkin, garbanzo beans, white cheddar cheese and farro to become members. As a member of the Two Bite Club, they have agreed to be brave and try two bites of healthy foods. Every time I feed kids vegetables one or two blurts out “I like it!” The look of genuine shock and excitement on their face as they learn they like a new healthy food makes it all worth it.

2) When kids grow or cook food, they are more likely to want it. I fell in love with vegetables working on a produce farm so this makes sense to me. Our school is in the process of getting a garden, which is so exciting. Currently we connect with food through cooking in the classroom.

In many schools today, time can feel tight. There are curriculum standards to meet and making room for extra projects is challenging. However, we can connect nutrition education into our curriculum standards and have a more engaging lesson because of it. Cooking and eating food lends itself to integrating well with science, math, language arts, geography and history. The world we live in is complex; we must foster creativity in our children and encourage the ability to understand and work with complexity for them to be successful in the unknown future we are attempting to prepare them for. When we create holistic lessons that are hands-on and cross-disciplinary, my hope is that students are more engaged and therefore more prepared to tackle the complex systems they will encounter in their futures.

Read More Dispatches from the FoodCorps Front Lines:

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Today’s Special: Scott Crawford’s Apple-Sunchoke Salad with Smoked Trout and Cider Vinaigrette

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If you’re not a big sunchoke fan, it’s probably only because you haven’t tried them yet. The knobby, gnarly, thin-skinned tubers, also misleadingly called Jerusalem artichokes (they’re not artichokes and have nothing to do with Jerusalem), offer beguilingly nutty, sweet flavor, and they are about to hit midseason form.

“Sunchokes are one of those wonderful things home cooks aren’t familiar with yet,” says Scott Crawford, chef-owner of the farm-focused Standard Foods, a restaurant and grocery in Raleigh, North Carolina. “You don’t see them in supermarkets a lot.” But they’re a darling of cold-season farmers’ markets and regularly stocked by gourmet grocers as well.

“They’re incredibly versatile,” Crawford says. Indeed, they’re fantastic roasted, pickled, mashed, smashed, and twice-baked. You can enjoy them in all the same contexts you’d use for any root veggies. “A pureed soup is always a gateway,” he says. “You can put an unfamiliar root vegetable like this in a simple pureed soup to explore all of its flavor possibilities.”

Crawford’s salad, too, can be a gateway dish that leads to a positively addictive relationship with the little knobs. He leaves the sunchokes unpeeled to take advantage of how delightfully crisp the papery skin gets when baked. He pairs them with crunchy apples, protein-packed smoked trout (he cures and smokes his own at Standard Foods), and a sweet-tart cider vinaigrette.

In the end, the components combine for a simple salad that elevates the underground sunchoke and delivers deep pleasure. “Warming one’s soul with a salad is a neat thing,” he says. “You can get that with the right flavor combinations.” Try Crawford’s original version in January at Standard Foods.

Apple-Sunchoke Salad with Smoked Trout and Cider Vinaigrette
Hands-on: 35 min.
Total: 40 min.

Ingredients
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 pounds sunchokes, cut into 1/2-inch-thick slices
1/4 cup chopped fresh dill
1 tablespoon chopped shallots
2 tablespoons unfiltered apple cider
2 1/2 tablespoons cider vinegar
1 cup halved, cored, and thinly sliced Granny Smith apples
1 cup halved, cored, and thinly sliced Honeycrisp apples
6 ounces skinned smoked trout, broken into 1/2-inch pieces
2 tablespoons sliced fresh basil

Directions
1. Preheat oven to 400°.

2. Combine 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sunchokes in a large bowl; toss to coat. Spread sunchokes, cut sides down, on a baking sheet; bake at 400° for 25 minutes or just until tender and golden. Cool completely.

3. Combine dill, shallots, apple cider, cider vinegar, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add apples and sunchokes; toss gently. Place on a serving plate. Top with trout and basil.

SERVES 6 (serving size: 1 cup salad and 2 ounces trout)
CALORIES 288; FAT 9.5g (sat 1.7g, mono 4.9g, poly 0.8g); PROTEIN 11g; CARB 42g; FIBER 4g; SUGARS 26g (est. added sugars 0g); CHOL 8mg; IRON 6mg; SODIUM 550mg; CALC 37mg

More Specials from America’s Best Chefs:

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Chocolate-Covered Strawberries, the Perfect New Year’s Treat

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Chocolate dipped anything is something to be coveted. But the stakes are raised when it’s a strawberry that gets that luxurious chocolate bath. It may possibly be the sexiest snack you could make, and we’ve got the how-to for this sultry treat:

More Treats for Your New Year’s Eve Party:

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Our 15 Favorite Dishes of 2015: Pork Chops with Balsamic Roasted Vegetables and Gorgonzola

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Day 13: Pork Chops with Balsamic Roasted Vegetables and Gorgonzola: “Talk about efficient cooking! The balsamic vinaigrette doubles as a marinade for the vegetables and a sauce for the pork. It’s all cooked in one pan in perfectly-timed harmony. And if you don’t add the Gorgonzola, you’re just doing it wrong.” – Associate Digital Editor Kimberly Holland

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Monday, December 28, 2015

What Is Your Table Doing New Year’s Eve?

newyear-buffet-0512p202-m We all have a little post holiday entertaining-fatigue, but New Year’s Eve still lurks straight ahead. We’ve given you solutions for what to serve and drink already. But there’s no need to start over for your decor–just try altering what you already have on hand or add a few natural touches to bring the New Year’s bling to your table.

We spoke with Maria Morasco, General Manager of Penny’s Flowers in Glenside, PA and florist on the flower delivery site, BloomNation–known as “the Etsy for flowers” for her top tips.

The “Luxurious Winter” arrangement from Mudd Fleur in Chicago, available at BloomNation.com

How do I transition my holiday décor to New Year’s Eve without starting over?
Add a little bit of sparkle or bright pops of color. Keep your evergreens, they are long lasting and are a great base to start with. Add something like glittery gold or silver sticks or “ting.” You can even add colored balls to your décor. Just these simple additions will instantly give your home a festive feel.

What sorts of unique flower or other “green” things—including food items—are you seeing in arrangements this time of year?
Magnolia leaves are always a wonderful long lasting accent to any arrangement. Also try adding some fresh artichokes, or even some ornamental kale, which comes in a variety of colors. Grapes will also give your piece a nice texture and flow. Your imagination can be endless, so don’t be afraid to try anything that catches your eye.

The “Golden Winter” arrangement from My Blooming Business in Los Angeles, available on BloomNation.com

What are the latest color trends I could incorporate beyond the traditional metallics?
Color trends vary, but at the same time, you can use accent colors to complement the area in your home the décor is being displayed. For a more neutral look, try shades of green and ivory. For a deep, richer look, try burgundy and blush tones. For something bright and non-traditional, try deep blues and purples.

Any creative ideas for hostess gifts for NYE entertaining?
A hostess gift can be as simple as a succulent display in an oblong glass vase with Spanish moss or river rocks. You can add a little bit of “bling” by using touches of colored stones to give it that New Year’s feel. This is a fun, long lasting, and interesting gift that can be used as a table centerpiece or to go in any room to enjoy. The hostess is sure to love it, especially because succulents are the hot trend right now.

New Year’s Eve Nibbles:

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Mom Starts Cooking Light Diet for Son, Finds There’s Something In It For Her, Too

Natasha enjoying a sunny morning in Canada with her boyfriend and son.

As a mom to an active toddler, Natasha felt inclined to start cooking healthier for his sake. She stumbled upon a Cooking Light Diet post on Instragram and was intrigued by the affordability and appeal of the program. For the sake of her son, Natasha said goodbye to takeout.

Then, along the way, she found that her son wasn’t the only person benefiting from the family’s new approach to healthy eating. In fact, she found there’s actually something in it for her too. “I always talk about it with my boyfriend because I’ll get excited about a recipe. I’ve never been much of a cook before, but now I feel like I’m learning how to cook with these easy recipes.”

Natasha launched a patio garden to fuel her son’s curiosity and feed her family. Photo Credit: Natasha Coles-Webb

Over the summer, Natasha was inspired to start her own garden, which isn’t the first time we’ve heard from a community member who felt inspired by their new lifestyle to grow a garden. She described the exciting feeling she gets when there’s a new tomato she can pick and use in a recipe: “I live in an apartment, and I started growing tomatoes and want to grow some fall vegetables now. The Diet is what motivated me to want to grow my own vegetables. I’ve also tried to go to the gym as much as I can. It’s really helped me to get more healthy and active.”

“My son really likes pasta right now. For the One Pot Pasta, you put all the ingredients in one dish, and it’s done.” Photo Credit: Natasha Coles-Webbs

Because of her Italian heritage, Natasha says pasta dishes provide the homey feeling she loves. And thankfully, pasta can still be a reality with the Cooking Light Diet. Natasha has found that portion control is key. “I like how the Diet tells you how much one serving is, so then I get an idea of what an actual serving is and not filling a whole plate [laughs].”

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If you’d like to know more about the Cooking Light Diet, visit CookingLightDiet.com, or email us at feedback@cookinglightdiet.com. We’d love to hear from you! Have a great week.

*Members following the Cooking Light Diet, on average, lose more than half a pound per week.

More Cooking Light Diet Success Stories:

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