Weighty Matters

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Going Less Processed

The weather is absolutely beautiful here this weekend. I had planned to go out on my boat today and tomorrow. Unfortunately, yesterday when I went out to check steering and engines, I discovered that my batteries were pretty much dead. They don’t have enough juice to start the engines. I tried charging the starboard batteries overnight and even that was enough. I am so disappointed. There’s no way that my boat guy could come over and install four new batteries in time for my friends and me to go out on our snorkeling trip. Picture me pouting big time.

I’m trying to roll with it, of course. I woke up this morning and set out for a 15 mile bike ride. Along the way I dodged a black racer snake that was sunning on the bike path. I saw dolphins swimming through the cut when I was at the top of a small bridge. I also saw giant false eyelashes attached above the headlights of a car. Only in the Keys!

Today’s exercise endeavor comes after a day that I declared to be car-less. Everything that I needed to do yesterday I did either by walking or riding my bike. This amounted to about 12 miles of bike riding plus two or three miles of walking — a good day for sure.

I’m going to use my day to be productive, since I can’t go out on the boat. Not that I’m obsessing about being landbound. (Not much anyway. Quite.) I’m going to attack the cluttered room of doom. I figure if I can at least neaten and organize the mess, I can more easily start going through the piles and clearing through it all. It’s either that or rent a backhoe.

In the meantime, I’m choosing to eat more fresh foods right now and looking for opportunities to go less processed. A month or so ago, I wrote about making my own low fat bleu cheese salad dressing with 0% plain Greek yogurt. Today I got it into my head to mix up a fresh herb vinaigrette. I have a little planter box with rosemary, thyme, parsley, oregano and basil. I also had a small bottle of quince-infused vinegar that was all-natural with very little sugar. So, for my vinaigrette, I whisked together a minced shallot, two small minced cloves of garlic, finely chopped herbs, the quince vinegar, a little salt and pepper, and then extra virgin olive oil. The flavors combined into something yummy and I’m sure they’ll deepen as they spend more time mixed together.

Here’s how my concoction compares to a national brand of balsamic vinaigrette, according to that product’s incredient list: vegetable oil (canola and/or sobean oil, extra virgin olive oil); water; balsamic vinegar; distilled vinegar; sugar; salt; garlic; spice; xanthum gum; paprika (for color). I looked up xanthum gum. It’s derived from carb products and used as an addiive in many foods.

I’m feeling proud that I’ve produced something tasty that doesn’t have a bunch of unnecessary additives. It just has to be healthier for me, too. Tasty plus healthy makes me more inclined to eat salads, just because I can use the homemade vinaigrette. Don’t think I didn’t consider that fact.

It might be more convenient to grab the products off of the supermarket shelves, but I’m training my mind to not use convenience as an automatic fallback. I’ve been successful at this in a lot of areas, most specifically the great reduction in “fast foods”. I can’t even remember when I last bought anything at a McDs, BK or other competitor! Now their offerings don’t even appeal to me, so they don’t trigger the urge to eat. I hope that, as with many things, the more I practice seeking out less-processed alternatives to foods, the less the over-processed stuff will lure me. That’s the plan anyway.


Processing Alternatives

A younger co-worker/friend of mine doesn’t have a car at the moment. Since she more or less lives on my way to or from work, I try to give her a ride as often as possible. We have great conversations during the drive. She follows a vegan food plan, often eats raw and seeks out foods that undergo the least amount of processing. I’m learning a lot from her.

No, I’m not giving up meat. I am way too much of a carnivore. My love of prime rib and lamb chops aside, as you know I am trying to eat healthy and make better choices as much as possible.

I regularly eat Greek yogurt. Usually, I buy the single serving containers of 0% fat yogurt with fruit. These are a good portion size for me at lunch and they’re easier to transport. However, I read a few articles recently that pointed out again that those fruited yogurts have more sugar. The articles recommended buying 0% yogurt and mixing in fresh fruit. I told B that I was doing that and she applauded, then she told me something really interesting that I hadn’t considered. She said that if I’m buying the fat free vanilla flavored yogurt, I’m still getting a more processed version with more sugar than I need. “You know, Mary, you can always buy the plain yogurt and add your own vanilla extract.”

Color me with my jaw dropped. I never considered that alternative. Doesn’t it sound sensible, easy and obvious? I still have some vanilla yogurt to finish up, but when it’s gone, I’m going to try her suggestion. Plain, 0% yogurt with vanilla extract and fresh fruit added should equal a perfect snack or light meal. If I find I need a little extra touch of sweetness, I am also trying some natural sweeteners that aren’t a colorful packet of chemicals.

Last weekend did I mention how I experimented with making a lower fat but still tasty bleu cheese salad dressing? Greek non-fat yogurt mixed with reduced-fat mayo, Worcestershire sauce, salt, pepper and, of course, bleu cheese. I even used reduced fat cheese. I was delighted with the delicious results.

I’ve long heard the suggestion that when cutting calories, read the labels on products and don’t use anything where sugar is higher than 6th place on the list of ingredients. I’ve noticed that sugar ranks near the top on a lot of products that say they’re “light” or fat free.

Next week I’m invited to dinner with a group of friends. One couple is cooking the main dish and dessert. I offered to bring salad. I’m planning a little mobile salad bar so that people can mix in whatever ingredients they’d like to add. I thought I’d start with a base of mixed greens and then offer the bleu cheese dressing. Since not everyone likes bleu cheese, I also have a delicious creamy Caesar recipe. I can also pack regular olive oil and balsamic vinegar.

The creamy Caesar has a mayonnaise base. Now, I could go with the reduced fat mayo again, but there’s more of it in this recipe than in the bleu. I’ve decided that I’m going to try to take this one step further. I’m going to attempt to make my own mayo. It will be a garlic aioli, to be exact. I’ve read several recipes and, frankly, this doesn’t look like a big challenge. I even found one that uses mostly olive oil which is a “better fat” oil. If I can produce an aioli that tastes good enough, then I can easily incorporate it into the Caesar dressing.

I’ve been trying to eat more vegetables each day, including a salad at either lunch or breakfast. I brought a salad for lunch every day this past week and I was very careful to measure out the amount of dressing that I brought with me, specifically so I wouldn’t negate the positive effort with an overload of dressing calories.

Peanut butter is one of my favorite foods. I like it as a snack and it’s a good protein source for me, particularly when I just need a snack to get me going before a bike ride, etc. The thing with peanut butter is that most of it is loaded with sugar and many brands also have big amounts of palm oil included.

Palm oil and palm kernel oil are present in countless upon countless products — from foodstuffs to cosmetics. It is increasingly more difficult to find products that don’t contain it in their list of ingredients. What is my objection to this oil? It’s so popular that it is a huge cash crop. The establishing of palm plantations to produce this oil is the major cause of deforestation of rainforest habitat in Indonesia and Malaysia. In turn, this impacts endangered species including the Asian elephant, tiger, Sumatran rhino and the Sumatran orangutan. I’m not going to turn this post into a giant soap box. However, even thought I’m only one person, if I can reduce my consumption of palm oil then I help reduce demand and maybe that, in some tiny way, helps those species. (Particularly if a lot of individual people do the same thing.)

Anyway, I’m delighted that I can easily find a reasonably priced organic peanut butter that not only doesn’t contain palm oil, but it doesn’t have any added sugar either. In fact, its only ingredient is peanuts! I shared that with B and she again applauded. Smart young woman that she is she also pointed out that, since I own a food processor, I could actually grind up peanuts and make my own peanut butter if I want. I don’t know if I’m ready to try that yet, but it could be on my horizon. In the meantime, I’m pleased with the alternative I’m buying.

In my quest to cut back on sugars contained in pre-mixed products and finding alternatives to some of the processed foods I would normally consume, I know that bottled salad dressings are one category of foodstuffs that I can replace with homemade concoctions. It is within my reach to make things that are big on flavor but lower in sugar and non-healthy oils/fats.

Since I know it’s possible, it only makes sense to try, don’t you think?

Are there any more natural, healthier, less-processed foods that you’ve tried and like?