CULINARY COMMENT #1: FAT GIRLS ROCK!

We all know that fat bottom girls make this rockin world go round. Butt (hehe) what happens when the fats we eat make our bodies "go round" (if you know what I mean). lol I've done my homework on most of the fats out there...and boy does it get complicated. But I think I've broken it down into an easy to follow formula for my family.

So for my own organization and for the viewing pleasure of anyone who reads this blog - I figured I'd outline my personal fat preferences here. I've become a fat enthusiast as of late, because I know which fats to root for and which ones to boot. I love talking about fats (yeah, I'm weird like that) so if you have any insights or if you just want to chew the fat for a while - I'm your girl!

FATS I EAT - GUILT FREE IN MODERATION:
(starting with the highest nutritional value)

1. Fish Oil Capsules. Why? Because I don't much care for fish, and because I can't afford to buy the Whole Foods mercury-free variety. Thus I opt for a supplement to get those all important Omega 3s. I take 1-2 capsules daily of X-Tend Life Fish Oil (A GREAT product from a GREAT company. For more info about their supplements you can see their website here) They are based in New Zealand and their products are of very high quality. Their oil is doubly purified and has a higher DHA than EPA count. Just what I was looking for in my Omega 3. Pricier than I would have liked - but the more I study nutrition, the more I learn that quality matters. We are what we eat! And we are what we eat eats! (get it?)

2. Cold Pressed Extra Virgin Olive Oil (or as the health nuts out there know it...EVOO)

3. Avocados

4. Nuts (especially walnuts)

5. Flaxseeds

6. Canola Oil

7. Omega 6's (usually the oils you find in healthy crackers and breads and such)
•corn oil
•safflower oil
•soybean oil
•sunflower oil
•cottonseed oil

***NOTE: Omega 3s and Omega 6s are both essential fats. We must get them from our diets because our bodies can't produce them on their own. The problem in the current and typical American diet is that we eat WAY too many Omega 6s and hardly any Omega 3s. To function optimally, our bodies need a balance of these two essential fats. Which means most of us would do well to lower the amount of Omega 6 in our diet and simultaneously increase our Omega 3 intake. That's what I'm striving to do little by little. It takes some change and planning - but I'm working on it.

FATS I WOULD DO WELL TO ELIMIATE BUT CAN'T HELP BUT ONLY HAVE IN MODERATION:

1. Saturated Fats (ie: Animal Fat and the Fats found within products that come from animals like butter and sour cream and cheese)

FATS I STRIVE TO COMPLETELY AVOID:

1. Trans Fats (ie: anything that has Hydrogenated or Partially Hydrogenated in the ingredient list) Our bodies can't metabolize these fats properly and thus they have no benefit for us. They cause inflammation and major health problems when consumed, especially in excess.

PRODUCT DISCOVERY #1: ALMOND MILK

Milk. It does a body good...or does it? I can't be sure, but I've done quite a bit of reading - and while I still feel like I've only skimmed (pun intended) the surface of the info out there, I've come to a decision. No milk for me. I still eat cheese and yogurt (especially the frozen variety - haha) and a few other dairy products - but for the most part, I've MOOved on to new beverage ventures and left milk in the dust.

I can't say my decision was made on scientific research or figures or facts, but I've got plain old personal experience to back me up. When I drink milk I get bloated and gassy. When I don't drink milk...well...I don't! haha That's all the info I need.

At first it was a bit of an adjustment...ok, a big adjustment. I grew up practically drinking milk by the gallon-full. So what's a girl to do now when she eats her cookies? Water just won't cut it. And naked cereal? No way - not for me.

So I first tried Light Vanilla Soy Milk. Not bad. A different taste for sure, but one I could probably get used to. But what I couldn't get used to? The nagging thought that I was harming my baby from drinking it. I found all these places online saying that its best to stay away from soy during pregnancy. Now whether there's any truth to those claims or not...the onset of motherhood worry has me steering clear of soy.

Ok - so no soy. What do I do now?! My cookies are getting worried here!

Almond milk. The perfect solution. I bought a carton of Vanilla Almond Milk and brought it home eager to taste. Gulp. Delicious! So sweet, it must be the nector of the nut gods. So here I was in this glorious relationship with my Vanilla Almond milk - until I took a closer look at the nutrition facts. Loaded...and I mean LOADED with added sugar. I knew it was too good to be true. Dang! So I headed back to the store in hopes of finding still a better beverage.

Just when I almost lost hope - I FOUND IT! Unsweetened Almond Milk from Whole Foods. It's the same price as all the other "milks" I was buying and it has less than 1 gram of sugar. It has very little flavor - just a distant nutty undertone. Its creamier than water - but not so overpowering that you feel like your downing liquified dessert gulp after gulp. And with 40 calories per 8oz serving...I am one happy cows milk free camper.

So if anyone is looking for a milk alternative - allow me to suggest unsweetened almond milk. I've found my milky match...now its on to continue the nutritional make-over of the rest of my diet.

Bring it on!

CREAM CHEESE AND PECAN STUFFED BERRIES

Summer is here and I've got strawberries on the brain y'all - so here's yet another Paula Dean recipe I'm DYING to try!!! It looks fancy but seems super simple. I'll have to try my hand at it here pretty soon and post some pictures of my own. I'm planning to substitute low fat cream cheese and maybe try stevia instead of powdered sugar. Depends on how calorie consious I feel when I get around to making them. haha Let me know if you've ever tried this - looks delicious to me.

Ingredients
20 whole large strawberries, hulled
8 ounces cream cheese, softened
1/4 cup confectioners' powdered sugar
1/4 teaspoon vanilla or almond extract
2/3 cup chopped pecans

Directions
Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.

In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.

Picture and recipe courtesy of foodnetwork.com

Click here for the original recipe!

TALL ORDER SHORT CAKE

GRILLED S'MORES

SHOCKER ALERT! I, Kim Sigety, have found a Paula Dean recipe that actually includes NO BUTTER! Crazy, huh? Did your heart stop? Probably only if you actually make and consume the likes of anything from her kitchen. haha

Her show happens to be the only decent TV on during my lunch break...so I've found myself spening midday with her quite frequently these days.

Yesterday she had an episode all about GRILLING. mmmm...and this dessert recipe sounded like the perfect idea. Super easy, and a fun twist on a classic favorite. Could summer get any better than this?

DIRECTIONS

Take 1/2 of a grahm cracker sheet

Add a few squares of your favorite chocolate bar

Then add a few marshmallows (2 large work great)

Top it off with the other 1/2 sheet of that grahm cracker

Now wrap in foil as you would a foil dinner and slap that puppy on the grill.

It only takes a few minutes (depending on the temperature of your grill)

Remove when ready and enjoy that ooey gooey goodness!

That was simple enough right? And if you don't think so, all I have to say to you is:

YOU'RE KILLIN ME SMALLS!


For Paula's original directions - click here