Living Lite

True Food: A Truly Delicious Experience for Foodies

August 21, 2017

I encourage my clients to explore new and delicous ways of enjoying food. In fact, in my weight loss or lifestyle transformation programs, all favorite food is included. Why? Because "taste" will always be the primary reason we humans are willing to eat something. Good tasting food kept us alive during evolution. Anything that tasted bad might have killed us! We still have that instinct today.

So, if a "diet" or "healthy" dish you're eating isn't delicious, or it's something with which you're getting bored, you won't stick with your healthy lifestyle. Eating food that you love is the only sustainable way to live.

This brings me to my client, Noah Arber's, story, as she told it to me ...

Shittake Lettuce Wraps (Photo by: Noah Arber) Shittake Lettuce Wraps

"Katherine! I had an incredible dining experience at True Food Kitchen in downtown Bethesda that I think your other clients might want to know about. I believe this restaurant is unique, from the food they serve, to the modern and trendy decor. They not only serve delicious and appealing food, but every item on their menu is made using colorful, fresh, and healthy ingredients. It was so enjoyable, I went back the next day. Not only was there a delicious variety to choose from, but I felt good after my meal, knowing I had put fresh, non-fatty or processed ingredients into my body. Even after trying their fruity sangria and their flourless chocolate cake, I was still down half a pound the next morning! 

The first time there, my friend and I started our meal with the "Torched Avocado," with cucumber noodles, mushrooms, snap peas, radishes, sesame, and turmeric ponzu. Next was the "Shiitake Lettuce Cups," with tofu, jicama, sambal, thai basil, and cachew. These dishes were beautifully presented and bursting with flavors I had never tasted before - not to mention I was eating fresh, healthy ingredients.

For our entrees, we enjoyed "The Ancient Grains Bowl" with miso glazed sweet potato, turmeric, charred onion, snow peas, grilled portobello, avocado and hemp seeds. The following day, we tried the "Spaghetti Squash Casserole," with caramerlized onion and fresh mozzarella, and the "T.L.T. Sandwich," on multigrain toast with smoked tempeh, butter lettuce, tomato, avocado, and vegan mayonnaise. Our side was "Roasted Sweet Potato and Kale Salad."

Needless to say, I enjoyed all the foods I tried. They were some of the most delectable dishes I've experienced in the D.C. food scene. I ordered their True Food cookbook, so I can make the recipes at home. I would definitely recommend you tell your friends, family, and especially your clients about it. It was truly a healthy, and most importantly, a deliciously indulgant experience. Who says you can't eat healthfully and enjoy yourself too?"


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Afternoon Delight: Swedish Waffles, Yogurt & Fresh Peaches

August 14, 2017

When I was growing up, my Swedish mother would make crepes for dinner when my father was away traveling. She'd indulge us (and herself) with some of her simple and delicious treats, one of which was crepes, topped with butter, confectioners' powdered sugar, whipping cream, and lingonberries (a berry similar to a cranberry but sweeter and smaller). Actually, it was more like a dessert for dinner! Those were the days...

Today, I use this recipe (published here a few weeks ago) using skim or 1% milk, and the crepe-thin, crispy, eggy waffles are topped with vanilla bean greek yogurt - or plain - and fresh fruit - whatever's in season. This spring, it was local Farmers Market strawberries. This time of year, sweet and juicy peaches. Yummy!

I've been treating my friends to waffle parties recently. Sometimes they're a treat for breakfast, sometimes lunch, and sometimes dessert, topped with gelato... They're loving it! So am I...


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Katherine's Peach Crisp with Roasted Nuts, Dried Fruit & Ginger

August 6, 2017

Katherine’s Summer Peach Crisp with Roasted Nuts, Dried Fruit & Ginger
By Katherine Tallmadge, M.A., R.D.

excerpted from "Diet Simple Farm to Table Recipes: 50 New Reasons to Cook in Season!" ($4.95)

 Serves 12

Filling:

½ Cup Pure Maple Syrup
½ Cup Raisins, Dried Cranberries, or a mix of both
2 Tablespoons Fresh Squeezed Lemon Juice
1 teaspoon Minced Candied or Crystalized Ginger, to taste
2 Tablespoons All-Purpose Flour
3 pounds Seasonal, Ripe Peaches, peeled and thinly sliced

Topping:

1-1/2 Cups Old Fashioned Rolled Oats
½ Cup Chopped Walnuts, Pecans, Hazelnuts, any favorite Nut – or a mixture**
½ Cup Brown Sugar
1/3 Cup Whole Wheat Flour*
½ teaspoon Ground Cinnamon
1/3 Cup Walnut Oil, any Nut Oil,** or Canola Oil

Preheat oven to 350 degrees F.

Prepare filling: In a large bowl, mix the maple syrup, dried fruit, lemon juice, ginger, and flour. Add the peaches and mix well. Pour into a 9-by-13-inch baking dish.

Prepare Topping: Mix the oats, nuts, brown sugar, whole wheat flour, and cinnamon. Add the oil and mix until the topping is moist. Pour over the filling in the baking dish.

Bake for 45 to 50 minutes or until the apples are tender and the crumble is golden brown.  Let stand for 10 minutes until serving

300 calories per serving.

 “Katherine’s Summer Peach Crisp with Nuts, Dried Fruits, and Ginger” is adapted from a recipe in “Eating Well” Magazine.

*A whole grain – whole oats and whole wheat flour - has three parts: bran, germ and endosperm. The bran and germ contain fiber, Vitamin E, B vitamins (thiamin, niacin, riboflavin and pantothenic acid) minerals (calcium, magnesium, potassium, phosphorous, sodium, selenium and iron), protein, essential oils, antioxidants and phytochemicals (plant substances that may protect health). The endosperm contains mostly starch with a little protein and very few nutrients. When a grain is refined, turning whole wheat flour into white flour or brown rice into white rice, only the nutrient-poor endosperm is left. The heart-healthy, cancer-fighting riches found in the bran and germ are lost. Learn more about whole grains...

 **Nuts – Every time a new study comes out about nuts – any nut – it’s positive news. Nut eaters around the world have fewer heart attacks, and we know that most of the protective nutrients are in the oil of the nut. While you already know each nut has a different look and flavor, each nut also has its own unique nutritional characteristics. For instance, almonds are the highest in protein and Vitamin E, and the lowest in artery-clogging saturated fat. Walnuts are the only nut with omega-3-fatty acids. Pecans have the highest antioxidant content. Pistachios contain lutein, a compound which may significantly improve eye health. ALL nuts are good for you. My favorite: Italian Hazelnuts!


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