Healthy Eating Nightmare
Eating out is a part of life and when you are trying to loose weight it is a huge challenge to stay on track. Here are some tips to help keep that meal out a little better on the belly…
1. Split your meal! Portions are HUGE, big enough for 2 in most cases. Miss HuskyHiker and I have starting doing this a lot. Not only are you saving calories your saving money too. Heck, even the grilled chicken at chilli’s has 850 calories and 45 grams of fat! That is without fries! Even if you are not with someone who is willing to split order your meal with a to go box and split it right when you get it. Enjoy the rest the next day for lunch…
2. Avoid sugary soda. Get water instead, you should drink more water anyway… One regular soda packs Read more »
Its easy to overindulge when camping. S’mores are just so delicious and hamburgers and hot dogs are so much fun to cook over the open fire. Here are some ideas for healthier camping food options…
The easiest thing to do is take a look and see if you can find lower calorie versions of the food you would normally take. Replace fatty cuts of meat with leaner cuts, hamburgers with turkey burgers, find lower fat hot dogs, baked potato chips or pretzels rather than greasy chips. Beef jerky is a great healthy camping food most are 97% fat free. Don’t forget your veggies too, many are very very tasty cooked over the open fire.
- Corn on the Cob – Peal back the husk and remove Read more »
Beets & Sweets
I think beets and sweet potatoes are my two favorite vegetables. Combine them with garlic, salt and some white onion and we have a winner…
This is something I would usually think to make in the fall or winter but had some beets and sweet potatoes both just sitting there on the table so I figured summer, why not…
Ingredients:
- 3 large beets or 5 medium beets, peeled and cut into chunks
- 3 medium sweet potatoes, cut into chunks
- 1 large white onion, cut in large pieces
- 4 cloves garlic, pressed
- salt and pepper to taste
- 4 tablespoons olive oil
Directions:
- Preheat oven to 370 degrees F
- Place chunked beets in a gallon ziplock bag with 2 tablespoons olive oil, 1/2 the pressed garlic and salt and pepper to taste. Shake well to coat beets. Place beets on a large baking sheet, single layer. bake for 20 min.
- Place chunked sweet potatoes and onion in large bowl add 2 tablespoons olive oil, rest of garlic, and salt and pepper to taste. Mix in bowl. Add beets from oven and toss to mix.
- Place beets and potatoes back on baking sheet and return to oven for 30- 40 mins or until veggies are tender and enjoy!
Fiddleheads with shallots & garlic on a bed of rice
I almost missed out on fiddleheads this year. Luckly I found them at a store today and cooked them up for dinner tonight. Usually in the beginning of May you see them start to show up in the locally owned grocery stores, this year I seemed to keep missing them and when I finally asked I was told they were already passed season. Fiddleheads are the unfurled fronds of a young fern, They grow in the wild and are uncultivated. Only certain types of fiddelheads are edible and you should only hunt and pick them if you know what you are looking for. Fiddleheads taste a bit like asparagus and should be boiled or steamed. I like to rinse them in cold water and gently rub them to remove any of the brown papery stuff on the spiral then steam or boil, some say to change the water half way through cooking.
The photo above is fiddleheads with shallots and garlic and white rice. I sauteed the garlic and shallots in olive oil, when well browned I added a bit of beer (I used Sierra Nevada ESB). Then I added the fiddleheads covered the pan and let it simmer for a bit, 10 minutes or so seemed to be good.
It is just great to be able to eat something fresh and local so early in spring… Being in Western, MA I have the availability of some of the best asparagus you can find anywhere. Can’t wait for summer and the availability of more local awesome veggies!
food, how to | Husky Hiker - Jim Bradley | 
January 15, 2010 9:46 am | 
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