Re: Full fat...Light.........no-fat items

[Guest guest]

It really is all about finding what appeals to one's own tastes

I prefer Reduced Fat Cheezits because I find them crisper and more

cheddar tasting. I like lo-fat cream cheese because it doesn't taste

all that much different to me than the full fat kind. BUT I only use

full fat cream cheese when I make a cheese cake! The lo-fat cream

cheese just won't make as good a cheesecake period. I have a well

stocked pantry with fat free and lo carb dressings that I do like. I

even use a lo-fat dressing on my vegetables rather than mayo and like

the different tastes. But when it comes to artichokes or asparagus,

then the mayo better be REAL - and homemade in this house too. Another

left over from 'dieting' that I prefer is making pesto with lime

juice, celery and some olive oil as the base into which I blend as

much basil as possible. Its a lot more tangy and light than classical

pesto and it freezes wonderfully so that we can enjoy it year round

instead of just during summer time.

The 'rejects' of diet foods for me are - lo fat ice cream, and

stepping up from fat free to 1% for milk and 2% cottage cheese. I'm a

fresh foods/from scratch cook so I never got into most other 'diet'

products which I'm thinking is a good thing too :)

ehugs, Katcha

IEing since March 2007

>

> I thought it might be fun (having fun is very important to me) and

> informative for those that want to to share about how they decide

> between full fat.....light...or non-fat items.

>

[Guest guest]

I usually follow the same principle - it I like the low fat just as

much as the full fat, I use the low fat. I also searched around

until I found the best tasting low fat brand of each product.

Interestingly enough, I find that my local store brand's low fat

items taste better than the name brand! At least the sour cream,

cheese and yogurt does.

I also prefer the baked snack foods - like ruffles and doritos - to

the regular for some reason.

Some things - like the panini's I was talking about earlier - I've

never had the regular version of. I don't know if I'd like them

better or not. I am not in a hurry to find out!

>

> I thought it might be fun (having fun is very important to me) and

> informative for those that want to to share about how they decide

> between full fat.....light...or non-fat items.

>

> Now I know what we do sometimes changes over time.. so this is how

I

> work it now. I usually go non-fat if it taste good to me....like ff

> sour cream. NOw I would never buy ff cheese because it's gross. I

go

> light if the ff taste yucky to me like mayo. and I go full if it's

> something I love like butter. And sometimes I have more than one

kind

> in the house like blue cheese dressing I have light and full fat.

Now

> with dressing I won't eat non fat because so far they always taste

> yucky to me.

>

> Another example " for me " is: right now, left over from diet days I

> have, I can't believe its not butter light in the house.....and

> beings it's pretty good I will finish it up (because I'm

into " living

> beneath my means " and don;t care to spend money usless it's

something

> I really want) before buyilng real butter. Then I will most likely

> buy two kinds full butter and butter cut with a healthy oil so I

have

> a choice. I really like choices.

>

>

> Check out my IE blog, and leave a comment if you please. I would

love

> to have you visit.

>

>

>

> Cheshire Cat's Intuitive Eating Blog

>

> http://cheshiresintuitiveeatingjourney.blogspot.com/

>

[Guest guest]

Katcha,

That Pesto sauce sounds yummo! Do you use any amounts of these

ingredients? What are the ratios? I would like to give that a try!

I too love basil but find I don't use it quickly enough before I have

to throw it out. This might be a good use of it - please share your

recipe.

Alana

pesto with lime

> juice, celery and some olive oil as the base into which I blend as

> much basil as possible. Its a lot more tangy and light than classical

> pesto and it freezes wonderfully so that we can enjoy it year round

> instead of just during summer time.

>

>

[Guest guest]

I just had a visit from my niece and we made this pesto. She told me

it ought to be called 'southwestern style' due to lime being used ;-)

We grow several sweet basil plants each year just to make this all

summer long. Anyway, here goes -

In blender

juice and pulp of 1 lime

2(large) or 3(small) stalks of celery cross grain cut into small

(1/4 " ) pieces.

1 clove garlic (I use 1 teaspoon granulated garlic - just lazy

1 teaspoon salt

2 tablespoons nuts (I have pistachio so use that, classic pesto uses

pine nuts, but I have also used walnuts and even almonds one time)

1 tablespoon olive oil

Blend until all is a lovely green puree. Add fresh basil leaves - LOTS

- 3 to 4 cups and blend into base puree. Add more (1 - 2 tablespoons)

olive oil if you prefer a richer taste and/or more 'moisture' needed

to help blending of leaves into base.

Pour into bowl and add in 1/4 cup parmesan cheese by lightly stirring

in. Any leftover can be frozen for later use.

Enjoy! Katcha

IEing since March 2007

>

> Katcha,

> That Pesto sauce sounds yummo! Do you use any amounts of these

> ingredients? What are the ratios? I would like to give that a try!

> I too love basil but find I don't use it quickly enough before I have

> to throw it out. This might be a good use of it - please share your

> recipe.

> Alana

>

> pesto with lime

> > juice, celery and some olive oil as the base into which I blend as

> > much basil as possible. Its a lot more tangy and light than classical

> > pesto and it freezes wonderfully so that we can enjoy it year round

> > instead of just during summer time.

> >

> >

>

[Guest guest]

Full fat = kettle chips, olive oil, pesto sauce, avocado/guacamole, tortilla chips, flour tortillas, salad dressing

Low fat = Baked Lays, refried beans, other kinds of chips and crackers...

These are the things I love!!

Creating a great day is all about finding ways to turn ordinary moments into extraordinary opportunities. Tom Feltenstein(¯`v´¯) `*.¸.*´ ¸.•´¸.•*¨) ¸.•*¨ (¸.•´ (¸.•´ Traci