December 2010


Healthy Holidays!
Crunchmaster ®, America's #1 brand of gourmet, gluten free crackers. Crunchmaster crackers are the perfect complement to your healthy dips, spreads and toppings.

This holiday season, treat your friends and family to

Gluten Free Pecan Cranberry Tart t
Ingredients: For Filling 1-½ cup roasted* pecan halves, divided 2/3 cup sugar 3 eggs 1/3 cup dark corn syrup 2 tsp. cider vinegar 1 tsp. butter, melted 2 tsp. vanilla extract pinch of salt 1/2 cup dried cranberries chopped 1 tsp. tahini (sesame paste)
*Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.

Preheat oven to 350°F. Finely grind the Crunchmaster® Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar, and salt. Mix until ingredients are well blended. Add melted butter and stir until the crumb mixture is thoroughly moistened. Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan. Bake for 10 minutes. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly. Bake the tart about 30-35 minutes at 350°F. Filling will become golden. Cool before serving.

Ingredients: For Crust 1 cup finely ground Crunchmaster® Original Multi-Seed Crackers 4 tsp. sugar 1/4 tsp. salt 4 tsp. butter, melted

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Editor’s Note

President & CEO Kathleen Czermanski Vice President & COO Mara e. Honicker

The Footless Turkey
Digging Into the Roots of Family Food Traditions
While reviewing a new book, Gluten-Free Girl and the Chef: A Love Story With 100 Tempting Recipes by Shauna James Ahern and Daniel Ahern (see page 37), I came upon a familiar quote from Home Cooking: A Writer in the Kitchen by the late Laurie Colwin, a novelist and possibly one of the best food writers of all time—an appropriate header to the Aherns’ acknowledgements section: “No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” Colwin’s grateful reminder of influences brought to mind a story my friend Laura used to tell about an unusual family tradition. My apologies to Laura if I get the details wrong—the story is at least two decades old—but the point remains the same even if the facts are slightly skewed. At one of her family’s holiday gatherings where three generations were represented, the hostess brought to the table a turkey beautifully nestled on a platter but with its legs amputated at the ankle. A member of the youngest generation wondered about the turkey’s unusual appearance. “That’s the way I’ve always made it,” said the cook. “But why?” the youngster persisted. “Because that’s the way my mother always made it,” replied the cook. Now curious herself, she asked her mother why the turkey’s legs had always been cropped. “Because that’s the way my mother always made it,” her mother said. You see where this is going. They all turned to her mother—the matriarch of the family—and asked why she cut the turkey legs off at the ankles. “Oh,” she said. “Because the pan I had wasn’t big enough. That’s the only way they would fit.” What ghosts haunt your kitchen? Who influences your cooking? We’d like to hear about your unique family food traditions. Tell us your stories and we’ll publish the best on our website. From Today’s Diet & Nutrition, happy holidays.

Publisher Mara e. Honicker

Editor Kate Jackson Senior Production Editor Tracy Denninger Editorial Staff Lee DeOrio, Heather Gurk, Jim Knaub, Marianne Mallon,

brandi redding, Juliann Schaeffer, barbara Worthington

Suzanne bowland; Shelley Case, rD; Nancy Collins, PhD, rD, LDN; David Feder, rD; Laura Pensiero, rD; brenda Ponichtera, rD; Jennifer e. Van Pelt, MA, CWe, CWC

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All articles contained in Today’s diet & Nutrition, including letters to the editor, reviews, and editorials, represent the opinions of the authors, not those of Great Valley Publishing Company, Inc., or any organizations with which the authors may be affiliated. Great Valley Publishing Company, Inc., its editors, and its editorial advisors do not assume responsibility for opinions expressed by the authors or individuals quoted in the magazine, for the accuracy of material submitted by the authors, or for any injury to property resulting from reference to ideas or products discussed in the editorial copy or the advertisements. © Great Valley Publishing Company, Inc., 2010

Kate Jackson


Volume 6, Number 11

December 2010

Keftedes (Greek Meatballs), page 29

on the cover
20 26 34 37 Healthy Holiday Desserts Entertain With International Flair Q&A With Amy Sedaris Gluten Free Goes Gourmet

20 26

Healthy Holiday Desserts

With just a few tricks up your sleeve, you can whip up holiday treats that you and your guests can enjoy without guilt.


Foreign Intrigue

about the cover
Bourbon Balls (page 8) Photo by Gary Dolgoff

Need some fresh ideas for holiday entertaining? Scan the globe for new flavors.




Number 11 December 2010 lifestyle 32 Pet Page Cold Weather Pet Care 12 10 Strategies Beating Stress 34 Q&A Amy Sedaris nutrition 14 Etcetera 15 The Latest Scoop Portion Control diet & weight 36 Etcetera 37 Gluten-Free Living Gluten Free Goes Gourmet 41 fitness 16 Etcetera 17 Good Moves Top 5 Moves for Women at Menopause cuisine 40 Etcetera 41 On the Side Mushroom Relish 18 How To 4 Ways to Squeeze in Exercise 42 Books for Cooks 44 Gift Guide Gifts for Food Enthusiasts 52 48 Chef’s Table Sylva Senat 48 50 What I Can’t Live Without Gail Dosik in every issue 4 7 7 Chilled Tea Soba Noodles and GingerGlazed Mushrooms With LemongrassSesame Broth Editor’s Note Contributors/Advisors Coming Next Issue/ What’s Cooking Online 52 uncommon Taste 6 TODAY’S DIET & NuTRITION .departments health 8 Cooking for Health A Heart-Healthy Sweet Volume 6.

and sodium. Veggie Life. and The Baltimore Sun (www. RD. cholesterol. She’s a frequent contributor to publications such as WebMD. » health. Van Pelt. CWC.carolsorgen. food. and lifestyle Laura Pensiero. and author of Hudson Valley Mediterranean: The Gigi Good Food Cookbook Brenda Ponichtera. protein. DECEMBER 2010 7 . editor’s picks.lynngrieger. and fitness coach in southwestern Vermont and online at www. “salt and pepper to taste”).com). radio and television program host. RD. Author of the book Moon Blue Ridge & Smoky is a Reading. RD. is a u. CWE. she frequently writes about travel. wildlife. CAROL SORGEN.micheledeppe. JENNIFER VAN PELT. food. is a What’s Cooking Online Visit our website at www. Each amount is rounded to the nearest whole number. saturated fat. HUSO is a freelance Virgin Islands-based book author. is based in Baltimore.TDN-Digital. and outdoor recreation (www. Vegetarian Times. The Washington Post. Virginia. a cooperative of experts consulting on nutrition. owner of Gigi Trattoria and Gigi Market. book reviews. DEBORAH R. and ingredients that are not consumed (such as marinades or excess dipping sauces) are not included. and AARP. Nonspecific amounts (for example. executive director of RD411.Contributors Coming Next Issue All About Tea Diabetes Prevention Fitness Plans That Work Dancing for Health The Gentler Side of Garlic » CAROL M. health. Advisors Suzanne Bowland. carbohydrates. She is also mind/body/soul editor for 805 Living. and freelance writer who has written for a variety of regional and national publications. decorative garnishes. RD. cPT. LYNN GRIEGER. Inc and author of two Quick & Healthy cookbooks Jennifer for exclusive articles. CDE. who writes Infant and Kids’ Nutrition winning freelance writer based in Bothell. Washington (www. Caribbean Travel and Life. Nutrition for Healthy Teeth Make Your Own Herb-Infused Oils about health and wellness issues.drhuso. With nearly 20 years of experience in the fitness MARYANN HAMMERS is a California-based writer who contributes to national health and lifestyle magazines and websites. LDN. including Shape. RD. and a new recipe each weekday. polyunsaturated fat. visit www. and freelance writer For our advisors’ full bios and websites. now director of S/F/B Communications Group. BAREUTHER. MA. a leading international expert on celiac disease and the gluten-free diet and author of Gluten-Free Diet: A Comprehensive Resource Diet Nancy Collins. MA. she’s a certified wellness educator and consultant. Recipes are analyzed for calories.TDN-Digital. Inc and author of The Living Gluten-Free Answer Book Shelley Case. president of ScaleDown Publishing. MICHELE DEPPE is an award- writer based in Blue Grass. healthcare research analyst. PhD. the Los Angeles Times. total fat. RD. the David Feder. CWE. product news. and Shape. founder and president of GF Culinary Produc tions. founder and director of Chef4Life. former top chef and magazine editor. fiber. monounsaturated fat. agriculture. TD&N Nutrient Analyses A nutrient analysis for each recipe (except those already containing analyses) is created using Food Processor SQL nutrition and fitness software by ESHA. Pennsylvania-based fitness instructor who also works as a healthcare research analyst and freelance writer. org. fitness instructor. CWC. including Cooking Light.

Sodium 33 mg. The proof? The New American Heart Association Cookbook. Sugars 15 g).0 g (Saturated fat 0.Health cooking for health A Heart-Healthy Sweet Y ou don’t have to deprive yourself of great taste to keep your ticker in tip-top shape. Carbohydrates 21 g (Fiber 1 Form the dough into about 48 small balls.5 g. For best results. Total fat 3. and ¼ cup sifted confectioners’ sugar. Put the cookies in an airtight container. stir together all the ingredients except 1⁄4 cup confectioners’ sugar.clarksonpotter.0 g. Trans Fat 0. dry-roasted 3 tablespoons light corn syrup 11⁄2 tablespoons unsweetened cocoa powder 1 ⁄4 cup plus 2 tablespoons bourbon (plus more as needed) In a large ⁄2 cup chopped pecans. (If the balls tend to crumble. stir in a few extra drops of bourbon. Roll each ball in the sugar. 8 TODAY’S DIET & NuTRITION . 8th Edition. divided use 1 Recipe used with permission from The New American Heart Association Cookbook. www. 3 cups finely crushed low-fat vanilla wafers 1 cup confectioners’ sugar. Per Serving: Calories 118. sifted.crownpublishing. Cholesterol 5 mg. 1⁄2 fat Bourbon Balls Serves 24. Reflecting the association’s most current dietary and lifestyle recommendations. it’s brimming with recipes—600 dishes created to be long on taste and short on fat. If you think less can’t be more.0 g. Polyunsaturated Fat 1.) Put the remaining 1⁄4 cup confectioners’ sugar on a saucer. 8th Edition by the American Heart Association. and cholesterol. www. Monounsaturated Fat 1.5 g). put these Bourbon Balls out when you have holiday guests and see how quickly they’re devoured. refrigerate for about one week to mellow before serving. salt. 2 cookies per serving These tasty morsels are a hit at holiday parties. Make them about a week in advance so the bourbon can permeate the cookies. Protein 1 g Dietary Exchanges: 11⁄2 carbohydrate.

com Helping people with diabetes find balance.* So go ahead. Use under medical supervision. and feet. 73902-001/December 2010 . which can lower A1C. which can help lower A1C when used as part of a diabetes management plan.Life is tough to balance. visit us at glucerna. Or hands. 2010 Abbott Laboratories Inc. Try Glucerna and find balance.™ Look for Glucerna products in your supermarket’s pharmacy or nutrition section. bars. *Clinically shown to help minimize blood sugar spikes. no matter what else is on your shoulders. arms. delicious Glucerna shakes. Because convenient. and cereal help minimize blood sugar spikes. Good thing there’s Glucerna. Diabetes doesn’t have to be. For more ways to find balance.

and interact with other professionals in your field of expertise. Today’s . share ideas.If you “LIKE” what you see in Diet&Nutritıon Join us on to discuss articles.

l Schedule time to relax and play. MFT. a long walk in the country. Make a list of your favorite personal rechargers. to special treats. If you can’t eliminate stress from your life altogether (and if you can.” says California psychotherapist Tina B. Join a class or group that meets regularly for a relaxing activity such as yoga or tai chi or schedule a regular manicure so you’ll have a guaranteed place to relax. or a phone conversation with your best friend. They can be anything from a bubble bath. please let us know how!). Getting yourself a desk calendar with a new cartoon every day. it can also wreak havoc on even the most virtuous of eating plans. telling a coworker the cute thing your kid . or TODAY’S DIET & NuTRITION listening to your favorite music to a nap. you can make an effort to get it under control and to keep you from reaching for the nearest bag of M&Ms. Not only is it bad for both body and mind. Make sure the list includes simple things you can do inexpensively. “By developing a nurturing way to relate to yourself. Her tips for beating stress? l Know how to pamper and comfort yourself. you’ll be more likely to actually take it. sharing a joke you got via e-mail. PhD. you can reduce stress and get more in charge of your eating. such as relaxing with a cup of tea and reading a favorite book. l Laugh. Tessina. a yoga session.Health strategies Beating Stress L 10 et’s face it: Stress seems to be a part of everyday life and an even bigger part of the holiday season. If you write personal time on your schedule the same way you do other appointments. such as spending a night at a bed and breakfast or having a massage and a facial.

fridge. the best strategy is to be prepared. can be a satisfying snack that provides protein. minerals. l Take a time-out. especially those made with whole grains and 4 or more grams of fiber. Once you’ve got a handle on stress in general. “Soothing stress with food is never a good option. and generally help you release a lot of stress.” notes Alison Massey. your desk. and freezer. Joseph Medical Center in Towson. and healthful fats. Make your own microwave meals ahead of time for days when you know you’ll be stressed and the thought of cooking a meal is out of the question. and yogurt (just remember to bring a cooler with an ice pack if you are packing cheese and yogurt to go). Fill a resealable plastic bag with a portion or buy 100-calorie packs to store in your desk drawer. and when you’re on the go. even flavored nuts in the correct portion (1⁄4 cup. Massey’s favorites are Bigelow Spiced Chai and Lipton’s Black Tea Bavarian Wild Berry. fresh fruit. Make double batches of homemade soups and freeze them in individual containers (make sure you measure the correct portion).said or listening to his story. Granola bars. Put them in perspective: Will they be important an hour from now or even 15 minutes from now? Most won’t be. RD. are great choices along with trail mixes (as long as they’re premeasured). Prepare your desk. LDN. you can take a look at how to keep yourself from plunging into an eating frenzy. Maryland. Stocking fruit cups (packed in juice) is a nice way to help you get an extra serving of fruit in the afternoon. the other person’s behavior will immediately become more subdued. l — Carol Sorgen DECEMBER 2010 11 . calm your pulse. Keep black. Warm each serving in the microwave and add a nice garden salad and a slice of whole grain bread for a meal in 10 to 15 minutes. string cheese. The best strategy is to grab a few healthy snacks to put in your purse or gym bag. If you’re watching your sodium intake (and most of us should). who recommends preparing healthy food alternatives for all environments: your pantry. ”Keeping healthy alternatives on hand not only saves money but allows you to satisfy snack cravings without going overboard on calories and fat. an outpatient clinical dietitian at St. tea can be a lowcalorie treat. Most of the time. and freezer. Keep frozen fruit in the freezer to make instant smoothies or yogurt parfaits.” says Massey. plain or roasted nuts are good choices. green. l Let go of minor issues. fridge. or talking about a funny scene in the latest hit movie will lower your blood pressure. If there are foods you know trigger overeating episodes. it may be best to keep them out of your pantry. There’s something soothing about a hot beverage and if you don’t add cream or loads of sugar.” Here are some of her suggestions: l Prepare your pantry. Especially on a hectic day. Time-outs aren’t just for kids. If someone behaves badly in your presence. Craving crunchy? Nuts. vitamins. Just become distant but polite around the person who is not treating you well. ”When food cravings kick in. giving that adult a “time-out” is a powerful and subtle way of fixing the problem. MS. or 1 ounce). or flavored teas in an airtight container in your desk. it is easy to get stressed and hungry when you’re on the run. l Be prepared on the go.

Salzberg offers truly transformative tools that anyone can use to cultivate a more tranquil life. try treating your face to Glorious Skin Visible Lifting Tensor Mask—designed to tone and hydrate the skin and reduce lines.humankinetics. put your feet up for 10 minutes. Henry You can’t help but relax if you practice BreathCentered Yoga With Leslie Kaminoff. The fizzer is just one item in a large line of pampering products from One. www.comfortzone. To a backdrop of Robert Spalding Newcomb’s serene music. The new DVD emphasizes breathing techniques that have multiple benefits. You can make it even better with One’s Bath One way to combat stress is by educating yourself about it and then taking action.simonandschuster. a psychiatrist who embraces integrative practices. www. No harmful There are few things more relaxing than a long hot soak.workman. If you’re one of the many people who insist that meditation is too difficult. The DVD has lots of helpful bonus features. coauthor of the best-selling book Yoga Anatomy. www. and leads you in an effective full-body workout. in four soothing scents derived from essential oils. And it’s eco-friendly— packaged with recyclable. this book is proof that it simply isn’t true. There’s probably not a soul who couldn’t benefit from reading Sharon Salzberg’s Real Happiness: The Power of Mediation. Just apply. Kaminoff. including relaxation.onebathandbody. biodegradable materials. A 28-Day Program. and rinse it off. www. Salzberg dispenses truly good medicine that goes far beyond soothing our frazzled nerves.Health strategies STreSSbuSTerS If you find that a little selfpampering reduces your stress levels. teaches users how to modify moves and target postures and sequences to their own needs. A good place to start is The Chemistry of Calm: A Powerful. offers a holistic seven-step program—each step focusing on a particular aspect of resilience—that encourages you to harness your mind to restore calm. just natural ingredients. DrugFree Plan to Quiet Your Fears and Overcome Your Anxiety. will help you quiet your mind and find relief whether you suffer from everyday stress or more debilitating anxiety. 12 TODAY’S DIET & NuTRITION . MD. and he’s modified certain popular yoga practices to reduce risk and strain to the upper body. Cofounder of the Insight Meditation Society and a leading teacher and writer. packaged with a CD of guided meditations.



so if you drink the whole bottle. is it possible to get too much of a good thing? Absolutely. yet most bottled juices contain at least 12 ounces. it must be OK to drink a lot of it. Even elite athletes don’t need more than 0. you take in roughly 410 calories. There’s also a big calorie difference between fresh fruit and dried fruit. and bars.5 grams of protein per pound of body weight. sprinkle granola on fruit or yogurt and keep the serving size to no more than 1⁄4 cup. Choose a lot of processed foods and you may get more vitamins than you expect to get—or than you need. energy bars. so when you eat a handful (about 1⁄2 cup). RD. The bottom line: No matter the food. cereal bars. Wrong. Yet all oils. and Blood Institute estimates that 20 years ago a turkey sandwich contained 320 calories while today it may have 820 calories. including olive oil. This happens so often in young children who drink a lot of milk and then aren’t hungry for other foods that it has a name: milk anemia. PhD. For example: It’s easy to go overboard with protein shakes.75 grams. and many beverages are fortified with several vitamins that our bodies use only in small amounts. cPT DECEMBER 2010 15 . an adjunct professor of nutrition at New York university and author of The Portion Teller Plan. Most adults don’t need more than 0. Case in point: The National Heart. meaning a small amount contains a lot of calories. Lung. And it’s not just heftier portions of junk food.Nutrition latest scoop Too Much of a Good Thing? A ccording to Lisa R. Nuts are a great source of healthy monounsaturated fats but they’re also calorie dense. RD. And you may think that because 100% fruit juice contains natural sugars. while 1⁄2 cup of raisins contains 250 calories. CDE. Young. portion counts! — Lynn Grieger. Just 1⁄2 cup of grapes has 50 calories. A 1-ounce serving of almonds has 160 calories. Instead. In today’s world of super-sized foods. it’s also possible to get too much of some nutrients. Breakfast cereals. Fill up your cereal bowl with granola and you will likely eat four to six servings of a calorie-dense food. Calories aren’t the only reason to avoid going overboard on good-for-you foods. Olive oil contains monounsaturated fats that help protect the heart. powders. contain 100 calories per tablespoon. you’ll consume at least three servings. Too much milk—even nonfat—adds extra calories and potentially crowds out other good foods from your diet. One serving is 4 ounces. portion sizes have increased tenfold since the 1970s. so be careful not to use too much.


These include the quadriceps muscles in the leg and the glute muscles (your butt). Here’s her advice: l Weight-bearing exercise of any kind is essential for women during menopause because lifting weights strengthens bones in a direct and effective Reno’s message? It’s never too late to transform your body. you will reach the body’s natural fatburning point where fuel is burned at a consistent pace.toscareno. l Practice yoga as a way to strengthen and lengthen your muscles and to calm your mind and do away with some of life’s stressors. hormonal changes predispose women to osteoporosis and other bone loss. Your Best Body Now: Look and Feel Fabulous at Any Age the Eat-Clean Way. It’s also a nonthreatening activity for anyone who has not trained much in the past. is packed with tips women age 40-plus can use to look their best and improve their health. visit www. Try this: While standing in the grocery checkout line or at the ATM. Doing so not only lifts and tones those muscles but hyperactivates your metabolism for several hours afterward. l Be sure to train the big muscle groups at least twice a week. but you will see results. During menopause. What does that mean? You’ve stimulated your own fat-burning capacity to work harder for hours on end. But when you train the lower abs. tighten your core muscles while standing. For more information. DECEMBER 2010 17 . Why? We don’t work our lower abs much.Fitness good moves Top 5 Moves for Women at Menopause T osca Reno’s latest book. the upper abs are incorporated anyway. l Pay more attention to lower abdominal training than upper ab training. l Walking is painless and pleasant and if you keep a steady pace. If I only have 20 minutes to train. We asked Reno—who at 40 reversed a lifetime of unhealthy habits and at 50 has a body women decades younger might envy—about the best moves for women at menopause. I reach for the weights and exercise two body parts at a fast pace. which are much harder to tone and shape. Strive to exercise three to four times a week for best results. Yoga builds flexibility and agility and helps offset their loss with increasing age. No one will see you.

15. noted in 2003 that 60 minutes of moderate-intensity activity daily may be necessary to prevent overweight and obesity. But it’s unclear whether this amount of exercise can prevent weight gain. And if 60 minutes per day is necessary to prevent weight gain. In March. and diet. tracking body weight. then even more than that is likely needed to lose weight. However. on the other hand. So don’t give up if you don’t have a solid hour in which to exercise. tallying an hour by day’s end. Blocking an hour or more per day every day to exercise may not be practical for everyone. a study in The Journal of the American Medical Association reported that women who successfully maintained a healthy body weight and gained fewer than 5 pounds in a period of 13 years exercised at moderate intensity for roughly 60 minutes a day. The study followed more than 34. but the scientific basis of this recommendation has been questioned. Instead. The Institute of Medicine. the Institute of Medicine guidelines and the new study recommendations specify moderate-intensity activity. medical and fitness professionals generally agree that those 60 minutes of exercise can be spread over the course of a day in 18 TODAY’S DIET & NuTRITION shorter blocks of time. work out for 10. . And remember. Government guidelines issued in 2008 encourage Americans to perform at least 150 minutes of moderate-intensity aerobic activity each week to achieve substantial health benefits related to chronic disease prevention. physical activity.000 women (with an average age of 54) from 1992 to 2007. But most of us can’t fit 60 continuous minutes of exercise into our busy daily schedules. or 30 minutes at a time.Fitness how to 4 Ways to Squeeze in Exercise T he current guidelines for exercise to prevent weight gain are ambiguous.

FOS  Acid and bile resistant for better probiotic performance  Non-dairy. longum. This product is not intended to diagnose. Personal trainers can also help evaluate your fitness goals and design an exercise routine best suited for your fitness level. www. USA Phone: 952-935-1707 | Fax: 952-935-1650 | Email:info@uaslabs. CWE. Mix up the types of activities to prevent boredom and if you’re a parent. MN 55344. Having a set time on your daily schedule can help. Different things motivate different people. try revamping your exercise program by increasing your daily exercise time and intensity as much as possible. B. Eden Prairie. you will breathe faster but be able to hold a conversation. CWC Since 1979  Contains Super Strain L. cure or prevent any disease. acidophilus DDS®-1. gluten-free. Some research has shown that getting electronic reminders can increase adherence to a regular exercise and diet program. — Jennifer Van Pelt. MA. lactis. B.exercising at a more vigorous intensity for less time can burn as many calories or even more. At a vigorous intensity. you will sweat and breathe rapidly. so choose the options that will help keep you most inclined to move more throughout the day. l Exercise in 15-minute intervals four times daily. treat. or martial arts class. depending on the activity. try a family-oriented class such as parent-child swimming or martial arts on the weekends. and you may break a light sweat.     Supports Urinary Tract Health Supports Digestive Health Boosts Immune Function Helps Maintain Healthy Yeast Levels . l Join a gym and sign up for personal training or hire a trainer to come to your home. bifidum. dance. corn-free. If you’ve noticed the middle-aged spread setting in. Th ese tatements have not been evaluated by the Food and Drug Administration. Fitting in a fast 15-minute walk before work. How do you know whether you are exercising moderately or vigorously? At a moderate intensity. sugar-free and non-GMO  Every batch exceeds label guarantee (tested by independent laboratory Silliker®) Breakthrough. and twice in the evening may be more manageable than 60 minutes all at once. Investing money is a motivator for some. and conversation will be difficult without gasping. Here are four ways to help you squeeze in more daily exercise: l Commit to a fitness. Patent-Pending Triple-Action Women’s Formula  Premium DDS® Probiotic Blend  Cranberry Fruit Extract  Natural D-Mannose Promotes Digestive Health Boosts Immune Function 9953 Valley View Road. soy-free. l use an Internet-based or cell phone app to get e-mail or text message reminders to exercise. as is the one-on-one attention. at lunch.uaslabs.


pumpkin and banana breads. and cookies that seem to be loaded with everything but the kitchen sink. I like to try to add some nutritional benefit to the tasty mix.” she says. To make it still more difficult. or derailing the diets of guests with diabetes. FIND THE CULPRITS To lighten those holiday cakes and cookies you love. Jr. clogging the arteries. but what really got me thinking about the foods I make was when my mother died of cancer. author of My Italian Kitchen: Home-Style Recipes Made Lighter and Healthier. but some tricks of the trade aren’t so obvious. The family tragedy inspired her to rewrite all her mom’s beloved recipes. Richard Coppedge. and white flour (where it works) with wheat flour.O One of my favorite things about the holidays is the opportunity (or perhaps I should say excuse!) to stir up all those old family recipes that have been passed down through the generations—fruit pies. And one challenge of all this heavy baking is enjoying the goods without putting on the pounds. a DECEMBER 2010 21 . I’ve always replaced oils in cakes with fruit purées. “I’ve always been interested in more healthful eating. margarine with light olive oil. too. the first step is to figure out which ingredients pile on the calories. Just ask Janet Zappala.

“They just melted in your mouth. AND FOr SOMeTHING MOre INDuLGeNT… From time to time. But she wanted to “clean them up. caloriewise. If you want to stick with your plan to increase nutrition and decrease calories. Brownie Crisps from Maida Heatter. IT WON’T ALWAYS TASTE THE SAME Zappala says one of the tough aspects of overhauling some of her family’s recipes was adjusting her palate to the different textures and flavors. says the two chief culprits are fat and sugar. using unsweetened chocolate. or (if you’re using it in cookies) pressing chocolate chips onto the cookie surface instead of baking them into the cookie as a whole. But it’s not all about decadence. in the spirit of the holidays. And you can replace one third of high-fat or high-calorie ingredients with a low-fat version so you can keep the texture and consistency while still reducing calories. you can make Chocolate Christmas Pudding or Bûche de Noël. There are cupcakes from the Hummingbird Bakery. Coppedge suggests replacing it with cocoa powder for the color and flavor. www. She admits that an ingredient switch will often result in a somewhat different end product. like Gluten-Free Chocolate Fudge Pudding. but they taste essentially the same. especially at the holidays.” Coppedge adds. For the holidays. cuts the cookies’ calorie load in half.” he advises.kylecathie. If you want to remain virtuous. for example. such as Annie Bell’s Guilt-Free Chocolate Cake. Substituting just those two ingredients. which is loaded with fat. share. Applesauce and nonfat yogurts. which are readily available.” So Zappala now uses Earth Balance or Smart Balance spreads instead of butter and whole wheat pastry flour in place of all-purpose flour. You’ll find more than 100 temptations by renowned bakers and bakeries in Green & Black’s Organic Ultimate Chocolate Recipes. can replace oil or butter in many common holiday baked goods. (It’s also a great gift for all the chocoholics on your list.” she — KJ Reduced-Calorie Rice Pudding 22 TODAY’S DIET & NuTRITION . she explains. “Try a fat replacer that’s commonplace. Another major calorie hauler is chocolate. and for gluten and allergen-free treats. “Think about where it’s easiest to cut calories. he says. it’s important to make it as easy on yourself as possible. It’s easy to replace sugar with a sugar substitute. “The Crescent Cookies no longer have the creamy texture and they’re thinner. you may want something just a little more indulgent.) But remember. and L’Artisan’s Chocolate Martini. you’ll find recipes for luscious low-fat items. One of her favorite holiday recipes is her mom’s buttery Crescent Cookies.” she says. a little goes a long way so.HealtHy HOliday desserts certified master baker at The Culinary Institute of America.

Zappala has worked some similar healthy magic with her family’s Sour Cream Coffee Cake recipe. “Your palate is used to certain tastes. She keeps the eggs in the recipes and discourages home bakers from omitting or reducing them. of course. hazelnuts.rePLACeMeNT reFereNCe GuIDe: FAT. Chocolate: Substitute unsweetened cocoa for chocolate. Sugar: Replace high-calorie sweeteners like sugar with agave nectar (a little goes a long way). molasses. “Eggs are good for you if you’re a healthy person. Eat a half portion of that crème brûlée. DECEMBER 2010 23 . low-fat sour cream. Eggs: use two egg whites to replace one egg. or apples. AND CALOrIeS Butter and oil: Replace butter or oil with mashed or puréed fruits such as bananas.” says Coppedge. however. try healthier alternatives such as olive. SuGAr. you can replace nut toppings with a crunchy cereal. Dairy: use low-fat evaporated or condensed milk in place of heavy cream. skip the butter and use sugar alcohols instead of sugar. Pie crusts and fillings: For pie crusts. dates.” she points out. Virginia. she frequently writes about travel. “then you need to train yourself to eat less of the food. which is fine for breads but not pastry items. real maple syrup. which contain good-for-you fats. wildlife. If you’re melting chocolate. and outdoor recreation. however. and peanuts. don’t worry. about those recipes that you just can’t bear to change at all. replacing about 25% of the flour weight with whole wheat. coconut. honey. brown rice syrup. “It’s a mindset. so use them in moderation if a recipe calls for them. If you do use oil. HUSO is a freelance writer based in Blue Grass. try a combination of cocoa powder and buttermilk. While a serving of this healthier coffee cake version still weighs in at 571 calories. “If you’re all about quality. For fillings. the environment. Author of the book Moon Blue Ridge & Smoky Mountains. Coppedge says you can get away with Reduced-Calorie Banana Bread using whole wheat flour in combination with white flour. If you’re really concerned about calories. incorporating Earth Balance. as it usually contains trans-fatty acids and can give baked goods a strange flavor. using more than that. and organic raw sugar. Lower-fat varieties include almonds. Flour: You can often use whole wheat pastry flour instead of regular all-purpose flour. Avoid margarine. agriculture.” Zappala says. there is no trans fat or saturated fat. or canola. Nuts: Nuts are good for you but generally contain a significant amount of fat. use whole wheat white flour if you can’t find whole wheat pastry flour. use cookie crumb crusts instead of buttery crusts.” And. You may have to adjust expectations. You don’t have to give up everything. Just be sure it’s pastry flour and not just whole wheat flour. says Zappala. will change the product’s texture.” DEBORAH R. or Sucanat. whole wheat pastry flour.

Bake for 5 minutes. and allspice. melted carotene and vitamin E. Wrap the outside of the pan with foil. nutmeg. Scrape the sides of the bowl with a rubber spatula to get all the filling. 5 minutes. In a food processor.1 gms Recipe by Janet Zappala. Fiber: 5. *Sucanat is an unrefined. blend the cream cheese and Sucanat until smooth. Chill uncovered for 6 hours. nuTriTional noTe: Pumpkin is loaded with beta- ⁄2 cup chopped pecans ⁄4 cup natural buttery spread (such as Earth Balance or Smart Balance). Carbohydrates: 39 gms. Protein: 12 gms. pulse together the cookies and pecans until they’re finely ground. It’s great for the holidays or any time you want an exceptional treat. www. Nutrition Facts (per serving): Calories: 260. Remove the crust from the oven. Press the crust mixture onto the bottom and 2 inches up the sides of the pan. crushed (about 2 cups) 1 1 To Make Filling: In a large mixing bowl. Remove the cake from the oven. cinnamon. about 1 hour. Bake the cheesecake until the center is set and the edges begin to crack. Keep the oven 24 TODAY’S DIET & NuTRITION . Lightly grease a 9-inch springform pan.HealtHy HOliday desserts 1 teaspoon vanilla 1 1 1 ⁄2 teaspoon cinnamon ⁄4 teaspoon nutmeg ⁄4 teaspoon allspice Whole or chopped pecans for garnish To Make CrusT: Preheat the oven to 350˚F. combine the cookie mixture with the melted butter alternative and the Sucanat. mix thoroughly. vanilla. Total Fat: 15 1 tablespoon Sucanat* Filling 3 8-ounce packages reduced-fat cream cheese. eggs. Add the pumpkin. beat until smooth. Sodium: 298 mgs. Garnish with whole or chopped pecans. 5 minutes Serves 8 Crust 1 10-ounce bag gingersnap cookies. Prep time: 15-20 minutes Cook time: 1 hour. Pumpkin Cheesecake This dessert will make you a star! Given to me by my dear friend Frank. softened 1 cup Sucanat 1 cup canned pumpkin 3 eggs gms. unprocessed sugar that is a more healthful alternative to refined brown sugar. used with permission from My Italian Kitchen: Home-Style Recipes Made Lighter & Healthier. set it aside. this cheesecake has elevated me to star status in my home. To asseMble and Cook: Pour the filling into the baked crust. cool for 20 minutes. In a medium-size bowl.

Protein: 3 gms. softened 1 cup powdered sugar. Take a heaping teaspoon of dough and roll between your palms. nonstick cookie sheets. Total Fat: 4 gms. used with permission from My Italian Kitchen: Home-Style Recipes Made Lighter & Healthier.6 gms. Prep time: 25 minutes Cook time: 20 minutes Makes approx. In a large mixing bowl. every year. sifted. DECEMBER 2010 25 . mix thoroughly. a little at a time.) Bake for 20 minutes. Add the vanilla. Nutrition Facts (per cookie): Calories: 60. and no matter how many they made we always begged for more. (You’ll need 2 large. the fiber in these nuts may help lower cholesterol levels. Cool on the cookie sheets for 15-20 minutes. Add 1 cup of the powdered sugar. Carbohydrates: 5. Fiber: 2 gms Recipe by Janet Zappala. Let that be fair warning: Double your recipe. Repeat to make approximately 60 cookies. Also. double your pleasure. Sodium: 25 gms. cream the butter alternative. 60 cookies 1 cup natural buttery spread (such as Earth Balance or Smart Balance). then gradually add the flour and nuts alternately (start with flour and end with flour).com ⁄2 cup finely chopped pecans Preheat the oven to 350°F. Sprinkle them with powdered sugar. plus a little more for sprinkling 1 teaspoon vanilla 21⁄2 cups whole-wheat pastry flour or unbleached white whole-wheat flour.addicusbooks.Crescent Cookies Mom and her close friend Faye made these butter cookies for every holiday. place on nonstick cookie sheet and form into a crescent shape. www. sifted 1 ⁄2 cup finely chopped walnuts 1 1 nuTriTional noTe: Walnuts and pecans contain heart-healthy monounsaturated fats. Remove the cookies to a plate.

executive chef and owner of Prezza restaurant in Boston.Greek Youvarlakia Soup (Rice and Meatball Soup) F 26 or your next holiday party. abandon tired recipes and add some foreign intrigue by serving foods that reflect the savory tastes from the seaside of Italy. or the earthy flavors of Greek cuisine—or all three! ENTERTAINING ITALIAN STYLE: ANTIPASTI FROM THE OLD COuNTRY These light but flavorful antipasti recipes from Anthony Caturano. are wonderful small-plate options for any holiday gathering for up to a dozen people. the fancifulness of France. TODAY’S DIET & NuTRITION .

Toss. Fiber: 1 g. pepper. Chop the shrimp into pieces slightly larger than the beans. DECEMBER 2010 27 . Bring mixture back to a simmer and reduce until it really thickens. In a serving bowl. Protein: 8 g Note: Based on the use of a 750-milliliter bottle of red wine. Carbohydrates: 15 g. Remove the shrimp from the pan. It’s really great and I serve it now each year. Polyunsaturated Fat: 2 g. until they turn pink. Protein: 14 g In a medium saucepan. toss the beans once more and adjust seasoning. Spoon onto the baguette toast points and serve. then will toughen and then become tender again). but when they do. Monounsaturated Fat: 7 g. chopped 3 ⁄4 pound medium shrimp cannellini beans 2 cups cooked (or rinsed and drained canned) 1 bunch scallions. sliced and toasted Cannellini Bean and Shrimp Salad “This is a very traditional Italian dish. salt. Toss again before adding the basil. TD&N Nutrient Analysis (based on 12 servings): Calories: 227. heat 1 tablespoon of olive oil and the garlic over medium-high heat. sliced thin 2 sprigs fresh rosemary 1 ⁄2 teaspoon balsamic vinegar plus more to taste Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh basil leaves In a large skillet. Saturated Fat: 1 g. Total Fat: 10 g. Sodium: 154 mg. add the shrimp and cook. chopped 3 tablespoons olive oil 1 pound calamari bodies (slice the bodies into rings about 1⁄4 -inch thick) 1 bottle red wine 4 tablespoons chopped parsley 1 tablespoon crushed red pepper flakes 1 baguette. about 45 minutes to 1 hour. Add enough red wine to cover and drink the rest.Red Wine-Braised Calamari “I remember my first sous chef making this and serving it at a party at Prezza. Carbohydrates: 21 g. I love beans. TD&N Nutrient Analysis (based on 12 servings): Calories: 182.” 1 ⁄2 cup plus 1 tablespoon extra-virgin olive oil 3 garlic cloves. stirring frequently. Polyunsaturated Fat: 1 g. When the oil is hot but not smoking. especially in the winter. (The calamari will be tender. Total Fat: 4 g. reserving the garlic and oil. Saturated Fat: 1 g. Fiber: 6 g. Sodium: 50 mg. then add the vinegar and season with salt and pepper. and balsamic vinegar as desired. It’s sort of a sleeper at a party: People have to dare to try it. and the shrimp adds really great flavor. about 4 minutes. Add more oil. they are surprised at how good it is!” 3 garlic cloves. Add the parsley and chili flakes and let cool. Strip the rosemary leaves from the stems and add to the beans. Cholesterol: 88 mg. sauté the garlic in the olive oil until it begins to golden. Add the calamari and bring to a simmer. Just before serving. Cholesterol: 43 mg. adding the reserved oil and garlic. toss the shrimp with the beans. Monounsaturated Fat: 3 g.

changing the water twice daily) 1 Simmer a pot of water and poach the rehydrated cod until tender. season with salt and pepper. This can be made ahead of time and is best made at least a day before. Protein: 7 g ⁄2 cup chopped pickled sweet cherry peppers. Flake apart the fish and let cool. seeded. Mix all the ingredients together.” 1 pound salt cod (soak for two days in cold water in the refrigerator. Polyunsaturated Fat: 1 g. Fiber: 0 g. Sodium: 22 mg. Cholesterol: 16 mg. Carbohydrates: 0 g. TD&N Nutrient Analysis (based on 12 servings): Calories: 73. Total Fat: 5 g. Saturated Fat: 1 g. we fight over who will make it each year! Members of the older generation don’t allow mine because it’s not quite as traditional as theirs. and 3 tablespoons of the vinegar they come in 1 1 1 ⁄4 cup extra-virgin olive oil ⁄4 cup chopped scallions ⁄4 cup chopped parsley 28 TODAY’S DIET & NuTRITION . about 10 to 15 minutes. Monounsaturated Fat: 3 g.Foreign Intrigue Baccala Salad “This is a very traditional New Year’s Eve dish. In my family.

“We would start cooking and baking days ahead. Total Fat: 18 g. Sodium: 1. or until rice is tender. Fiber: 1 g. Polyunsaturated Fat: 3 g. Take one grape leaf at a time and place 1 teaspoon of the rice mixture in the center.) If desired. an assortment of cheeses. and so many desserts— Galaktobourko (Greek custard in phyllo dough). one at a time.” 2 pounds ground beef 1 large chopped onion 1 ⁄2 cup chopped parsley 141⁄2 ounces diced tomatoes 2 teaspoons salt 1 teaspoon pepper 1 to 11⁄2 cups rice 1 Boil water or chicken broth in a medium saucepan. or until rice is tender. Protein: 20 g Note: Calculated using one third of the olive oil soak. Place drained grape leaves in the pan for a few minutes to soften and remove some of the pickling juice. Our table would be stacked with pastitsio (Greek lasagna).880 mg. Continue to roll until it forms a tight cylinderlike shape. kourambiedes (Greek Christmas/ wedding cookies). Make sure the rolls are at least 2 inches from the top of the pot. TD&N Nutrient Analysis (based on 12 servings): Calories: 326. Layer the bottom of a large pot or baking pan with grape leaves (or meat or sliced vegetables) and place rolled grape leaves on top. Place a heatproof plate on top and press down slowly. dolmades (stuffed grape leaves). (You can also bake it in a 350˚F oven for about 30 to 40 minutes. Haidar shares her traditional crowdpleasers. she says. Greek stuffed turkey (stuffed with a beef and rice mixture). or butter 1 14 ⁄2 ounces tomato sauce One 16-ounce jar grape leaves Juice of 1 ⁄2 lemons 1 1 cup olive oil Mix the first nine ingredients thoroughly. Cholesterol: 47 mg. olive oil. Keftedes (Greek Meatballs) Dolmades “Dolmades (meat-stuffed grape leaves) is another recipe we use at the holidays and year-round. Cover and cook at medium heat for at least 45 minutes to 1 hour. Saturated Fat: 4 g. or sour cream. Add enough water into pot until you see it just near the edge of the plate. Remembering her Greek-style upbringing. Roll the bottom first and then the sides. Pour the lemon juice and olive oil over the rolls. Carbohydrates: 22 g. serve with lemon sauce. which serve 10 to 12 as appetizers. or pressure cook for about 20 to 25 minutes. It makes a great appetizer or main course. and so much more!” Here. Monounsaturated Fat: 10 g. thick yogurt. DECEMBER 2010 29 . Remove stems from grape leaves. ⁄2 cup margarine. or until rice is tender.uNIQuELY GREEK Indianapolis chef and cooking instructor Katherine Haidar grew up eating the cuisine of her parents’ homeland. just like any typical family during the holiday season. holiday breads.

Washington. peeled and sliced ⁄2 cup chicken broth Salt to taste 6 tablespoons whole milk 1 ⁄4 cup heavy whipping cream Snipped fresh chives for garnish Wonton Mushroom Purses In saucepan. “Amuse bouche (pronounced uh-myuzboosh) is a French term meaning ’amuse the mouth. 30 TODAY’S DIET & NuTRITION . Pour vichyssoise into shot glasses. Sodium: 89 mg. It’s a little flavorful bite that wakes up (amuses) the taste buds. compliments of the chef. then cover and simmer for 35 minutes. Fiber: 1 g. thinly sliced. add sliced potato. garnish with chives and serve. TD&N Nutrient Analysis (based on 6 servings): Calories: 70. Any home cook can do this. and salt according to taste. elegant restaurants often offer an amuse bouche to diners as a special treat. ”Such a small gesture but a pleasing way to delight their customers.” Serves 6 to 8 3 tablespoons leeks. white portion only 1 ⁄4 small onion. Total Fat: 5 g. Monounsaturated Fat: 1 g. Saturated Fat: 3 g. Purée vichyssoise in food processor or blender with the milk and cream. before any courses are served. Protein: 1 g MICHELE DEPPE is an award-winning freelance writer based in Bothell. Just a few spoonfuls are all you need to start a dinner party. too. Transfer to a container with a pouring spout and refrigerate. Polyunsaturated Fat: 0 g.” Vichyssoise in a Shot Glass “Everyone loves vichyssoise—potato leek soup—so it makes an ideal amuse bouche. Bring to a boil. The self-taught cook and grande dame of dinner parties has a deep love of good food that includes French cuisine. Cholesterol: 18 mg. “Five-star.Foreign Intrigue A FANCIFuL LITTLE TASTE OF FRANCE Peggy Bucholz has a passion for entertaining.” Bucholz explains.’” Bucholz says. presented in a shot glass for added drama. Carbohydrates: 5 g. thinly sliced 11⁄2 teaspoons butter 3 1 ⁄4 cup potato. sauté leeks and onion in butter until tender but not brown. chicken broth.

The author of The Entertaining Encyclopedia shows you how to work with what you have to make any table more festive. Protein: 13 g Parmesan Tuile and Green Pea Mint Sorbet Want your table to look as inviting as the food you place on it? You don’t have to spend a fortune to make an inviting table. or until lightly golden. Repeat until you have eight rounds or ovals and place them 2 inches apart on a parchment-lined baking sheet or silicone mat. Sodium: 527 mg. Measure 1 tablespoon of cheese and form it into 2-inch rounds or ovals.robertrose. TD&N Nutrient Analysis (based on 8 servings): Calories: 139. Pipe or spoon the sorbet into the Parmesan tuiles and serve immediately. Purée again and return to freezer to set. thawed 1 tablespoon fresh mint. www. cover. Before your next holiday gathering. fresh mint. Working quickly. Monounsaturated Fat: 0 DECEMBER 2010 31 . Cholesterol: 21 mg. Total Fat: 9 g. Remove from oven with a spatula. roughly chopped 1 tablespoon crème fraîche or sour cream Pinch of salt Preheat oven to 325˚F.Parmesan Tuile and Green Pea Mint Sorbet Serves 8 8 ounces Parmigiano Reggiano or Asiago cheese. If the cheese becomes too brittle. store them covered at room temperature. coarsely grated 5 ounces frozen peas. Saturated Fat: 4 g. Carbohydrates: 3 g. Bake for 3 to 5 minutes. Transfer to a small bowl. form into cone shapes to make tuiles. In a food processor. Fiber: 1 g. check out Perfect Table Settings: Hundreds of Easy and Elegant Ideas for Napkin Folds and Table Arrangements by consummate party pro Denise Vivaldo. and salt until smooth. Polyunsaturated Fat: 0 g. return to oven for 1 minute. purée peas. and freeze. The tuiles can be made two days ahead. crème fraîche or sour cream.

who specializes in holistic medicine. “Turn the house away from the wind and cover the doorway with waterproof burlap or heavy plastic. — Maryann Hammers 32 TODAY’S DIET & NuTRITION . DVM. draft-free doghouse that’s large enough to allow them to sit and lie comfortably but small enough to hold in the animal’s body heat. Raise the floor several inches off the ground and cover it with cedar remove all ice and snow. a teaspoon will kill a cat. senior director of companion animals and a companion animal expert for the Humane Society of the united States. “Very young. and mittens. give the hood of your car a sharp knock before getting in and honk the horn before starting the engine. DVM. not metal.” Nelson says. and arthritic pets are especially vulnerable to the elements and prone to frostbite and hypothermia. l Protect them from poisons: “Just 1 tablespoon of antifreeze can kill a dog.” says veterinarian Kristen Nelson. which discusses the triumphs and trials of opening an animal hospital in Minnesota (brrr!). l Prevent the agony of da feet. The noise will wake them up and give them time to escape. author of Coated With Fur: A Vet’s Life. bowl) and check to make sure it doesn’t freeze. and candles are all hazardous for your kitty as well as electrical cords. made from propylene glycol. l Give ‘em shelter: “If it’s too cold for you to be outside. hay. a veterinarian and assistant professor at Kansas State university Veterinary Medical Teaching Hospital. So have a heart and bring them inside. rinse paws with warm water. “Neighborhood cats sometimes climb up under the hood of a car to get warm. l Knock and honk if you love cats: Even if you keep your pets inside (good for you!). Christmas lights. “Keep pets away when you change or drain your antifreeze and clean up spills immediately.Lifestyle pet page Creature Comfort Keep Your Pets Safe in Cold Weather B aby. it’s cold outside! We humans can layer on sweaters.” says Betsy McFarland. old.” says Susan Nelson. and tinsel.” Saul notes. DVM. l Don’t let curiosity kill the cat: “Potpourri. And speaking of cars.” says Susan Nelson. But what about our furry friends? Take these six tips for keeping your pets warm and safe all winter long: l Send them to the doghouse: If it’s not cold enough to prevent your pets from being outside. I prefer those with nonskid bottoms and breathable fabric on top. Don’t forget to leave outdoor pets plenty of water (in a plastic.” says Betsy Saul. and towel them off. still be sure to keep them protected. Ice-melting products and rock salt can irritate and burn sensitive paws. cofounder of Petfinder. a database of homeless. (She suggests using a brand such as SIERRA. it’s too cold for your pet to stay out as well. scented oils. After your pet has been outdoors. which is less appealing to pets). Freezing weather and wind chills can threaten your pet’s life. adoptable pets. “Consider booties. Offer outdoor cats a cozy box and dogs a dry. “Cars are like refrigerators in cold weather and may cause hypothermia.” warns Ohio veterinarian Carol Osborne. coats. never leave your pet in one. or straw for insulation.

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Doing things with your hands is therapeutic. and I just bought a gigantic bag of Dum-Dums. you’re stimulated the minute you step outside.of fruits and vegetables. Cholesterol: 0 mg. My mom was the cook. which is featured in I Like You: Hospitality Greek Beans 11⁄2 pounds of green beans 3 tablespoons of olive oil 1 bunch green onions. — DRH DeCeMBer 2010 35 . It’s based on a recipe from my grandmother. Polyunsaturated Fat: 1 g. When you go outside in New York. Saturated Fat: 1 g. It’s great to have a hobby. They’re fun and everyone loves to get them for presents. Sauté onions. I’m not a smoker or a big drinker. and I can live off that for three days. TD&N: How does your new book. but I’ve changed it some and made it my own. Total Fat: 8 g. TD&N: Who has been the biggest health/fitness/ food inspiration in your life? Sedaris: When I was growing up. I boiled a chicken the other night for dinner. And lemon water—I drink it every day. So I got it in my head it was good to do that. Fiber: 8 g. chopped 1 small Under the Influence. Monounsaturated Fat: 5 g. but I stay up late with a big bowl of popcorn. Sodium: 307 mg. reflect your personal health philosophy? Sedaris: I give everything in my life the Simple Times test: Make things simple and not so complicated. Add salt and pepper to taste. the choices we have are crazy. I go to the grocery store every day. and my dad was the grocery shopper. Protein: 5 g Recipe used with permission from I Like You: Hospitality Under the Influence by Amy Sedaris. I’m also obsessed with making those potholders with the cotton loops. and beans. garlic. then cook for another 15 minutes. I love them! But I had to throw it out because I couldn’t stop eating them. I love the idea that you can make things on your own. It’s a big hit with vegetarians. TD&N Nutrient Analysis (based on 6 servings): Calories: 170. Carbohydrates: 25 g. basil. TD&N: What’s your favorite recipe? Sedaris: I improvise when I cook anything. peeled and chopped 2 crushed or minced garlic cloves Oregano. oregano. Cook covered on low heat for 45 minutes. TD&N: What do you do to fight stress or help you relax at the end of a crazy day? Sedaris: I walk around the block. Add 1⁄2 cup of water. Simple Times. My favorite recipe is for Greek Beans. hachettebookgroup. I love it when I’m in a really big grocery store. TD&N: What’s your top guilty food pleasure? Sedaris: Popcorn! It’s horrible for your teeth. chopped 2 carrots. my dad always had workout rituals. I like cooking in fall and winter and having the oven on with root vegetables cooking. www. and I cook for myself. and carrots in oil and bouillon (if using). Add can of crushed tomatoes. Take lid off and add tomato paste. basil (maybe about 11⁄2 teaspoons each) 1 28-ounce can of crushed tomatoes 1 ⁄2 6-ounce can of tomato paste 1 bouillon cube (optional) Salt and pepper Wash beans.

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Then I do Pilates when I can. is a goofy mixture of fun and quirky crafts (ever wonder how to make a shower curtain for a dollhouse?) and overthe-top commentary on how to manufacture tools at home for enhancing fun in the bedroom.” Born in New York but raised in North Carolina and of half Greek descent. And yes.” she remarks. fitness. Her favorite part of the book project was the costume section. TD&N: What is your favorite way to stay fit? sedaris: I live in a walking city. and their pet rabbit. and I eat a salad every day. comedienne. “And it was a blast. a comedy about parents trying to get their children into an exclusive kindergarten. I go to the gym CLAY on 14th Street and work out with my trainer two to three times a 34 TODAY’S DIET & NuTRITION Stars week. I do mostly free weights.Lifestyle q & a Amy Sedaris PHOTO BY DANIELLE ST. Amy Sedaris is at once zany and down to earth. oatmeal. and best-selling author of I Like You: Hospitality Under the Influence. TD&N: What foods are always in your kitchen? sedaris: I always have greens because I’m a rabbit. We never would have guessed! Sedaris’ latest project is the newly released film The Best and the Brightest. just how serious is she? Read her book and you can decide. in which she stars alongside Neil Patrick Harris. Sedaris now lives in New York City with her imaginary husband. Simple Times: Crafts for Poor People. Growing up in the South. we always had lots . and peanut butter and jelly. and Kate Mulgrew. “The writer and director were so passionate about it. LAuRENT A ctress. many of which will have you chuckling even if you never read a line. She has a wonderfully eclectic outlook on food. but I had to cut back on that because it was making me lazy and I wasn’t getting the cardio. and everything else—so we think anyway. As for the rest. it’s a hard workout. so walking is a big thing for me. it’s loaded with full-color photographs. Glenn. Bonnie Somerville. canned soup. “I love getting dressed up in characters.” she says. I always have rice. I decided to do it. Her latest book.

you’re stimulated the minute you step outside. peeled and chopped 2 crushed or minced garlic cloves Oregano. Sauté onions. It’s great to have a hobby. and I can live off that for three days. and Under the Influence. And lemon water—I drink it every day. I boiled a chicken the other night for dinner. but I stay up late with a big bowl of popcorn. Cholesterol: 0 mg. Fiber: 22 g. www. Add can of crushed tomatoes. I love the idea that you can make things on your own. Polyunsaturated Fat: 2 g. Total Fat: 7 g. I’m not a smoker or a big drinker. I go to the grocery store every day. TD&N: How does your new book. garlic. My mom was the cook. They’re fun and everyone loves to get them for presents. It’s a big hit with vegetarians. TD&N Nutrient Analysis (based on 6 servings): Calories: 529. TD&N: What’s your top guilty food pleasure? sedaris: Popcorn! It’s horrible for your teeth. I love it when I’m in a really big grocery store. chopped 1 small onion. Add salt and pepper to taste. my dad always had workout rituals. When you go outside in New York. I love them! But I had to throw it out because I couldn’t stop eating them. I’m also obsessed with making those potholders with the cotton loops. hachettebookgroup. TD&N: What do you do to fight stress or help you relax at the end of a crazy day? sedaris: I walk around the block. and I just bought a gigantic bag of Dum-Dums. Sodium: 318 mg. Protein: 30 g Recipe used with permission from I Like You: Hospitality Under the Influence by Amy Sedaris. Saturated Fat: 9 g. and my dad was the grocery shopper. reflect your personal health philosophy? sedaris: I give everything in my life the Simple Times test: Make things simple and not so complicated. chopped 2 carrots. Simple Times. the choices we have are crazy. oregano. which is featured in I Like You: Hospitality Greek Beans 11⁄2 pounds of green beans 3 tablespoons of olive oil 1 bunch green onions. basil (maybe about 11⁄2 teaspoons each) 1 28-ounce can of crushed tomatoes 1 ⁄2 6-ounce can of tomato paste 1 bouillon cube (optional) Salt and pepper Wash beans. My favorite recipe is for Greek Beans. Add 1⁄2 cup of water. but I’ve changed it some and made it my own. I like cooking in fall and winter and having the oven on with root vegetables cooking. So I got it in my head it was good to do that. Take lid off and add tomato paste. TD&N: Who has been the biggest health/fitness/ food inspiration in your life? sedaris: When I was growing up. basil.of fruits and vegetables. TD&N: What’s your favorite recipe? sedaris: I improvise when I cook anything. and carrots in oil and bouillon (if using). and I cook for myself. Cook covered on low heat for 45 minutes. Carbohydrates: 88 g. Doing things with your hands is therapeutic. — DRH DECEMBER 2010 35 . then cook for another 15 minutes. It’s based on a recipe from my grandmother. Monounsaturated Fat: 5 g.


It’s become almost a friendly competition of sorts over who can create the most amazing gluten-free dish to wow diners. Other dishes. until recently. The Indian-Spiced Kefir Cheese is served wrapped in fresh romaine lettuce rather than pita bread. dissected each item on the Asian Fusion-style menu and re-created the most popular in glutenfree forms that live up to the taste reputation for which the restaurant is known. Today.” explains executive chef Stephen Window. avocado. the Denver-based founder and executive producer of GF Culinary Productions. spurred by customer demand as well as their own culinary prowess. required a little more inspiration. red onion. This. also describes the standard “safe” meal that. cucumber. So now you have this lovely sense of creativity among chefs within the industry. a shift happened.” says Suzanne Bowland. “Chefs started learning more about different ingredients and methods to create gluten-free items that raised the bar in taste and creativity to compete with other restaurants. however. Not anymore. and peanuts and drizzled with a spicy ginger-lime dressing. The dish is flavored with green onions. Inc. the Polynesian Crab Stack. California. which were essentially plain and simple. The gluten-free transformation was simple for some dishes. Window and his team. tomato. and a gluten-free soy sauce. those seeking to dine out gluten free had no choice but to order.Diet & Weight gluten-free living Gluten Free Goes Gourmet S teak and potatoes: It’s the catch phrase for an all-American meal. One of the signature dishes is Ahi Poki. layered with slices of fresh mango. pea shoots. needed only the side of bread removed to make it gluten free. “We serve the ahi tuna on a thin slice of cucumber instead of a crisp wonton.” Good examples of gourmet gluten-free cuisine are the selections offered on a dedicated menu at the Roppongi Restaurant & Sushi Bar in La Jolla. gluten free has gone gourmet. For example. Continued on page 38 » Black Bean Soup With Red Pepper Relish PHOTO BY LARA FERRONI FROM GLUTEN-FREE GIRL AND THE CHEF DECEMBER 2010 37 . “As more restaurants began offering glutenfree items. sesame oil. or perhaps a plain baked chicken breast and steamed vegetables.

Throughout the journey you’ll find cooking tips and mini-lessons. and millet grain for a topping. the story not only of their courtship and romance but also of their mutual love of good 38 TODAY’S DIET & NuTRITION .000 sugar flowers—all gluten free. nine-tier wedding cake made for former first daughter Chelsea Clinton when she tied the knot with Marc Mezvinsky in July: vanilla sponge cake layered with dark chocolate mousse and decorated by 1. and a 30-day meal plan with more than 100 recipes. RD. in a surprisingly good way. which covers the basics of the disease and the diet and offers handy shopping tips and lists. Bareuther. 4-foot. white rice flour. including sorghum flour. — Carol M. finally finding a joy in eating and a thrill in cooking that she’d never known prior to her diagnosis.Diet & Weight gluten-free living Bowland. and yet another created a wonderful rosemary bread using a blend of gluten-free flours. he fueled an already burning passion for food and began to share his culinary skills with the object of his affection. “One chef made tabbouleh with quinoa instead of bulgur wheat. with Theresa Santandrea-Cull. One of the book’s peculiar strengths is how incidental it really is that the recipes are gluten A GO-TO GuIDE There’s no longer any reason for individuals newly diagnosed with celiac disease to struggle for information. potato flour. looking at the culinary glass as half full with marvelous discoveries rather than half empty thanks to a long list of prohibited foods. When Shauna James Ahern. who works with a number of chefs to stage her Gluten-Free Culinary Summits. One of the authors (the gluten-free girl. a primer on gluten-proofing the kitchen. She seems to have reveled in the challenges that accompany dietary restriction. RD reCIPeS FrOM GLUTENFREE GIRL ANd THE CHEF You don’t have to live gluten free to appreciate the charms of Gluten-Free Girl and the Chef: A Love Story With 100 Tempting Recipes by Shauna James Ahern and Daniel Ahern. You might say she’s the ultimate optimist. of course) is a well-known figure in gluten-free media. it was life changing but. because the authors entice you with vignettes about their relationship and make the recipes seem like a bonus. MHSc. magnificent. But you do need to be a sucker for both romance and good food. not just peruse for recipes.robertrose. corn flour. the force behind the blog Gluten-Free Girl and author of the memoir of the same name. Daniel Ahern. www. in the end. but you’ll keep reading to find out what happens next. When by a happy accident she met and fell in love with a talented chef. It’s that odd cookbook that you’ll actually read. offers other gourmet gluten-free recipe examples. was diagnosed with celiac disease.” Perhaps the best indication that gluten free and gourmet are no longer mutually exclusive is the now-famous. Adding to an increasingly long list of essential references (such as dietitian Shelley Case’s classic Gluten Free Diet: A Comprehensive Resource Guide and Suzanne Bowland’s The Living Gluten-Free Answer Book) is the Complete GlutenFree Diet & Nutrition Guide by Alexandra Anca. another created a tortellini pasta using amaranth flour and potato flour instead of wheat flour. The result is their engaging cookbook.

because a number of the dishes are not only delicious but also somewhat indulgent. Keep in mind. eggs. and heavy cream. You’ll find plenty of recipes you’ll want to use for entertaining and special occasions and some that should be shared to reduce the calorie load. and eager to experiment. passionate about ingredients. though. though you’d certainly want to. When was the last time you saw a dish like Crisp Pork Belly With Wild Rice. but there are many healthful options that won’t break the calorie bank. Sour Cherries. that the Aherns haven’t crafted the sort of cookbook you might use on a daily such as these— perfect for any day or even the holidays. rich with butter. The recipes aren’t timehonored favorites reworked to be safe for people with celiac disease but entirely new dishes that are appealing because they’re fresh and flavorful. — KJ Black Cod in Black Rice Flour PHOTO BY LARA FERRONI FROM GLUTEN-FREE GIRL AND THE CHEF DECEMBER 2010 39 . The focus is far more on tantalizing food that happens to be gluten free. Cabbage. and HoneySage Gastrique in a gluten-free cookbook? Or ShisoCranberry Sorbet? Garlic Flan? It’s a celebration of food and an especially good choice for people who are truly excited by cooking.


such as Persimmon Pudding With Brandy Hard Sauce. — KJ Johnny’s Marinated Mushroom Relish DECEMBER 2010 41 . with flavors and combinations you’ve likely never experienced. It must be the romance of Green’s new book The Wild Table: Seasonal Foraged Food and Recipes. an ordinary day on the job is an occasion for awe and wonder. with recipes by Sarah Scott and a foreword by The French Laundry’s Thomas Keller. or wild huckleberries in a basket and. If you want to cultivate Green’s sense of wonder. formerly the executive chef for the Robert Mondavi Winery in California and an educator and culinary consultant. Or perhaps it’s how she suggests. a passion for foraging. without quite saying so. Maybe it’s the spell of her subtle meditation on the way foraging tethers us to our hunter-gatherer ancestors. with dirt on her knees and twigs in her hair. and let Scott show you how to make magic. Since I’m typically more dazzled by glittering cities than wild places. Juniper-Rubbed Pork Loin With Prunes and Savoy Cabbage. Green communicates in broad. that for her. or Huckleberry Lemon Pudding Cake. Scott. chanterelles. a zeal for preservation. an Indiana Jones of wild foods who forages for mushrooms and other edibles that find their way into the dishes of some of the San Francisco Bay Area’s most renowned chefs. who kneels in silence to gather morels. whose windowsills are lined with bowls of elderberries and mulberries. has created a cache of seasonal recipes as wild as the ingredients she uses. graceful strokes a reverence for nature.Cuisine on the side Wild Things I ’m inexplicably enthralled by Connie Green. by works of art than wonders of nature. go out in the wild and gather the fixings for dinner. and a simple gratitude for the manner in which nature provides. I’m at a loss to explain why I’m suddenly daydreaming about being the kind of person who digs sassafras and knows what scuppernong grapes are. rushes them to an impeccably white-coated chef who drops everything to admire her offerings as if they were precious jewels.

rodalestore. Greece. right? Just pick up a copy of High Flavor. The prolific food writer and cookbook author’s bible of the region’s best dishes is now in paperback. She doesn’t promise you’ll get these meals on the table in a flash. creative but unpretentious (BLT Linguine).Cuisine book s for cook s Let Martha Rose Shulman be your guide to the Mediterranean way of eating and you’ll develop a repertoire of deeply flavorful. TODAY’S DIET & NuTRITION .com If Beef Bourguignon. Their new book. but 42 there are plenty for special occasions. Now Stephanie Ashcraft and Janet Eyring have made it even better. there’s good news. You can pinch pennies and get stick-to-yourribs-good food thanks to Jean Anderson. Turkey. Many of the recipes are ideal for any-night family dinners. and Ragout of Lamb sound like your idea of comfort foods yet meat seems like a luxury when your budget is tight. it makes it simple to whip up a dish for a holiday potluck.wiley. M. offering a slew of recipes you can prepare in 10 minutes or less. who shows you how to make delectable dishes with inexpensive cuts of meat in Falling Off the Bone. Low Labor: Reinventing Weeknight Cooking and you’ll find out how wrong you are. Tunisian Omelet? Persian Rice? Provencal Pumpkin Torte? You’ll want to try them all. Shulman shares more than 500 ways to make it delicious. The technique is just right for all the comforting soups and stews we crave during the chilly days. www. A dad who knows how tough it is to get food on the table at the end of the day. Hirsch creates dishes that are family friendly yet anything but boring (Stovetop Brocc Mac and Cheese).” relying on intensely flavorful ingredients that require less effort to cook. offers quick-prep recipes for everything from beverages to desserts. the Middle East. Italy. www. Slow cooking is great any time of year but in the holiday season. With this great resource.gibbs-smith. 200 Slow Cooker Creations. it’s easy to adopt a Mediterranean diet that will stay fresh and appealing over years. and it saves time you could better spend with your friends and family. with the best vegetarian dishes from Spain. Hirsch promises a lot and delivers—with an approach he calls “blunt-force cooking. In Mediterranean Harvest: Vegetarian Recipes From the World’s Healthiest Cuisine. you won’t know where to start. France. Any holiday party will be off to a good start with cups of their Rich Holiday Cocoa or Sweet Cherry Cider and hit a perfect endnote with any of their cakes or cobblers. highly nutritious The last thing you have time for on a busy weeknight is cooking a great meal. The book’s only downfall: The recipes are all so enticing. the Balkans. it’s triple great. Food writer J. Ossobuco. and North Africa collected over years of travel and study. Anderson preaches the gospel of slow cooking—braising and simmering—for tender meat and intense flavor.

com In this magazine’s pages. it’s fun reading. We don’t want no stinking cookbooks. Bitterman isn’t only a wizard of salt. Oh. Who’d have guessed that the Pulitzer Prize-winning critic’s musings on the culture of food and the preoccupation of cooking (which began with a blog and includes comments from readers) would be so entertaining? www. yet there’s little here that takes more than 20 minutes. www. Two thumbs up for film critic Roger Ebert’s ode to an appliance—The Pot and How to Use It: The Mystery and Romance of the Rice Cooker. Mostly. because it’s key to good cooking. because it makes a persuasive case for the notion that the masterful knowledge and use of salt will actually decrease your consumption and thereby improve your health. but he’s also a very engaging writer.” Yes. www. Salted: A Manifesto on the World’s Most Essential Mineral.crownpublishing. Read it if you want a small stash of good. says. but don’t mistake it for a cookbook. Ebert suggests. are practically any).tenspeed. Bastianich. Don’t even bother to put this book on the shelf. He rounds up lots of international flavors. and Bitterman shows you how surprisingly versatile different salts are and how nearly magical they can seem when used skillfully. who can’t completely set movies aside. True enthusiasts will be delighted by Bastianich’s eye for evocative detail and humbled by the breadth of his knowledge. With Recipes? One.and exotic sounding but down to earth (Fig and Manchego Puff Pastries). “There are countless rice cooker cookbooks. you’ll frequently see advice to cut the salt. As Ebert. colorful stories about the regions and the winemakers. because virtually everyone loves salt and it simply makes food taste better. So why are we wholeheartedly recommending Mark Bitterman’s wonderful new book. who shares an encyclopedic knowledge and gives you deep background in Grandi Vini: An Opinionated Tour of Italy’s 89 Finest Wines. please-everyone. Just leave it on the counter because it’s likely to become your go-to.randomhouse. there’s more. and lecturer on salt at institutions such as Le Cordon Bleu. an artisanal-product boutique. nutritious recipes for dishes that can be cooked in a rice cooker (which. And three. That’s delicious news.clarksonpotter. from Bangers and Mash to Doro Wat Chicken. Two. takes you behind the scenes and weaves fascinating. Selmelier of The An interesting new book comes from an unexpected source. Spend some time with Grandi Vini and you’ll surely want to book a flight to Italy and make room in your wine Have a passion for Italian wine? Travel the countryside with restaurateur and wine producer Joseph Bastianich. there are some recipes you’ll certainly want to try—but it’s more about the Zen of the method and the spirit of experimentation. And there’s simply no question that this one book almost instantly will make you a better www. everyday guide for weeknight cooking. www. an award-winning wine writer with three vineyards in DECEMBER 2010 43 .

Cuisine gif t guide Gifts for Food Enthusiasts ( click tags for gift description) 44 TODAY’S DIET & NuTRITION Wine and Spirits .

Kitchen Tools and Gadgets DECEMBER 2010 45 .

Cuisine gif t guide ( click tags for gift description) Kitchen Tools and Gadgets 46 TODAY’S DIET & NuTRITION .

Stocking Stuffers DECEMBER 2010 47 .

“Education really helps. seared. “But at some point. adding that chefs of French cuisine frequently offer such duos or trios. Haitian-born chef who came to the united States with his family at age 7. by age 25. or steamed fish. it wasn’t going to happen. Still. that’s three different foods. The prize? Four months of study at one of the best cooking schools in France. Senat. the 17-year-old snagged an entry-level job at a three-star restaurant in New York. With the help of Richard Grausman. “We went to a restaurant where the kaiseki meals include as many as 30 different foods. the dynamic is to push yourself to learn. soups. You are always working. going to the market. he’s keen on having his own restaurant by the time he is 40. rice. and discussing food with other chefs. which lessens your workload but still provides plenty of interesting flavors.” he says. and then prepare three different dipping sauces. pickled vegetables. Now. “For example. became chef de cuisine at the Mercer Kitchen in Soho. I was infatuated with that school. eating out. He was impressed with the small plates offered during a recent visit to his wife’s home country of Japan. cook some shrimp or grilled. Senat not only was executive chef but also had a hand in the restaurant’s design and décor.” says the Frenchspeaking. “I regretted not being able to go to the CIA. sauces. small plates can be fun to share. Then another opportunity arose. Determined to become a chef diploma-bedamned. Senat entered a cooking contest—and won. at 30. with simple flavors and lines: steamed tofu. Senat was diligent in his studies. Technically. Eventually leaving New York for Koco at El San Juan Hotel in Puerto Rico. 48 TODAY’S DIET & NuTRITION What’s his idea of creative entertaining? “If you’re having people over. Sylva Senat dreamed of attending the prestigious Culinary Institute of America (CIA). For now. he’s chef de cuisine at Buddakan restaurant in Philadelphia.” Evolving from that philosophy.” Senat says. and they don’t have to be complicated or intimidating. experimenting with new flavors. and you only need several more. Senat ended up on the fast track to his destiny.Cuisine chef ’s table Sylva Senat Chef de cuisine at Philadelphia’s famed Buddakan restaurant G etting a taste of culinary arts in high school.” He suggests building on a few ingredients and serving only three to five plates. was promoted to sous chef by Marcus Samuelsson at New York’s Aquavit restaurant and. But because he was one of six children from a family with limited finances. all in small . At the urging of a teacher. I realized that it’s up to each person to advance themselves. fresh fruit. who founded the Careers Through Culinary Arts Program. reading.

If you served those people an 8-ounce piece of fish. laughing.” Senat explains. “I go to cook dinner and two hours later. They’re used to so much variety and lighter food. I am not done yet!” — MD 6-Spiced Ahi Tuna Soba Noodles in Soy-Papaya Froth DECEMBER 2010 49 . Although brilliant in his professional kitchen. “Every chef’s secret for good cooking at home is having a great spouse!” he says.Chilled Tea Soba Noodles and Ginger-Glazed Mushrooms With Lemongrass-Sesame Broth amounts. they wouldn’t know what to do.” Another idea is to blend ingredients into a purée and then use a hand blender at an angle to add air so the purée is lightened into froth. Senat doesn’t often cook at home. “Froth can add so much intensity and flavor but in a light way.

”You’ll never be happy doing something you don’t feel good about. DeMasco is one of New York’s best pastry chefs. l Baking: From My Home to Yours by Dorie Greenspan. She was a true pioneer in that she was the pastry chef in that kitchen. and cookie recipes that make the home baker a success every time. “It sounds very trite and cliché. Her caramel chocolate ganache tart is a real standout. You can’t read this book without being inspired by Greenspan’s unbridled passion. and cookies in New York City. at age 50. It’s a scientific look at cakes. different uses. Cookies. you’ll be thrilled. she left Seventh Avenue behind to enroll in The French Culinary Institute’s Pastry Arts program. but if you can find a copy. so it was an easy decision for me.Cuisine what i can’t live without Gail Dosik From Fashion Maven to Haute Couture Baker G ail Dosik was a top fashion executive when. I could not live without my Essentials of Classic Italian Cooking by Marcella Hazan. and Other Sweets With Ideas for Inventing Your Own by Karen DeMasco and Mindy Fox. cupcakes. their properties. Italy’s my favorite place to visit. Fleming was the first pastry chef at New York’s Gramercy Tavern. but it’s true: Follow your passion and the money will come. . I’ve always loved baking.” What are your five favorite cookbooks or cooking technique books? l The Cake Bible by Rose Levy Beranbaum. not the pastry cook. It’s like wearing a beautiful dress with ripped underwear. and how to troubleshoot problems. l Lest you think all I eat are sweets. The book is out of print. and now she’s sharing her knowledge (and recipes) with us. now the boss and head baker of One Tough Cookie. muffin.” says Dosik. l The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming. Her streusel 50 TODAY’S DIET & NuTRITION topping for fruit crisps is the most delicious ever. There’s nothing worse than cutting into a beautiful cake and seeing giant tunnels—a sure sign of a poorly mixed cake. hand-decorated cakes. all I want to do is eat the way I did there. There’s an abundance of delicious cake. which offers custom-designed. l The Craft of Baking: Cakes. and when I come back from a trip.

but I weigh everything now—including my dog’s food! Do you know how easy it is to overfeed a small dog? If you had to limit your spice rack to five spices.11.What kitchen appliance do you use most and for what? That’s an easy one: My stand mixer is as valuable to me as my right arm. SautÉ and Simmer. Ten unique varieties ready to heat and serve. l Vietnamese cinnamon: the least sweet of all the cinnamons and a very full spice. and frostings that I make. gluten free soups. l Curry: You can turn an everyday dish into something exotic with curry. l Fleur de sel de Camargue: my favorite basic finishing salt. Created 3. otHer timeS you onLy Have minuteS to make a deLiCiouS aLL naturaL meaL. Bakers weigh their ingredients for the most accurate results. which would they be and why? l Tellicherry black pepper: a wonderfully sharp and powerful pepper. cookie dough. chilis and chowders in your grocer’s freezer. www. What dish do your family and friends request most? I make Marcella Hazan’s Bolognese sauce.kettlecuisine. mild. Mine takes a beating on a daily basis with all the cakes. What kitchen gadget couldn’t you live without? A digital scale. It’s less astringent. Merely making it is an act of happiness for me. — MD SometimeS you PeeL. What single dish or food could you not live without? I love asking people what their last meal would be if they were facing the electric chair. My last meal would be pizza with tomatoes and cheese. and wonderful. l Cumin: love it in certain Middle Eastern bean dishes and Mexican dishes and in guacamole.09 Two Color CMYK for Coated Paper Brown: 20C 78M 100Y 78K Orange: 6C 71M 100Y 32K . Look for our all natural. I sprinkle it liberally on my morning coffee because cinnamon has wonderful antioxidant and anti-inflammatory properties.

New Mexico’s State Cookie 52 TODAY’S DIET & NuTRITION . stroll up Canyon Road where farolitos light the way and the air is scented with the pinion wood smoke from luminaries (bonfires) around which the chilled warm their hands and sing carols. If you can’t make it to Santa Fe for the holidays. Christmas in Santa Fe. for example.Uncommon Taste Christmas in Santa Fe T hey call Santa Fe “the City Different” and if you’ve ever experienced Christmas in the New Mexico capital. just a stunning collision of cultures. the locals. captures the customs and the images that make the city magical each holiday—from the Pueblo dances and traditional folk plays and concerts to the midnight Masses. No contrived commercial displays. you know there’s no place like it. a charming book by Susan Topp Weber. enjoy a taste of its traditions with this recipe from Weber’s book. side by side with tourists. owner for more than 30 years of Susan’s Christmas Shop on the Plaza in Santa Fe. Biscochitos. On Christmas Eve. a festival of simple lights and quaint traditions.


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