At the start of 08, I began the South Beach diet and it worked great for a few weeks, but my schedule was impeding my ability to stay away from carbs/quick meals. My biggest downfall was Smart Ones or Lean Cuisines, good choices normally, but way out of the realm of low-carb eating.
So I've pretty much abandoned the no-carb thing, but I still try to watch that I don't overdo it. Enter South Beach Living (note: "Living" not "Diet") frozen meals. Wahoo! I sure was excited. The box is kind of big which led me to believe I'll feel super full.
The description: white meat chicken strips, rigatoni pasta, broccoli, red bell peppers & asparagus in garlic parmesan sauce.
The reality: white meat chicken strips [The chicken was actually quite good for a frozen meal. It had those cute pretend grill-marks, and wasn't dried out from the microwave time.], rigatoni pasta [Since this is a South Beach meal, I purposely counted the pasta: about 10 rigatoni, which was decent enough. I thought it was whole wheat pasta, because it tastes slightly different from regular pasta, but the box doesn't mention it. Perhaps it has added fiber], broccoli [Typical/good.], red bell peppers [Typical/good.] & asparagus [It was cut into such small pieces that it didn't seem like asparagus to me, but it was also good.] in garlic parmesan sauce [The sauce was a little thin, but definitely tasty].
And while I don't always care about the nutritionals, I'll provide them here for those interested: Calories: 270, Fat: 10g, Carbs: 22g, Fiber: 8g, Protein: 26g.
Definitely gets a thumbs-up, great when you're in a rush, and proved to be filling. Hooray!
Thursday, February 28, 2008
Wednesday, February 27, 2008
Welcome, food-lovers!
You know that first minute or so of thanksgiving dinner when everyone has been dished a serving of everything, and it's oddly quiet? It's almost a sacred moment of eating. Every mom, cousin and uncle are too excited about the once-a-year goodies to even think about talking. That's my relationship with food most meals.
I get jazzed about the smells, the textures, the tastes. But what I love about food is what I love about my closet: there's a time for fancy and a time for comfy. So I plan on writing about all kinds of foods and restaurants: frozen dinners, greasy diners, easy mac, and those steakhouses where you have to order your sides separately. Mmm, sounds delicious.
I'll end my first post with this:
The above photo was taken in this adorable cupcake shop in Pittsburgh called "Dozen." Yes, they only sold cupcakes. And milk! Anyway, since the cupcakes looked as good as they tasted, I fully intended on taking an artsy shot of said cupcake and potentially hang it in my kitchen. But alas, I dove in too soon. The rest of the cupcake is still adorable...right?
I get jazzed about the smells, the textures, the tastes. But what I love about food is what I love about my closet: there's a time for fancy and a time for comfy. So I plan on writing about all kinds of foods and restaurants: frozen dinners, greasy diners, easy mac, and those steakhouses where you have to order your sides separately. Mmm, sounds delicious.
I'll end my first post with this:
The above photo was taken in this adorable cupcake shop in Pittsburgh called "Dozen." Yes, they only sold cupcakes. And milk! Anyway, since the cupcakes looked as good as they tasted, I fully intended on taking an artsy shot of said cupcake and potentially hang it in my kitchen. But alas, I dove in too soon. The rest of the cupcake is still adorable...right?
Tuesday, February 26, 2008
The inaugural post
I love to eat. Probably more than I love some of my friends. Sometimes more than I love my mom. But I don't love it when people make me feel like I don't know anything about anything. I don't profess to know a single thing in the world about physics or molecular biology, but I don't want someone telling me that my opinion doesn't count.
The plan is to recruit some of my friends who are, like me, food-addicted, and to chronicle (read: review) for you some of our culinary adventures. Don't expect me to tell you not to eat at a place because some dish lacks thyme, or to completely rip into a restaurant because the wine list was limited. Just expect to hear what tastes good, what doesn't, what annoyed me (and my friends) and what we liked.
And feel free to disagree. For my money, it doesn't matter if you know a damn thing as long as you know what you like.
I've recruited Lauren, one of my partners in food crime, and Stacie, dietitian and also a partner in food crime. We each come to the table from different directions, places, angles, histories, and have vastly different tastes. We have different theories on exercise (mine, the 12-ounce curl, is spurious in the eyes of my colleagues). But regardless, we eat together, and as far as I'm concerned, food is the best way to show love.
The plan is to recruit some of my friends who are, like me, food-addicted, and to chronicle (read: review) for you some of our culinary adventures. Don't expect me to tell you not to eat at a place because some dish lacks thyme, or to completely rip into a restaurant because the wine list was limited. Just expect to hear what tastes good, what doesn't, what annoyed me (and my friends) and what we liked.
And feel free to disagree. For my money, it doesn't matter if you know a damn thing as long as you know what you like.
I've recruited Lauren, one of my partners in food crime, and Stacie, dietitian and also a partner in food crime. We each come to the table from different directions, places, angles, histories, and have vastly different tastes. We have different theories on exercise (mine, the 12-ounce curl, is spurious in the eyes of my colleagues). But regardless, we eat together, and as far as I'm concerned, food is the best way to show love.
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