I recently read this op-ed article in the New York Times. The title, “Of Mouselike Bites and Marathons,” is clever summary of the exercise and eating habits that go on in famous(ish) cooks’ lives behind the scenes. We’ve all seen fit, slim, healthy cooks (think of the beautiful Giada De Laurentiis) and wonder how they keep their figures while eating all that delicious, rich, buttery food. What we don’t see is that they only take nibbles of most of those heavy dishes, they exercise, and they eat healthily the rest of the time.
Or else, they’re not fit and slim, and they have health issues. Like Paula Deen. (If you didn’t hear, she recently announced that she has type 2 diabetes.)
As a very non-professional cook but expert food eater I can definitely attest to the work that I do to stay slim and healthy. I eat salad, I do yoga, I walk (now run… until April). When I make something decadent I
try not to stuff my face eat in moderation.
Or, I just make something healthy.
This was a mix of:
- romaine lettuce (base)
- sauteed in bacon fat: turnips (or parsnips, I forget), mushrooms, onions, cilantro, garlic powder
- topped with whipped cream cheese – then mixed in because it gets all melty! + organic balsamic vinaigrette
- ended up adding a few strips of bacon (unpictured) – I cooked them for Bobby and then stole some for myself
Ah, so good. The bacon fat and the cream cheese make it taste so rich and hearty. (Note: I have said this before but I’ll say it again – when eating bacon, it’s important to get it without nitrates/nitrites!)
Do you make healthy or more decadent dishes?
I like to think food can be both at the same time.