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Utterly Harmless Chocolate Mousse

Is there anyone who doesn’t adore chocolate mousse? It’s one of my all-time favorite out-to-dinner desserts because it’s difficult to screw up. Even a mediocre restaurant tends to get it right. Probably because it’s so simple: Heavy cream, sugar, and lots of chocolate. Would wouldn’t love it? The only problem is…it doesn’t love me. After eating a serving (or two) of the traditional version, I usually feel throat-coated and sluggish.

During the dieting years, I made a failed attempt to make chocolate mousse a part of a healthy eating plan via a rather, shall we say, marketing savvy celebrity whose cottage empire of diet books centered around the declaration that all carbs are vile and fat is your friend. This product-hawking sweetie’s diet plan was similar to Atkins, only about ten times more decadent. She even had a chocolate mousse mix, made easily available by ordering off her website, or from the home shopping channel that helped her rake in millions. Do I sound annoyed at her? Well maybe a little. Let’s just get real for a minute: anyone who knows anything about healthy eating, weight loss, or maintaining a healthy weight will probably agree with me when I say: STAY THE HECK AWAY FROM HEAVY CREAM! Have it in moderate amounts in coffee if you must. Or in larger amounts, make it an annual event, like the creamed pearl onions I love at Thanksgiving…but look around you. Most restaurants are phasing it out of their cream soups and are coming up with dessert alternatives that don’t involve artery-clogging ingredients.

Yes, fat is your friend, but with one important caveat – in order for it to be a friendship that’s a two-way street, it’s gotta be a plant-based fat. No one’s gotten ill over a diet generous in olive, macadamia, coconut, or sunflower oil. Ditto for nuts of all kind, and my all-time favorite: The Avocado! You probably won’t find this version of chocolate mousse in many restaurants so go ahead and make it for yourself when you want something creamy, comforting, and unmistakably chocolatey!

Ingredient amounts are mutable – adjust according to your preference for sweetness and chocolate decibel level. This isn’t low in fat but I suggest you not fret about it. The mousse is loaded with monounsaturated fat, potassium, folate, panothenic acid, vitamin E, and several B vitamins. It may taste good, but heavy cream doesn’t even begin to touch that list of attributes.

So go get some avocadoes, wait a few days until they ripen (they will give a little when pressed, but not be mushy) and whip up a treat that treats your body like royalty!

Utterly Harmless Chocolate Mousse

Serves One

1 ripe avocado

8 drops of Stevia or one packet (or 1-2 TBS. honey or agave. I use Stevia because of its low glycemic index)

1-2 TBS. unsweetened baking cocoa or raw cacao powder

1 tsp. vanilla extract

Peel and pit avocado and cut into large chunks. Place in a food processor along with the other ingredients and whir till smooth. You may need to add a tablespoon or two of water if it’s too chunky. Scrap sides with scraper to make sure all the cocoa is evenly distributed. Whir some more until all the lumps are eradicated. Serve in something proper like a wine glass or dessert glass. Enjoy!

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Power Pesto

Please forgive me as I simultaneously pat myself on the back and write this: a quick missive on how I’ve found yet another way to eat healthy green vegetables while having little or no cognizance that I’m doing so.

Going clean four years ago has meant many things. There’s no one way to define how I dropped 185 pounds without dieting or surgery. It was a combination of giving up certain things while taking others on. Gone was the pattern of binge-eating when I was having a bad day…or just falling into it out of habit. It does become a habit if repeated often enough. Next to go were gluten and cow dairy. But I took things on, like long-distance walking, DDPYOGA, and more produce. Fruit was easy, but vegetables were a challenge. Me and greens don’t exactly exude an intense chemistry, but I want to feel better and keep the weight off. I can’t say that I ever felt lousy after eating vegetables the way I’ve felt lousy after overloading on potato chips and clam dip or a bucket of fried chicken. The problem I have with vegetables isn’t in their nutritional merit but rather with taste and texture. But there are ways to be creative. A few months ago I discovered I actually kind of dig roasted Brussels sprouts. If they’re halved and drizzled in olive oil, sprinkled with a bit of good salt then baked until just crisp (not charred) they possess a genuine appeal.

So a few days ago, as I noticed a Tupperware container full of leftover roasted Brussels in the fridge, it got me thinking. Maybe because it’s spring and greens are everywhere but I but I had a pesto-pasta craving and the wheels started turning. Why couldn’t a food processor shred the Brussels to bits so innocuous they’d blend perfectly into a pesto sauce while simultaneously providing all those good things to my body Brussels are known for?

There was one way to find out and the result is the recipe below. I tried it. I loved it. And I really couldn’t tell I was downing a batch of Brussels sprouts. They key is roasting. It adds a depth of flavor that you can’t get from boiled or raw. Takes a little time, but well worth it. Don’t get too hung up on exact amounts in a pesto recipe. A lot of it is to taste. If you like it garlicky, or more cheesey, adjust accordingly. Ditto for the olive oil. If you’re trying to stretch it out or simply prefer it more runny vs. chunky, use a heavy hand when pouring the oil. The point is to enjoy, and serve over gluten-free pasta or spread on a gluten-free bagel or baguette. Making a creation that used to be a no-no for me into a clean delight is pure, unmitigated fun.

Power Pesto

1 1/2 to 2 cups roasted Brussels Sprouts, room temperature

1 cup or more of fresh basil leaves

1/4 cup Peccorino cheese

1/2 to 1 cup extra virgin olive oil

3-6 cloves garlic

Blend all ingredients in a food processor until a smooth paste is formed. Serve immediately over hot pasta or toasted bread.

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Confidence Is The New Black or Who Gives a F*$%K About Loose Skin?

Not long ago, I came across an intriguing philosophical ‘ism on Facebook: a black shirt that bore hot pink writing on the front declaring “Strong Is The New Skinny.” Loved it. Even if I still take issue with ‘skinny’ as being an enviable state. What I didn’t really dig was the fact that it was sleeveless. I haven’t worn anything sleeveless since The Brady Bunch aired every Friday night.

So here’s my confession: even though I made an avocation out of being confident and self-accepting all those years I weighed 300 pounds+, I was never one of those big girls who had the courage to wear mini skirts or tank tops. There was no hiding the fact that I was nearly twice the size of just about everybody when I walked into a room, but baring my upper arms? Unthinkable. I felt tremendous shame at their overstuffed size and flapability. And guess what? Up until this morning I still did. I may have dropped 185 pounds through DDPYOGA and clean eating, but my upper arms never got the memo. I’ve got a pair of bat wing fit for handgliding off a cliff. I’m not putting myself down, it’s just a fact. A fact that may oneday change if I keep up the clean eating, DDPYOGA, and other forms of exercise I indulge in regularly.

But that tank top with the clever saying stopped me in my tracks that day and forced me to no longer hide from my upper arms. I placed an order and as I hit ‘send,’ knew that this was a shirt I’d be sharing with the world. This morning, I wore it to a hot yoga class, a place where virtually all shapes and sizes of people are grunting and sweating on their mats, and all of them attired in sleeveless shirts. For a month, I suffered through the 90-degree classes wearing 3/4 sleeve shirts. This morning I walked in dressed like everyone else, realizing it was time to give up the old beliefs of how I should look, time to give up the shame, and time to just start being who I am in this particular moment.

I even, for the first time, lay my mat in the front row. I had nothing to hide. It was OK to be front and center, and it was OK to wear my new shirt. From years of prior experience, I can tell you that self-recrimination is a choice. I engaged in it for years. Years of following like a catatonic sheep the ‘beauty’ industry’s directive of how I should look. Well guess what Shape, Self, Elle, and all the others…THIS is how I look. Period. No explanations or apologies.

Of all the e-mails I get from readers, the number one question by far is from women who are at the start of their journey, and already in a pre-panicked state over having loose skin when the weight’s gone. This concern has always puzzled me for a number of reasons.

1. If you haven’t gotten to the end of the road yet, you don’t really know what the outcome will be.

2. If you don’t take drastic measures, like crash dieting or bariatric surgery, the weight will come off at a safe pace and loose skin won’t be as likely.

3. If you exercise regularly, loose skin won’t be as likely.

4. Even if the worst case scenario pans out and you have (gasp!) loose skin…wouldn’t you rather have that than the burdonsome 50, 100, 200 extra pounds you were saddled with?

I know from experience, all those years I wasn’t ready to stop binge-eating and take an honest look at myself, I’d look (often subconsciously) for any excuse in the book to sabotage plans to clean up my life and get the weight off. If you’ve decided that loose skin is too big a risk to take or too hideous an imperfection to live with, then I’d say you aren’t ready. No judgements. Just be honest with yourself about it. I wasn’t ready for years. I dropped the weight when I’d done copious amounts of inner healing and practiced self-love until I was fluent in it. For decades I would not and probably could not give up the binge-eating. But I started with movement. If that’s all you’re able or willing to do, that’s PERFECT. Start with walking…or DDPYOGA if you prefer privacy. But movement will begin to heal you on all levels.

On the biggest, most fat-retaining parts of me, I have loose skin where there were once pillows of fat. My upper arms and inner thighs are not areas I’m enamored with, but I don’t dwell on it. Why would I? I’m 185 pounds lighter. I’m immeasurably freer. I’m leaps and bounds happier because I can move easily and without embarrassment. Last night I had dinner in a crowded restaurant where the tables were only inches apart from one another. Five years ago I would have broken into a cold sweat knowing that taking a seat at the banquet meant risking knocking a table askew. Believe me, that was a regular occurrence at 345 pounds. Do you have any freakin’ idea how wonderful it was to slide into my seat without incident? And get up to use the restroom instead of painfully holding it in throughout the meal because I didn’t want the embarrassment of pulling tables apart so there would be enough room for my departure? It may sound like no big deal, but when you were imprisoned by nearly 200 extra pounds, such freedom of movement is pure, unmitigated glory.

Those of you hoping for a Sports Illustrated sort of ending to my story, well, I think it’s safe to say that, at age 48 and a half, the bikini ship has sailed. Maybe with some lipo, and dedicating all my free time to weight training and ab work, and subsisting on vegetable and egg white omelets (that’s how the fitness models do it, I’m told), I’d have a shot, but I’m just not interested in that unreasonable a price tag.

I look good with my clothing on. I’m happy. I’m healthy. And I can take flights of stairs without sounding like a locomotive. All things I’d never thought would be a reality for me in this lifetime. Do you really think I’m going to spend an ounce of energy lamenting loose skin?

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Coconut Rice Pudding

Coconut Rice Pudding

Makes four 1/2-cup servings

This is one of my favorite desserts. Some days, when I’m in the mood, it’s breakfast. I often serve this to friends for dessert to drive home the point that gluten- and dairy-free eating can be delicious. You can use any rice, but my favorite is Arborio, the kind used in making Risotto. It makes a much creamier pudding. The coconut milk adds such a wonderful flavor that I don’t use sugar. I’ve added a small optional amount to the recipe.

1 13.5 ounce can coconut milk

1/2 cup Arborio rice

1/4 cup water

2 TBS. sugar or Agave syrup

1 tsp. vanilla

1/2 tsp. salt

Pour coconut milk into a non-stick saucepan, scraping the can thoroughly of any coconut cream left behind. Heat milk over medium heat until just lightly bubbling. Add remaining ingredients and cook 15 minutes uncovered, stirring occasionally, until most of the milk is absorbed into the rice. The rice should be pudding-like and not dry. Add hot water if needed for proper creaminess. Turn heat off and let rice rest, covered, for 10 minutes. Serve warm or place in parfait cups, cover with plastic wrap, and chill. Optional: serve drizzled with real maple syrup.

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Prosciutto and Onion Pasta

…Or as I like to call it: “The best cure for a pasta craving this side of Rome.” Chef Bill came up with this one afternoon when only a hot bowl of pasta would do. And while there’s nothing as lovely than al dente pasta bathed in a good Marinara sauce, tomatoes weren’t what our taste buds wanted. Since we’ve pretty much sworn off cow dairy and Alfredo sauces, the imaginative Chef Bill set about incorporating some key elements of flavor to tango properly with our penne, while leaving our health and digestive tracts unscathed.

The saltiness of the Prosciutto (thinly sliced Italian ham) and Peccorino (a sheep’s milk cheese similar to Parmasean) pair beautifully with the mildness of sauteed onions and the clean green of fresh parsley. Butter and olive oil are the emulsifying mortar that make this pasta dish taste, smell, and FEEL so good going down.

Prosciutto and Onion Pasta

1 bag gluten-free linguine (penne also works)

1 cup prosciutto, chopped into 1/2-inch pieces

1 cup chopped onions

3 TBS. extra virgin olive oil

2 TBS. unsalted butter

3 TBS. chopped parsley

1/4 cup grated Peccorino cheese

1/3 cup reserved pasta water

Salt and pepper to taste

Boil pasta in a large stock pot until al dente (about 8 minutes, stirring occasionally)

While pasta is simmering, heat oil in a saute pan or wok on medium heat. Gently saute the onions until just glassine. Add prosciutto. Simmer with onions about two minutes, mixing well. Add butter until melted.

Strain pasta, reserving 1/3 to 1/2 cup of the water. Return drained pasta to pot and add pasta water. Toss together over low heat for about a minute. Add salt and pepper to taste, then pour in contents of the saute pan. Toss thoroughly. If it feels dry, drizzle with a bit more extra virgin olive oil. Serve in pasta bowls and garnish with Peccorino and parsley.

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