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Using Honey In Cooking October 23, 2007

Posted by Mary Ellen Iafrate in : Uncategorized , comments closed

I like to start some of my mornings out by eating a small bowl of steel cut oats.  Normally, I also add fresh blueberries and a handful of pine nuts too.  Then I top off the delicious looking fare with a smattering of Michigan honey.  The meal looks and tastes great and gives me a natural energy boost to start my day.

 Recently, I came across an article on using honey in cooking.  While I know to watch the amount of honey I ingest, I found the article about using honey in recipes interesting.

 The following is the excerpt from the article.

How to Use Honey In Cooking

If you want to cook with honey, remember these tidbits:

One cup of white sugar equals a 3/4 of a cup of honey.

When using honey, use 1/4 cup less liquid or add four (4) tablespoons of flour to the recipe.

Lower the oven temperature 25 degrees when using honey.  (The best temperature seems to be around 325 degrees or lower.)

If you use molasses instead of sugar or honey, use one (1) cup for every cup of sugar the recipe calls for and 1/3 less liquid.

Remember, don’t overdo it on the honey.   Too much can be just as bad for you as white sugar, especially for those of you who have blood sugar issues.

October 6, 2007

Posted by Mary Ellen Iafrate in : Exercise, Uncategorized , comments closed

Is Diet and Nutrition Important While On Vacation?

Having just returned from a once-in-a-lifetime trip to Europe, I find I have to play catch up.  Not only am I behind on mail, bills and yard work, I have to catch up on my diet and nutrition. 

Our family in Italy are all fantastic, arms-wide-open, welcoming people.  They also have a completely different way of eating.  Previous to my trip, the diet I followed was mostly starch-free and consisted of the appropriate proteins, carbohydrates and fats with the occasional starch thrown in.  While visiting our Italian family, I found it impossible to resist the culinary treats that were offered at each meal.  I console myself with the knowledge that most people would not be able to pass up homemade pasta, homemade cakes and cookies, homemade tomato sauces, not to mention homemade bread.  If you are getting the picture you will realize I am only human and I ate it all.  But now I am paying the consequences.

DME Health Connection does not normally discuss diet and weight loss but I am today.  I returned to the USA over-weight, over-stuffed and in desperate need of vegetables.  Although our loving family offered a couple of vegetable dishes a day, it was not near what my body is use to consuming. 

My day usually begins with an appropriate-for-my-body protein, some fresh fruit, a dash of flaxseed thrown in and at least 20 ounces of non-chemical water.  Lunch and dinner follow a similar routine of protein, fruits and veggies,  an occasional starch and lots of assorted veggies in a salad.  The first day I was home, I mentally craved spaghetti and bread while my body was vegetable starved. 

The only question I have is why aren’t the European people fat and sick like I would be if I ate the way they do?  I think I have it figured out. 

I discovered that each day they prepare their food from scratch.  This includes tending their livestock, weeding and watering their gardens and fruit trees.  They still bake their cakes and bread in an open-hearth oven which heats up their family kitchen unbearably.  The family also walks each day to visit friends and extended family.

As I see it, if my day consisted of the same routine, I would be okay eating their way.  Unfortunately, my day is spent pounding keys, crunching numbers and making phone calls.  In other words, sedentary.  

It’s been four days since I have returned home and I am finally mentally and physically back into my routine.  Given the opportunity to take the trip again, I would jump at the chance.  Our European family is so welcoming, I would not miss a visit even if it meant I would return home with the same dietary complaints.