Some time ago, I noticed extra weight gain. A panicked call was made to Mom. In a harsh and sweet tone of a voice, she said, “You know how to eat healthy. Now eat less and exercise more,” she continued with the reality of my dilemma, “…if you gain weight now, it’s difficult to get it off… You’re older and the weight doesn’t come off like it use to. There’s no excuse for being fat.”
Some may view the advice as insensitive. Personally, I appreciate the seriousness of it. Why cry about it when the solution is simple: Eat less and exercise more. The following morning, I was up at 6 am for a quick two-mile run. A food diary was started to find potential problems, which revealed large portions of food and too much sugar.
Potato Chips, fruity and hard candies, twirly sugar sticks, chewy caramels, salty pretzels and raw nuts were not my childhood friends. Among the most offending taste were raw nuts. The taste of peanuts are what I image wood to taste like, but I love peanut butter. And, I will never understand people’s obsession with salted sunflower seeds as they spit speckled shells onto subway train floors. Then there’s the pecans. They’re a different nut.
I remember the first time seeing a moist three-layered cake flavored with juicy pineapples and bananas with rich cream cheese frosting elegantly displayed in a glass cake dish of my childhood home. Since then, a few slices have been enjoyed, but few people know about the ‘Other Great Southern Dessert,’ Hummingbird Cake. Red Velvet cake receives more attention. I’m hoping this little food blog can start another food trend. Read more
A few months ago, a representative from Chobani contacted My Life Runs On Food about the amount of yogurt in my recipes. She enjoyed reading about the Orange Cornbread with Greek Yogurt and Blackberry Sauce and offered to ship a large box of any of their 11 flavors. Until her email was read, I was unaware of the amount of yogurt in my recipes. It’s not an ingredient associated with childhood memories. Today, a large container of 2% or whole milk, unsweetened yogurt is in my refrigerator. The unsweetened and plain flavor provides versatility for spontaneous cooking. It’s used in salad dressings, as a simple topping for Mexican-inspired dishes, and biscuits. In my favorite breakfast cereal of late, unsweetened yogurt is mixed with cream honey, chopped pears, granola, and toast pecans. Greek yogurt has unknowingly become a pantry staple. It was missed, especially after the first big and surprise blizzard of the season. Afterwards, I learned to maintain a full pantry of the basics: Flour, butter, dark maple syrup, eggs, both cow and almond milk, vanilla, and bittersweet chocolate. It’s not fun to wake up after a snowstorm to an empty refrigerator. It’s realized, most stores in New York open regardless of the weather, but who wants to walk through snow in the mornings? It’s best to hide under the covers for a few extra hours. Read more
Apple Pear Pie
A few months ago, My Life Runs On Food’s Facebook fans were asked to describe their favorite Fall recipe. Of course, it was Apple Pie.
“Ooohh! I remember going to the apple orchard with my grandmother! Picking the apples, watching them make fresh apple cider and then bringing home all those baskets of apples! She would make apple everything! But my favorites were apple pancakes and pies! Mmmmmmmm! That was the best! Reminds me of those candy apples too, the ones with the red, hard, cinnamon candy! Gotta love the Fall!”
- Monique Foley