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He Said/She Said: The Weekend Chef’s Diet Update

Carb-Reduced Diet Update

He Said:  Weekend Chef here. About a month ago, I wrote a book review for Why We Get Fat: And What To Do About It by Gary Taubes. I decided after reading the book that I was going to give a carb-reduced lifestyle a go as a long-term plan. The goal for me wasn’t weight reduction (although the extra Disney World weight from August had to go). I was seeking, to start, a scientific participation in the solution to our global obesity epidemic. No small goal there! I truly believed that the solutions presented in the book were realistic, viable and hopefully sustainable. The task was simple enough: eliminate all sugar and carbs while maintaining no calorie or fat intake restrictions. I started eating primarily meats and cheeses and vegetables and nuts. I kept up the 99% carb elimination over the first 3-4 weeks, lost several pounds and felt pretty darned good overall. The hardest part was finding enough to eat around the house and outside the house. Given enough supplies, I happily keep up eating in this fashion. I’m not out to torture myself, though, so I make the occasional exceptions here and there. Some naan when we’re out for Indian. A bite of treats with the kids. I still believe food and life are for enjoying, but if my general health benefits from reasonable lifestyle changes, I believe I will do my best to see it through.

She said:  I have been pretty good about accepting the Weekend Chef’s new diet.  The kids and I aren’t partaking in this carb-reduced diet.  However, when grocery shopping, I buy all of the Weekend Chef’s weekly requests including hummus, nuts, olives, pickles and cheese.  This diet might have increased our weekly grocery bill by several dollars.   However, it’s all for a good cause!  I don’t cook a separate meal for the Weekend Chef but even this past week, we all had turkey burgers over a bed of arugula instead of on a hamburger bun.  However, tonight, I’m making a Pumpkin French Toast Bake, which is definitely not diet friendly.  So, the Weekend Chef will end up eating leftovers of something else this week.  The kids are aware of their dad’s diet.  However, this past weekend when their uncle brought them a special dessert when babysitting them, they saved some of the chocolate mousse and strawberry cake for us to try.  They know we love trying new foods and wanted us to have a taste.  Although he’s trying to abstain from sugar, the Weekend Chef might have had some of those desserts.  This diet is a lifestyle change.  I don’t purposefully flaunt sugar and carbs in front of him.  However, if I’m having something new or we’re out to eat, I’ll always offer him a taste.  And he usually tries just a bite.  As he has told me, he’s not going to deprive himself on special occasions.  Overall, his diet hasn’t been too difficult to adjust to as a family.  While I commend him, I just can’t go the no carbs, no sugar route.

Have any of you made any long-term diet changes? How has it affected, if at all, your enjoyment of food?

Please share in the comments section.

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Philly Cheesesteak Fries

Philly Cheesesteak Fries

I have to confess that French fries are one of my favorite foods.   The Weekend Chef most recently created this recipe to fulfill my French fry cravings  It has all the flavors of a cheesesteak but eaten on a pile of fries, rather than a roll.  Topped with a homemade cheddar beer sauce, this dinner was delicious!  The kids enjoyed this just as much as we did!

Philly Cheesesteak Fries
Recipe from the Weekend Chef @ NY Foodie Family

Ingredients:
2 Tablespoons olive oil
1 green bell pepper, sliced
1 medium yellow onion, sliced
6-8 white mushrooms, sliced
24 oz steak (we used thin sirloin)
8 oz shredded sharp cheddar
8 oz beer (we used Yuengling lager)
1/2 cup flour
2 Tablespoons butter
4 servings of frozen French fries, prepared per directions on package

Directions:
In a medium pan over low heat, add the olive oil.  Cook the pepper, onion, and mushrooms until softened, approximately 10 minutes. Season with salt and pepper. In a small sauce pan, melt the butter over medium heat and mix in the flour.  Cook 5-6 minutes, stirring occasionally. Add the beer and cook until thickened. Remove from heat and mix in cheese until fully melted. Season liberally with pepper. Cook the steak(s) to your desired doneness and allow to rest. Slice the steak thinly. To serve, plate the fries and top with the vegetable mixture, steak and cheese sauce.

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Taco Tuesday Turkey Burger

"Taco Tuesday" Turkey Burger

In honor of Cinco de Mayo, the Weekend Chef created this “Taco Tuesday” Burger.  We’ve had our share of taco dinners…..because really, who doesn’t love tacos?  We’re guilty of using the occasional boxed set from the supermarket. You know what I’m talking about: corn taco shells, pouch of sauce, and a pouch of seasoning. The Weekend Chef’s taken all the elements of a traditional taco and created a burger that was ah-mazing!  We’ve upgraded from the packaged taco seasoning to Penzeys Taco Seasoning blend.  There are plenty of online recipes for homemade taco seasoning blends as well if you prefer to go that route. Like tacos, these burgers are versatile, in that each family member can choose what toppings they want on their burger.  Our son HATES guacamole and wanted nothing to do with it.  Meanwhile, our daughter who doesn’t usually eat guacamole enjoyed it with all of the other toppings on her burger.  Warning, be sure to have LOTS of napkins handy!  We found these burgers to be a bit messy…..but totally worth it!

Taco Tuesday Turkey Burger
Recipe from the Weekend Chef of NY Foodie Family

Ingredients:
1 lb. ground turkey
2 Tbsp. Taco Seasoning (we used Penzeys)
1/2 cup shredded Mexican blend cheese
4 hamburger buns
4 slices Cheddar cheese
lettuce
tomato
sour cream
guacamole (see recipe below)

For the guacamole:
2 ripe avocados, chopped
1 plum tomato
1/4 cup chopped red onion
1 lime
1 Tablespoon cilantro, chopped
1 teaspoon salt
1/2 teaspoon pepper

Directions:
1.  Heat a large non-stick skillet over medium-high heat.  Meanwhile, in a large bowl combine the ground turkey, taco seasoning and the shredded cheese.  Hand form into four patties.  Place patties in the heated pan and cook approximately 8-10 minutes on each side, depending on thickness of your patties, or until cooked through.

2.  While the burgers are cooking, prepare the guacamole.    Combine all of the ingredients in a medium bowl and mash to your desired consistency.

3.  Once burgers are done cooking, place a slice of cheddar cheese on each burger and let melt.  Place a burger on each hamburger bun.  Garnish with lettuce, tomato, guacamole and a dollop of sour cream, if desired.  Serve and enjoy!