My Blog

Vegan Victory for Health

05/18/2012 09:56:00

For those of you following my blog, you know that I chose a vegan lifestyle in January, for the scientific experiment of health. As a fit, average weight individual struggling with her genetics, I was willing to test the theory of veganism and blood sugar regulation and cholesterol management. Afeter all, nothing else seemed to be working.......

So the adventure began. At first there was resentment. I had to give up so much, I felt. Going out to dinner was near impossible, especially with no vegan restaurants on the south shore. I was put in a culinary box. So I felt......now I love veggies, and I think my attitude was pretty good going in. But the deep dark feelings were as I state above. But my commitment was made (and I am stubborn once my mind is made up). The end of February would be good news when I saw my endocrinolgist. It had to be, right? He was going to tell me this new lifestyle was a good one. I was cured of diabetes.

Wrong! My A1C (the long term view of blood sugars) actually went up. That is not good. How could this happen? I was not living on carbs, but had added smart grains (whole grains) into my diet - but still had lot's of veggies. Was it the extra piece of fruit a day? That can't be right.....so we talked, I felt defeated, and he suggested adding animal back into my diet as he had seen true cultural trends of high sugars with East Indians who are vegan for religious reasons. But....but...I made this commitment. I am vegan. We agreed that fish was the perfect compromise, and time would tell.

So fish was added back into my diet 2-3 times a week. Still no dairy, no meat, no eggs. We'll see. The moment of truth would be my physical in May. Well it is May, and I did have my physical. I will tell you that I was going to ditch the whole experiment if things did not look good. Despite my lack of interest in red meat, I was going for a burger. Maybe a lamb shank. Some blue cheese for sure.....

I walked into my doctor's office. Nervous. Excited. Hopeful. Annoyed. Well Doc, let's have it. Cholesterol - down 41 points from last year! HDL up 8 points! LDL down 17 points! A1C dropped 0.9 points from February. Unbelievable. Did I hear this right? It worked? Well alrighty then. <BIG SMILE HERE> happy dance..........

So all you meat eaters....enjoy a burger from time to time, but try going vegetarian 1-2x's a week and see where your results land. As for me, I will pass on the lamb shank and bring a salmon burger to tonight's BBQ. As for my mental state of mind? Well I am getting a lot more comfortable in substituting ingredients and feel great. Vegan quest continues.......pass the tofu meatballs, the farro salad and the chia pudding please. I am in for the long run. Plus CSA season starts soon! Happy Memorial Day all.

Vegan Bleeding Heart

05/09/2012 13:02:00

It's lunchtime. That chance to eat at your desk.....or maybe sneak away for a very quick, and typically unsatisfying sandwich. If you are like many of us, it is probably the same sandwich you had yesterday, Monday and the week before. Turkey on whole wheat, maybe a slice of tomato. Tuna pocket, lettuce and pickles. Salad with the same toppings and dressing. Yes, I know I said sandwich, but we all know you get the pita pocket to go with your salad, and maybe even stuff your salad into the pocket. Hence - sandwich.

Anyway, let's not argue logistics. The point is, we get stuck in a rut. Today was one of those days for me....until I went outside with my dog Scarlett. And I noticed the bleeding hearts at the corner of my yard. Or at least I think that is what they are called, as I am a terrible gardener. Anyway - these:

So I went inside and started to rethink my lunch and remembered the whole wheat bread I had made and put in the freezer. I had a little bit of red chard left over from last night. OK, it's a start. Now, for some "schmear".......hummus! Yes! I have some cilantro jalepeno hummus. Toast the bread, add the hummus, and lay down the chard. A few edamames stuck into the hummus adds additional protein. And a slice of beet, again, left over, finishes the deal. Kind of a lettuce tomato thing, but chard and beet. Instead of turkey, I chose soybeans. But the bleeding heart reference? Well look at the photo below, and see for yourself. And if that doesn't convince you - try this sandwich for yourself, and you'll get it. Delicious!

Seasonal Allergies and Food

04/19/2012 06:33:00

Springtime brings an explosion of growth and renewal, and of course pollen. We all see the green stuff on our cars and feel it in our eyes, noses and throats. But is there anything we can do besides carrying tissues and consume allergy medications?

Eat better. Yes, food can actually help ease the symptoms of the effects of histamines in our bodies. Here are some suggestions for you to consider:

An apple a day..... and eat the skin for maximum nutritional value. They are loaded with quercetin, a powerful antioxidant that also has anti-inflammatory and anti-allergy properties. Berries, red wine and onions also contain this ingredient. But be careful - champagne and beer will actually trigger the release of anti-histamines, so stick to the cabernet!

Have a cup of tea - Green tea specifically for the punch of catechins, a great antioxidant, but also suppresses the release of histamines in the body. Try echinacea, nettle, elderflower and goldenrod teas combined with peppermint leaves for respiratory relief. Many are available at natural food stores ready to use. Add local honey for sweetness. Local honey is made from local flowers and is thought to help fight allergies as well.

Fatty acids/Omega-3 found in walnuts, flax seeds, salmon and other cold water fish, can actually help reduce inflammation caused by natural seasonal irritants. Try chia seeds sprinkled over anything you eat for maximum omega-3 punch.

Vitamin C - the proverbial cold fighter! A great immune booster, it has also been found to help reduce the amount of histamine released in the body by stabilizing mast cell membranes. Citrus fruits, sweet potatoes, broccoli and dark leafy greens are great sources of vitamin C. Pineapple adds bromelain, which stimulates anti-inflammatory reactions in the body and also helps with the absorption of quercetin (see #1)

Ginger has a wealth of nutritional applications, among them a digestive aid, an anti-inflammatory and even has anti-tumor properties. It is also a natural decongestant - meaning mom was right on telling you to drink your ginger ale! Add ginger to stir fry, sauteed veggies, teas, or eat a piece of candied ginger as a treat.

Vitamin E - found in green leafy vegetables (spinach, kale, etc.), beans, apples, carrots, celery, wheat germ and nuts. Researchers suspect that vitamin E stops your immune system from overreacting to pollens or other allergens. Sunflower Seeds are a great source too and add selenium to the mix, which helps your body absorb vitaminC (see #4) Toss some in salads, or eat by the handful as a snack. Try sunflower butter in place of peanut butter on your next sandwich!

All that being said, there are some foods to avoid during allergy season. Avoid foods such as high fat processed meats, high-fat cheeses, any pickled vegetables, hard alcohol, candy and chocolate. Some vegetables such as tomatoes, eggplants, peppers and potatoes (referred to as nightshade vegetables) may cause inflammation, so best to avoid these if you suffer seasonal allergies.

Wishing you a happy, allergy free springtime with the help of a great diet. Bon Appetit!

Ancient Grains -the Unadulterated Version

04/17/2012 14:29:00

What exactly is an ancient grain? "Grains" such as quinoa, amaranth, spelt and kamut are called "ancient" because they've been around, unchanged, for millennia. By contrast, corn, rice and modern varieties of wheat have been bred selectively over thousands of years to look and taste much different from their distant ancestors," said Mian Riaz, director of the Food Protein Research and Development Center at Texas A&M University. Most notably, modern corn bears little resemblance to wild corn (maize) from long ago.

Nutritionally, each grain is a bit different. The ancient grains are actually not all grains either. Grains are technically grasses. By that standard, kamut, spelt and wheat are all grains, but quinoa and amaranth are not. Still, the common term "grain" has stuck for all of them.

Grains are grown and eaten globally and our ancient grain collection has a broad reach as well.

Amaranth (not a grain, but a fruit of a grass) is native to central and south America and was a staple of the Aztecs. It can be served as a cereal, popped or used as flour. The grain itself is about the size of a poppy seed and is loaded with iron, calcium, protein, fiber and lysine, and is gluten free.
Buckwheat, a cousin of rhubarb actually, is from southern China. Used in soba noodles, kasha, as a cereal, pancakes (think blini with caviar) or even toasted for crunch, this powerhouse is loaded with amino acids, protein and plant lignans (3rd only to flaxseed) and is gluten free. It is a very dense, strong flavor when used in flour form, but offers a nice nuttiness in grain form.
Kamut is a type of wheat from ancient Egypt. It's large grain size makes it great for soups, salads or used in baked goods as flour. High in protein, tolerated by those with wheat sensitivities, but not for Celiac’s patients, and full of zinc and magnesium this is a versatile grain to try.
Quinoa (not a grain, but a fruit of a grass) was eaten by the Incas in Peru. Quinoa can be white, yellow, red or dark brown and is a tiny flat “grain”. Delicious in salads, pilafs, and with cooked veggies. This grain is very high in protein, perfect for “meatless Mondays” and probably the most common entry into the world of grains due to its mild flavor.
Sorghum, a native of Africa, is gluten free, and is typically used as a flour for baking. Sorghum is has also been used for beer and is not as nutrionally dense as many of the other grains. It is delicious popped though!
Spelt is also a wheat from Europe, used mostly in baking, though cooked up as a salad is yummy too. A firm textured large grain, it is low in in gluten, but not gluten free. It has 30% more protein than regular wheat.
Millet is easier to digest than most grains, along with teff, are two of the oldest grains from Ethiopia. Millet, a light colored grain, is typically used as bird food, but is a great source of two critical amino acids lacking in many grains and is very easily digested. Millet is a great source of fiber too. Teff is a very small, red grain that is malty in taste, and is a great source of iron, calcium, magnesium, boron, copper, phosphorous and zinc. It also has twice the iron of wheat and barley. Both grains can be used toasted as hot cereal, used in breads, muffins and pancakes.
Chia is also considered an ancient grain that we have mocked in Chia pets. The Aztecs, Mayans, and Native Americans knew better using this energy packed seed that is full of fiber to stay energized and healthy. Chia is also a rich source of calcium, protein, and can stand in for eggs in recipes. Chia thickens when exposed to water, and can be use in puddings, or as a wheat flour replacement.

So let life get a little grainy - your body will love you for it!

Whole Foods is a great resource for these grains and offer recipes to try them out. One of my favorites is their Ancient Grain Stuffed Peppers. Enjoy!

Ancient Grain Stuffed Bell Peppers

Serves 4

Impressive yet simple with whole grains and edamame. Feel free to add more herbs or top with toasted sesame seeds.

Ingredients

1/2 cup uncooked quinoa, rinsed

1/4 cup uncooked amaranth (or more quinoa)

1 cup frozen edamame, thawed

6 green onions, thinly sliced

3 carrots, grated

1/3 cup roughly chopped fresh cilantro, dill or parsley

2 tablespoons brown rice vinegar

4 red bell peppers, tops removed and reserved, then cored and seeded

Method

Preheat oven to 350°F. Put grains and 1½ cups water into a medium pot and bring to a boil. Reduce to medium-low; cover and simmer until liquid is gone and grains are tender, about 15 minutes. Let rest 5 minutes; fluff with a fork and transfer to a large bowl. Toss in edamame, onions, carrots, cilantro and vinegar. Stuff peppers with mixture and arrange in a baking dish; pour 1/4 cup water into dish. Place tops on peppers, cover with foil and bake 30 minutes. Uncover and bake until tender, 20 to 30 minutes more.

Offensive food

04/04/2012 08:56:00

We recently had an interesting news story about a young cashier that refused to check out pork and alcohol due to religious reasons - she was Muslim. The store manager agreed to this and posted a sign at her register asking customers to refrain from purchasing these items in her line. On one hand, this is a good example of religious tolerance, respecting the differences we all share. On the other hand, I have to ask the obvious question - where will it end?

The Muslim cashier avoids pork and alcohol. So we move to line two. But this line has a vegan cashier, who will not check out any animal products. So we move to line three, kosher cashier, who can't mix dairy with meat. Line four has a gay cashier offended by your Puffs. Line five - Irish guy offended by your Lucky Charms. Line six, a catholic who will damn you to hell for buying steak on Friday.

Do you see where I am going with this? Why can't tolerance be a two way street? I am a pescatarian. Do I get offended when my clients want beef and lamb? No. Am I offended by people who buy prepared meals, instead of using my services? Well a little, but I keep it to myself. It's just that I know they can do better.....that's all. So in the land of tolerance, the great US of A, let's grab a laughing cow, some cookies made by elves, and say cheers to our differences. Life is a buffet. We are blessed with a multitude of choices, but we don't have to take them all. Laugh more, live well, and eat better. And please, call a personal chef if you are offended by my packaged goods comment. Happy Easter/Passover and any other Spring holiday you may be celebrating. Cheers.

Pink Slime and other food horrors

03/20/2012 12:28:00

Is it just me or does it seem like there are a lot of things that have been hidden regarding our food supplies. We used to go shopping, buy a trusted brand name, and think we were making smart choices for our families.

Sure there were probably always the occasional tainting of food - the finger at Wendy's, salmonella scares, metal shards in shakes.....I remember these things. But now we hear there is pink slime in the meat. Hormones in everything, making our precious little girls turn to women much earlier. We have more allergies, sensitivities and reactions to food than ever before. We are obese as a nation, all for the sake of convenience. Does any body else think this is normal? Coincidence?

If that doesn't rattle your shopping bag, then think about this - many brands are charging the same price for less product - sure - they haven't raised their prices, no. They just gave you less. Remember when it was a pound of coffee, not 12oz?

So what do we do about it? How do we stop the madness? Well, I think the old supply and demand theory will apply. More and more consumers are demanding organic, locally sourced produce, humanely raised meats, going to Whole Foods and signing up for CSA's. Ask questions, read labels. Avoid those establishments not willing to share the ingredients or change their ways.....remember the story about a famous fast food chain that was caught raising pork in deplorable conditions? Or that coffee chain charging more for smaller quantities of coffee? Enough of us protested, and they bent. They changed their ways. We need to do good by our bellies, our families and this planet. Think about it. If we support local farms, the carbon foot print of transport is lowered, cost can be lowered, local businesses thrive, the taste and nutrition of farm grown food is much improved. Without pesticides, hormones and other "pink slimes" our children will be healthier, food will taste better on the dinner table. Obesity just might go down a bit, if we are eating more fruits and veggies and fewer ho-hos and chips. Kids might recognize broccoli in a lineup and try new things if they get to pick their own (I've seen this happen actually).

Even if you don't get to the farm, be smarter in the grocery store. Ask questions. Think before you eat. We will all be better off for it. Are you in?

Firehouse Chili Competition

03/12/2012 07:21:00

Hyannis, MA March 11, 2012

I broke my long stretch of no red meat toady in order to participate as a judge for this wonderful event. 17 firehouses competing for the best chili award. All to help MDA, mind you. My fellow judgess included a restauranteur, a cooking instructor/TV personality and a personal chef. We lined up our water, oyster crackers and plastic spoons....17 chilis? OK, let the eating begin. gulp.

Happy to see small plastic sample cups, the first chili arrived with a moist piece of cornbread and a jello shot. This was going to be interesting. BBQ flavors, great color and good texture (tender meat, even cuts, etc). We rated this on smell, appearance, taste, after taste (lingering flavors) and consistency. Amazingly, all judges agreed on the voting. This is a good sign.

We proceeded to the next chili.....well the next few chilis, one complete with icky sweet jello syringes with a very strong alcohol kick - what was that? Awful was the consesus. Anyway, we are here to taste chili. We tasted bland, over peppered, aka bitter, good chili overpowered by onions - perhaps if they had cooked them longer it could have been really good. Then we had an amazing chili. Deep red in color, even thick ground beef flavor. Nice heat at the end, but not too much. Things are looking up again. This one scored high across the table.

We continued on through a chocolate smelling chili - did they use cocoa, instead of cocoa POWDER? It was way too sweet. A shredded meat chili that looked very promising, but did not quite live up to its promise. We had an incredibly spicy, though not tasty chili. They will win for heat, but what was that? I got tequila and habeneros....my fellow chefs got a kick in the mouth (I guess they were not fans of heat).

Next up, a colorful chili with a pepperonci on top. Almost afraid to try this one, with the smell of vinegar wafting up. I dove in. Surprisingly good. Mixed beans, jalepenos, pepperoncis, bell pepper....pretty and delicious. Despite the vinegary flavors. All agreed this one would be in the running.

Next chili - promising and overall good, but the hominy was a little tough. Next chili had tough fatty meat which dropped it out of the running. We had beans, no beans, soupy to very thick. Dark red to bright tomato color, pork, beef, sausages, veggies, no veggies, one had too much beer (cheap beer to be exact) several needed more salt, one had too much salt. And then the last one arrived.....number 17. Deep breath, one more bite, please don't be bad.

Hmmmm, this is actually good. Good seasoning, good consistency, nice color. OK....another taste. Smoky, little bits of sausage, and ground beef? A touch of heat at the end.....this is actually good. Really good. Phew. Few oyster crackers to clear the palate and decision time. We narrowed it down to 4. So we re-tasted. We all agreed on the winner. 2nd and 3rd place we were a bit split, though we all agreed on who should be in the running. And the vote is in!

We chatted a bit, then headed out to see the event. How very fun - all firehouses had elaborately decorated tables, including the Wild West Barnstable "saloon". 100's of people were milling about, eating chili while a rocking band played. What a fun time - I had no idea a chili contest could provide this much entertainment!

Well to all the firehouses - great job! I commend your efforts, creativity, and time to make your chili, feed the masses and do a job many could not do. If we did not like your chili, I am sorry. If you are one of the winners - congratulations! I hope to come back next year to see what offerings these firehouses will bring - can I request an ancho inspired chili? Maybe a green chili? Just saying......now, can I get a beer?

Vegan + fish = Pescatarian

03/03/2012 14:09:00

If you have been reading along, you know that I have been eating a vegan diet since Jan 1. Part of that decision was for improved health, specifically lower blood sugars and cholesterol. The test came the end of February with my endocrinologist appointment. And the verdict? Yup, just as you would have guessed, my A1C (a measure over time of blood sugar trends) were up!

Ummm, wait a minute.....up? How can that be? They were supposed to go down, I was supposed to be lowering my medication, I was supposed to be healthier for going vegan, right? So how could they be up? Well, so is my story - my system does not like to follow conventional rules. My dr. told me that he has seen this in some people who follow strict vegan diets - the blood sugars go up. He has insisted that I add some animal protein back into my diet, or a can take more pills. More Pills? No way. So here I am - a committed vegan turn fish eater again.

May I tell you all a little secret? I am actually happier having fish added back to my diet 2-3 times a week. I still like my vegan dishes, and will remain dairy free. I actually tried a piece of a burger - didn't care for it. No desire for chicken, though after 45 years of a mostly chicken diet, can you blame me? But fish? Yeah, I still really really like fish. The smoked salmon I had for breakfast while away was heavenly.....capers, lemon juice, spinach and a bagel. Yum. And those delicate scallops tossed with pasta, artichokes and tomatoes were melt in your mouth sweet sea goodness. But mind you the veggie wrap at the top of Bretton Woods was really good, and the tofu stir fry at the Franconia Inn was one of the best tofu dishes I have ever had. The veggie burger at the Common Man in Plymouth NH was to die for......stop rolling your eyes - it was really good, well spiced, nice texture and dark in flavor with black beans and grains. Toasted roll, fresh lettuce and tomato, a little hummus on the roll. Oh man....so good.

We start our new fish share from Cape Ann next week - I can't wait! But I am also making yam burgers, a vegetarian chili and a bulgur tahini salad with veggies too. Last night was baby bok choy, daikon radish and mushroom red curry over brown basmati rice. So the quest to find balance continues. We are all different. We all have our unique needs to perfectly fuel our bodies and balance our chemistry. We can only try to eat what is best for each of us.....no, brownies and beer are NOT the best for any body in large quantities....but they sure do taste good. I have to wonder if the fish thing has anything to do with me being a Leo.....meeoow.

Until next time, eat healthy, eat clean and buy local. And yes......go ahead and have a brownie. But just one!

Continuing the vegan lifestyle

02/06/2012 17:12:00

So week 4...or is it 5? Time has been a blur of late, as my business has picked up, and the true test of my vegan lifestyle continues. At a recent chef's meeting, I thought I was doing well at Not Your Average Joe's - they had a few great vegan choices including the spring roll appetizer that was all veggies wrapped in rice paper with a light peanut dipping sauce. To round out dinner I ordered the edamame hummus. Both were delicious, very filling and the servings were more lunch size than appetizers. Easy meal out. Then I saw the calorie count - how did I not know the hummus was 700 cals? Ugh......it is tough to eat out, be healthy and stick to a diet. At least it was animal free.....and the spring rolls were under 400 cals. To the gym.

I have roasted veggies like a pro these past few weeks - parsnips, carrots, turnips, Brussel sprouts, and squash. They are delicious as is or tossed into a salad. But enough already....I am sick of roasted veggies. So this week, I tried a recipe for Seitan shared by a fellow networker. I mixed the vital wheat gluten, the nutritional yeast, the ketchup, soy sauce, garlic powder and more.....kneaded 10 mins until it was elasticity. I formed the perfect little steaks and gently placed them in a broth of water, soy sauce and fresh rosemary. I let them cook in the slow cooker for 4 hours, just like the recipe said. I gently scooped them out, and surprise! They actually held together....now I was excited! The color was a little blah, but I would not let that deter me. How did it taste? Well.......it tasted like vital wheat gluten, nutritional yeast cooked in water with a hint of rosemary. Perhaps I need to pan fry it or something? Add some BBQ sauce to it? Beef it was not. Terrible, well not really, but it will need some work. Perhaps I need to buy some beefy seitan to understand how it is supposed to taste? I like the Gardein beef tips. I think that is very similar to this recipe. But better.....ok first try - more practice needed.

I did have a moment of missing the freedom to make anything I wanted.....but I don't miss meat really. Thought those sausages my husband grilled up this weekend look mighty good ..... Even cheese is a much lesser craving. But it sure was easier to use cheese and meats to make dinner. Even this chef needs some inspiration! OK...I am sticking with it. I will pursue, take time to expand my knowledge.....but many parties of late have not left a lot of time to cook for us. The problem I have is the problem I solve for others - how ironic, huh?

This week - Red Lentil soup - Egyptian style. More seaweed recipes, tofu and bok choy with mushrooms and chili sauce. Need to get back to my grains for variety too. Maybe a vegan pizza, or bulgur pilaf. Veggie burgers of many varieties! Falafel, beans, barley and farro! Yup - I feel it...the inspiration is coming back......stay tuned and please share any great recipes you may have! And I will share any good ones I come across in that big file of "to try".

Good eating and go veggie once a week!

Vegan eating week 3

01/24/2012 15:07:00

In week three of my vegan diet I started getting a little looser with dinners. Mixed veggies over pasta, veggie burger, seaweed salads, and a trip out to a Mexican restaurant. This was the biggest challenge....going out to dinner. I looked at the menu ahead of time to try to plan ahead. They had veggie stuffed poblano peppers, veggies crepes with a salsa verde and salads. It was snowy and cold, so salad was out. I asked about the peppers, if the cheese could be left off the top. Our waiter informed me their was cheese inside too. OK, so then the crepes would be good - no cheese, but the waiter alerted me to the sour cream mixed into the filling, not just on top. He already hated me for not ordering a margarita, but instead chose a nice glass of red....so I decided not to push my luck. Politeness, and a lack of options chose the crepes for dinner. They were very good, but I left a lot of the sauce on the dish to avoid an over indulgance of sour cream. Since when does salsa verde have sour cream??

I have to say I felt lousy the next day....could it really be the sour cream? Was my breathing really affected by a touch of dairy? I am not sure....but Sunday morning was not a great day for feeling good.

My girlfriend, whom we went to dinner with, was very supportive of my new dietary choices, but her husband's eye brow went up when the topic of vegan came up. It seemed a relief to him (a die hard meat eater, veggie avoider) that I chose vegan for health and not for philosophy....I guess that is the kind of vegan that is a nut, throwing paint on fur coats, and living in the woods eating nuts and berries. The health reason resulted in a good luck to ya - I couldn't do it. That's ok.

The rest of the week was easy - sweet potato and lentil stew, sauteed kale and butternut, an eggplant, peppers and sun dried tomato mix was a favorite - even added a few capers. Miso and rice wine vinegar dressing, as well as dijon cider vinegar dressing was good, but switched to straight up fig balsamic last night. I discovered cherry pit powder for a huge dose of vitamin C, and sun dried peppers which are amazingly strong in flavor, and delicious!

I have noticed my tolerance for wine is down - one glass and I feel it. My desire for meat is gone, ice cream doesn't appeal, and I actually really like almond and soy milk. I am starting to feel like I am eating a lot of the same flavors, so will try to mix things up this week. I have so many grains, beans and recipes to try. We are having a farro salad with eggplant this week, and next week I will try making Seitan and tofu filled ravioli. Can't wait!

Oh yes....this is a diet, right? And I told you I wanted to lose a few pounds, lower my blood sugars. Well sugars are a bit lower overall, but my weight is holding solid. Nothing in 2 weeks. This will be my week though - I can feel it!

I will measure everything, count every calorie and work out more. Or at least that is the plan.

Hope your new year's resolutions to eat better are working for you. Anyone have any chocolate to share? Doh!