Vacation weight gain? Zucchini etc to the rescue

Today's take from our two zucchini plants, which have suddenly roared into high production. I grated most of a medium zucchini then nuked the "noodles" for a minute and a half.

PK and I returned last week from a month away. We biked. We hiked. We danced to the Rolling Stones. We ate too much, or at least I ate too much. We sat on our butts for nearly 5,000 miles of travel to the Midwest and back, via Canada. Great trip. But. Butt. 

I gained five pounds. PK doesn't seem any fatter. Still a skinny SOB. But me? The enlarged rolls around the middle are insidious, hideous, entirely ridicuilious. (re-dick-u-ill- e-us). And also bilious.

I've developed a self-defeating habit for one who is privileged to travel. I relax my low-carbish diet on vacations as I relax everything else. Sometimes that's OK,  such as when we're dependent upon others for sustenance or when the sustenance supplied is not commensurate with what my overfed body expects. Hence when we returned from Africa in 2013, I had lost a few pounds.

But on this trip we were self-medicated with food and well treated by all the hosts who went out of their way to please us. Great stuff! Sandwiches every day, potato salad, pasta salad, desserts! And now ..... overstuffed, as witness the pants that won't zip. 

After this morning's weigh-in and a scary look at my belly during down dog at yoga, I determined to rev up a carb-correction plan that includes substituting zucchini, cauliflower, green beans and other veggies for rice, pasta, potatoes, bread and other delicious items that make a person gain weight not just because they're caloric, but also because refined carbs produce blood sugar spikes that lead to appetite spikes that lead to driving spikes into the heart. (Spikes in heart—for desperate cases only.)

Zucchini is going bonkers in the garden and so.....

ZUCCHINI NOODLES

Two servings. Select a fresh medium or medium-large zucchini, preferably one in which seeds have not yet formed. Seeds make for weak noodles.

Grate into longish strands using a box grater or a food processor. 

Microwave in a covered glass bowl on high for a minute. Check after a minute to see if the noodles need another 30 seconds or so. They should be hot and limp, but not slimy or falling apart. You want them to hold together for whatever sauce you'll douse them with. They're great with a bit of crunch left.

The short story here: it is easy to make zucchini "noodles" using a box grater, or a food processor or a mandolin.

Microwaved zucchini noodles should be well drained before dressing with sauces. 

My virtuous lunch comprising reheated marinara meat sauce topped with zuke noodles, shredded Parmesan, and fresh basil.

Curry Extravaganza-What Low-Carb Looks Like

The makings for a quick beef and veggie curry. Lots of red and green sweet peppers,  cilantro, a bit of top sirloin , sliced onions, garlic, and super fresh shitake mushrooms  cultivated by Montana from my yoga class. In the center, a mound of red curry paste and, out of the photo, canned coconut milk.

When people with weight to spare adopt a low-calorie, low-fat, grain-centered diet, they often can't hack it. They end up giving up because their stomachs growl, they're overcome by cravings, and as they cave to the cravings and frustration, the weight they lost piles back on....and then some. Been there, done that. I think that the low-cal, low-fat diet is pretty much a loser except for the most dedicated and disciplined types—or people who don't really care about food, which is certainly not me! Low-carb is different.


If you read this recent post, you know that 10 years ago I lost 15 pounds when I went into septic shock with a life-threatening infection. Through a series of circumstances (keep reading), I went low-carb, which I've been, more or less, ever since. I'm into a carb "correction"right now, which means I went astray over the holidays, gained a few, and it's time to get back to reality: Carbs, especially refined ones in bread or sweets or those delicious ones in baked potatoes, make me fat. If you're interested in how I learned this, the tale follows.

The veggie/beef curry goes atop wilted spinach for me. Rice is off the table for low-carbers,
  but super-slender PK enjoys his with organic brown basmati rice AND spinach.

When my strength returned after my illness, I really wanted to keep those 15 pounds off, and I thought I knew just how to do it. I munched granola and other “healthy” cereals with skim milk, and ate lots of fruit and veggies, fat-free dairy products, brown rice, homemade whole wheat bread, baked potatoes with cottage cheese,  limited meat, and almost zero fat.
 I bought fat-free everything! Half and half, sour cream. cottage cheese, skim milk, even fat-free bakery products.(What a joke!)  I was addicted to Junior Mints, which were fat-free so harmless, I believed, but I did limit myself to one box daily.
 I thought I was right on top of it, but the number on my scale kept creeping up. One year later, I had regained nearly five pounds eating what I thought was a healthy, well-balanced diet and exercising like crazy. I did not like the trend; in a couple years, I'd be back to where I was before I got sick. 

Peanut sauce! OMG! Recipes below.

By Exercising Like Crazy I Mean
I have been a nut-case exerciser since age 31 when I chucked cigarettes and replaced a killer habit with one that enhances life.  For the past 35 years, including all the time I was gaining a pound or two a year, regular exercise was a priority. Even when I was at top weight—I was the captain of a racewalking team, for crying out loud—the ounces kept accumulating.  I walked 20 to 30 miles a week, many of them with the hip-rolling, feet-blurring manner of racewalking. I was hot-footing my 165+ bulk at a 12-13 minute-mile pace. If you think it is easy to walk a mile of rolling hills in 13 minutes, give it a try. I knew that without vigorous aerobic exercise, I would be a blimp. Oh yes, I did strength training too, and a killer spinning class at the gym. I had an athlete’s resting heart rate of 50 beats per minute. 

Ok. So I almost died. Lost weight as a result. Adopted a low-fat diet to keep it off. Exercised like crazy, and was slowly regaining weight! What the hell?

What Happened Next?
I accidentally got educated about low-carb nutrition. In 2002 I started working with a nurse practitioner

Here's the curry all put together in about a half hour, excluding the peanut sauce.
Delicious! High in protein, all the fiber, vitamins and minerals of veggies,  and packed with flavor.
But  but looowwww in carbs. Recipe below.

who was passionate about women's hormone health and well being and was death on sugar, refined grains, and processed foods. Editing one book for her and being the "with" author on another, was a crash course that changed how I viewed food and fed my family.

Over the course of several months, I learned how to live without bread, rice, Junior Mints etc. etc. PK, the metabolic animal, lost 20 pounds without realizing he was on a diet. He was so worried that he had a hidden cancer, that he saw his doctor!  Weight hoarder that I am, I lost about eight pounds, putting me back on track. I've held more-or-less steady, give or take a few, for the past decade, keeping up the exercising, of course.  My experience made me. for a time, a low-carb proselytiser that induced one of my friends to cover her ears and chant "lalalalalala" when I got on the subject. Now I know that low carb works for me—but not for everybody. More about that in another post. For now, here's how to make a killer curry in a hurry!


Thai Vegetable Beef Red Curry with Spinach and Peanut Sauce
Curry ingredients
1 T vegetable oil (I use unrefined coconut oil)
4 cloves of garlic, minced
1 to 1 1/2 pounds sirloin tip or other tender steak, sliced (could also use chicken or tofu)
6-8 large mushrooms of your choice, sliced
1-2 T red curry paste (I use Mae Ploy Panang Curry Paste, which is a bit hot.) We like hot so I use more.
2 T soy sauce or Thai fish sauce
1 14-ounce can coconut milk
1 red bell pepper, sliced
1 small/medium onion, sliced
1 serrano, jalapeno, or other pepper, minced
2 T fresh cilantro or basil

First get all the ingredients sliced and diced and ready to cook.
Heat the oil over high heat in a wok or large skillet.
Add the garlic and stir fry til fragrant, maybe 30 seconds.
Add the sirloin and stir fry for a couple minutes. Stir in the mushrooms and give the mixture another couple minutes over high heat. (Start with the mushrooms if you like them cooked through.)
Turn off the heat and remove meat and shrooms and set aside in a bowl. You don't want to overcook the steak.
Over medium heat, stir fry the curry paste about 30 seconds, then whisk in the fish sauce or soy sauce and the coconut milk. Fish sauce gives a more authentic Thai flavor.
Add the red bell pepper, onion, and chili. Simmer for for a few minutes, depending upon how crisp you prefer your veggies.
Add beef and mushrooms and accumulated juices. Mix and simmer long enough to heat the meat and shrooms. Serve with lightly steamed spinach (can substitute chard or mild kale) or, for those who are not counting carbs, steamed rice.
Top with heated peanut sauce and fresh basil or cilantro.

Peanut Sauce
Adapted from a recipe in "Authentic Thai Cooking" by Virginia C. Silpakit
1 cup coconut cream (I used coconut milk. Couldn't find coconut cream. I never buy "lite" coconut milk. Why bother?)
2 T red curry paste
2 T Thai fish sauce
2 T Golden Mountain soy sauce (or any soy sauce)
1/2 tsp. salt
1/4 cup sugar (I use stevia - not sugar. Non caloric stevia is made from the stevia plant. It comes in powder or liquid form, and is very concentrated. I used less than a teaspoon. Taste and adjust carefully. Splenda can be used in the same proportion as sugar, if you like a sweetener processed with chlorine!
2 T tamarind concentrate (Very important. Can be found in Asian food section of larger markets)
1 tsp lemon juice
4 T peanut butter, smooth or chunky
1 T vegetable oil (peanut or coconut)
1/4 cup water

Heat the oil in a saucepan and stir fry the curry paste til the aromas are released. Add the coconut cream (or milk), sweetener, fish sauce, lemon juice, tamarind, and water. Mix well and boil for about 10 minutes. (I think the boiling is to dissolve the sugar that you're not going to use.) Add the peanut butter and mix well. Taste and adjust seasonings. This would be when to add more sweetener. Simmer for about five minutes.
Peanut sauce can also be used with satay and many other curries. So good!

Eggplants to burn

The garden overfloweth, and the six eggplant factories in row two between the Brandeywines and the basil just keep pumping out purple/black shiny things. I marinate. I grill. I stir fry. But mostly, I make eggplant Parmesan, which is so much easier when you skip the salting-the-sliced-eggplant-then-rinsing-and-drying steps and also the dredging-in- flour-or-crumbs part.

I omitted the flour/crumbs step because of my carb-avoidance behavior, but discovered that dipping the slices in a beaten egg and frying in olive oil is just as good, if not better, than the carb-dredging routine. Oh joy! I left out the salting part when I was in a big rush and discovered THAT doesn't matter either. So right there you lop off 15 or 20 minutes and all those evil carb calories.

My eggplant Parmesan recipe is simple:
2-4 eggplants depending on size
olive oil for frying
2 beaten eggs
grated Parmesan and mozzarella cheeses, as much as you like
salt & pepper to taste
a quart or more of good marinara (I make my own. Another topic, another day. But here's part of what goes in it.)

Slice the eggplants about 1/2 inch thick. Dip slices in the beaten egg and fry on both sides til soft and golden. Don't throw away leftover egg; fry it and add to the casserole. Spoon a layer of sauce in a 13x9 inch pan. Layer the eggplant on the sauce, top with a mix of cheeses. Put the next layer of eggplant on the cheese, then top generously with sauce. Bake at 350 for 25 minutes. Remove from oven and top with cheese, mostly Parmesan, and return to the oven for 5 to 10 minutes, til cheese is melted.