Just for fun, I thought I would share with you a day of eating in the life of a food writer, yours truly, the Curious Peanut, who loves to eat well, yet cares about good nutrition. I have decided to use June 16, 2009, as my example, since it offers an excellent peek into how I usually eat.
As dull as it sounds, I tend to eat the same thing for breakfast most days, since it’s healthy and keeps the calories in check. I always start with a mug of coffee, which I make after an hour of exercise and a shower. I was a Peet’s Coffee Top Blend fan, until the company stopped making the blend. When I couldn’t find a tasty substitute, I started fiddling around with different combinations from Starbucks and became hooked on a mixture of half Sumatra Decaf and half Gold Coast, which the store blends and grinds at “7” for filter drip. The resulting brew has a rich, syrupy boldness, which I temper with a splash of evaporated milk, less fatty than half-and-half, but just as creamy.
Next comes a piece of fruit—whatever is in season—and a handful of peanuts. (Surprise, I adore peanuts!) You can’t believe how fabulous these roasted legumes taste with coffee (peanuts actually are not nuts, but a legume, like peas). The bitterness of the coffee cuts the richness of the nutty bits, which in turn, soften the acids in the coffee. I highly recommend it.
On this particular day, instead of eating a piece of fruit, I made a vibrant fruit salad for myself and my husband. I currently am writing a story for the October 2009 issue of Shape magazine on six top fruits and vegetables that fight cancer. All the research I have done has reminded me that the more fruits and vegetables you can eat a day the better. In fact, eating a huge variety of produce each day is key because red, yellow, green, blue, and orange fruits and vegetables all contain different and very valuable vitamins, minerals, and disease-fighting compounds. So, based on all this renewed knowledge, I filled our fruit bowl with cut-up mango, pineapple, kiwi, and some thawed, organic wild blueberries from the freezer (which were about to suffer freezer burn and I wanted to use up).
Around 1pm, after spending the morning writing about the cancer-fighting benefits of Swiss chard and bok choy, I made a salad. I usually eat a salad for lunch, often arugula topped with shredded carrot, some chopped fennel, some toasted nuts or seeds, like pumpkin seeds, a handful of dried fruit, such as golden raisins, and half an apple, orange or pear, and a drizzle of soy. I don’t add any oil because the nuts and seeds provide the healthy fat. On this day, however, I simply spooned the previous night’s dinner over a bed of arugula. The dinner was a big, warm salad made from arugula (yes, I love arugula) topped with celery, roasted cauliflower florets, sautéed shrimp, chopped green olives, fresh lemon juice, olive oil, grated Parmesan cheese and some chopped chives and oregano from my garden,. It made a quick, delectable lunch. For added protein (since there was only one shrimp in my leftovers), I had a few rice crackers topped with almond cheese melted in the microwave. I discovered these wafer-thin rice crackers in Whole Foods when I was looking for a cracker to serve my friend, Nancy, who is gluten intolerant. At only 10 calories a piece, these little crisps make a nifty low-calorie raft for the “cheese.” I hit upon the almond cheese one day at Whole Foods when I was looking for a soy cheese alternative. The almond cheese—I love the sharp cheddar—tastes very good, if you suspend any expectation that it’s going to taste like real cheese. The almond “cheddar” has a nice savory flavor and, most important, delivers that satisfying, gooey, rich mouth-feel. Almond cheese contains very little fat, no cholesterol, and lots of protein. If you haven’t tried it, I suggest giving it a whirl.
Riding high on my Shape article’s push to load up on produce, I had an apple for dessert. Lately, Whole Foods has been selling organic Fuji apples, which, despite having been in cold storage since the fall, have a lovely, crisp snap. Then, because I was really getting into my Shape story, I had a big mug of plain green tea for dessert. Having lived in Japan, I have tins of loose green tea sitting around the house. Experts have found that green tea is a powerful weapon against cancer, so I have recently decided to drink a cup every day after lunch, instead of my usual black tea with skim milk. I recommend the loose green leaves over bag teas, since the leaves have a sweeter, grassier flavor. High-quality Japanese green tea doesn’t taste bitter.
Around 3pm, all that healthy eating wore off. I wanted something sweet and preferably chocolate. I tried to quell the urge with a few chunks of Trader Joe’s black licorice ropes, which are really tasty, but didn’t do the trick. So, I helped myself to some Ghirardelli dark chocolate chips, which I always have on hand to add to cookies (you never know when an urge for homemade chocolate chip cookies will strike.) If you’ve ever seen those chips, you know how big they are. I must have had at least twenty. Yum!
Around 6pm, I headed out to buy ingredients for a low-fat recipe I needed to test for the August-September 2010 issue of Cooking Pleasures, a subscription-only, national food magazine based in Minnesota. For every food article I write, I develop and test all my own recipes. Because I’d eaten all those chocolate chips, I decided to ride my bike to the market, instead of drive. It was a gorgeous, warm, golden evening, so I pedaled the long way to the market, about an eight-mile trip in all.
At Whole Foods, I found the ground bison (also called buffalo) that I needed for our Smokey Bison Burgers, along with all the additions necessary to season and moisten the meat: whole-grain bread (to grind into crumbs to lighten the patties); scallions, smoked paprika; garlic; low-fat cheddar cheese; and barbecue sauce. I also picked up a bunch of organic asparagus to steam and serve plain as a side dish, along with a bunch of organic spinach to sauté in olive oil with minced garlic. Because we love vegetables, I usually serve at least two veggies with our dinner. And, I do try to buy organic, whenever possible.
We grilled the burgers, which tasted fantastic! Bison meat contains much less fat and cholesterol than beef, yet has the same minerally, sweet flavor. Instead of fluffy, white buns, which have little nutritional value, we put the burgers on fiber-rich toasted whole-wheat English muffins and topped them with sliced tomatoes and arugula (I know, I went overboard). For dessert, we had some locally-grown strawberries, simply rinsed and eaten plain. We also had a sliver of this chewy, honey-sweetened dried fruit and nut chocolate torte that I had recently made for a wine and cheese tasting story I’m working on for the November-December 2009 issue of Vegetarian Times.
While my work clearly influences what we eat, we still would choose a diet rich in fruits and vegetables, whole grains, and lean proteins (mainly seafood and beans, since we don’t eat much meat), even if I were not a food writer. We simply love those kinds of ingredients and they make us feel good. But, as you can tell, we don’t deny ourselves either—we eat bread, drink wine, enjoy real cheese, chocolate, and sweets. Life is too short to miss out on such pleasures. As my husband so often reminds me, “Everything in moderation, including moderation.”
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