Showing posts with label Food and Health. Show all posts
Showing posts with label Food and Health. Show all posts

Tuesday, February 19, 2008

It's not About "Weight-Loss" it's About "Healthy Living"

by Christopher Reardon

In the past three-four weeks I've undergone a bit of a transformation. In that period of time, I have not smoked a cigarette, I've been waking up early (just look at the timestamps on my posts for proof of that), I've exercising everyday, and I've been eating healthier. I started doing all these things at the same time, and I must admit I've never felt this healthy in my life. I've been skinnier in my life to be sure, but I've never felt this healthy. Now it's only been a few weeks and I am still losing weight, but my point is that even if I didn't lose another pound, I'd still feel good about these changes.

Notice I said that I've been eating healthier, not that I've been dieting. We hear it from a lot of sources, but people just seem to refuse to believe that diets do not work. Depriving yourself may help you lose a few pounds quickly, but it will only negatively impact your energy levels and your attitudes.

I read an article today on Dumb Little Man by Craig Harper called "Overcoming Weight Loss BS." The piece exemplifies the changes in my life, as they are not simply means of losing weight, they are a new way of life aimed at staying healthy.
"Many people don't want to hear this message because it's too fundamental and obvious. And it requires real effort, sacrifice, work and self-control. “Whatever you do Craig, don’t mention the ‘D’ word (discipline) and please don’t talk to me about self-control again.” No, we'd rather talk about weight-loss theory number ten million or the latest 'breakthrough' pill, powder, potion, product, gizmo or gadget. Or that amazing new weight-loss book. 'Cause we need another one of those. We want quick, easy, convenient and painless. We are soft. We are precious, lazy and lack self-control. We are the quick-fix society. And the instant-gratification generation. And the fat generation."
The article is a well-written piece with some good advice about maintaining the right attitude
while increasing your personal health. If you have something you'd like to add regarding your own health routine, let us know in the comments!

Thursday, January 10, 2008

Recipe: Italian Pasta Salad

by Christopher Reardon

In these wintry months I start to long for some of my favorite summer foods: grilled hot dogs, ice cream, and of course pasta salad. This is an incredibly easy and delicious dish that is a great accompaniment to any meal, even in these shivery times. The dish is based on yet another of my inventions at work, which is a traditional tossed salad topped with Italian cold cuts and balsamic vinaigrette. Here's a hint: if you don't want to buy separate packages of meat and cheese, just go to your local sub shop and order a couple Italian subs with provolone cheese. Just keep in mind that every restaurant uses a different combination of cold cuts in their sandwiches. I hope you enjoy!

You'll need:

2 boxes penne pasta, prepared al dente according to box instructions
6 slices mortadella
6 slices capicola ham
6 slices genoa salami
6 slices pepperoni
8 slices provolone cheese
1/2 cup julienned green bell pepper
1/2 cup julienned red bell pepper
1/2 cup chopped red onion
1/3 cup sliced olives (green or black - your preference)
1/2 cup chopped sun dried tomatoes
1 or 2 tablespoons red pepper flakes
1 cup balsamic vinaigrette (see below)
salt and pepper to taste

This is really simple. Just cut all the cold cuts and the cheese up into roughly half-inch pieces, throw all the ingredients into a big bowl and gently stir it all together until everything is evenly coated with the vinaigrette. If you can stand it, let the salad sit in the fridge or at room temperature for a couple hours before eating it. This way all the flavors will meld very nicely and the dish will be that much better for it.

Note: Balsamic vinaigrette is readily available bottled in the grocery store, but in case you're a traditionalist and you want to make you're own, I got this recipe for you from FoodNetwork.com:

"1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil...

...Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings...

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing."

Tuesday, January 8, 2008

I'm Double the Man I Used to Be

by Scott Spillane

I was born September 3rd of 1971, I weighed 7 pounds, 12 ounces. I was an average sized kid up until the summer before high school.

I’ve gone back and forth from being fat to being skinny. Every time I lose the weight it comes back and then some.


My problem is that when I do something I do it to the extreme and demand immediate results. I can lose 40 pounds in a month, but to do that I eat nothing but tuna, turkey breast and ham.


5 Years ago I was 175 pounds, going to the gym 3 hours per day, 7 days per week. I was a regular Rock of Gibraltar.


Now I struggle to put shirts on and button my pants. I get winded walking up the stairs. I’m in pain for 2 days after doing the simplest chores around the house.


My QA Manager at work organized a friendly “weigh in” The person that loses the most weight in 8 weeks wins $125. I wanted to be a part of it just for the fun of participating in a group thing at work. My problem was that I was too ashamed to step on the scale. Not because I don’t want them all to know what I weigh, but because I’m the one that is afraid to know.


I don’t understand what is so tough about a normal diet? All I have to do is stop stuffing bad food into my fat mouth!


It’s a little late for a New Year’s resolution but I’m starting a diet on Monday January 8th.


I don’t want to have a heart attack and die, I don’t want to continue to buy bigger clothes, but most of all I don’t want to be ashamed of myself.

Monday, January 7, 2008

Recipe: Dartmouth Street Chicken Sandwich

by Christopher Reardon

I've invented a few sandwiches during my stay at the sub shop, and the Dartmouth Street Chicken Sandwich is probably my specialty. I got the idea after a trip to the Outback Steak House (a fine eatery if ever there was one) and enjoying their Alice Springs Chicken. If you've ever eaten that dish, you'll find some of the flavors in this sandwich familiar.

You'll need:
1 chicken breast fillet (pre-cooked)
2 slices bacon
1/2 cup sliced onions
1/3 cup sliced mushrooms
2 tablespoons honey mustard sauce (see below)
2 slices swiss cheese
1 bulky roll

Start by frying your bacon up in a regular skillet or a griddle pan. When it's nice and crispy, drain most of the fat from the pan and begin cooking the onions in the remainder of the fat (this will add a lot of flavor to your sandwich). When the onions begin to caramelize (that is, to brown), add your chicken and mushrooms. Cook chicken for a couple minutes, flip, then top the chicken with the cooked bacon, onions, and mushrooms. Pour the honey mustard over the whole thing and top with the cheese. Now cover the pan and let the cheese melt and all those flavors meld together. All you have to do now is put all those ingredients into your roll and enjoy!

Note: If you don't have any honey mustard sauce lying around, just mix together three parts honey with three parts mustard and one part heavy mayonnaise. You'll be surprised at how much like the store-bought stuff it is, maybe even better. Also, you don't have to use a bulky roll. Any kind of bread will do, or even a nice tortilla wrap. Finally, you can easily find precooked chicken in the grocery store these days, but if you must use raw I suggest you use a separate pan and make sure it is cooked all the way through before eating.

Wednesday, January 2, 2008

Cigarette Smokers: Endangered Species?

by Christopher Reardon
(excerpted and revised from the original, published in the Daily Collegian on 2/15/2006)

Surgeon’s (Not-So) General Warning: Quitting smoking, while beneficial to your physical health, may cause extreme irritability, sleeplessness, and the ability to smell things that you would have preferred not to.

Smoke up while you can people, because the “golden days” of Big Tobacco are gone, and before you know it lighting up on your cigarette break will be as taboo as mentioning Abu Ghraib in the Oval Office. Where once Americans considered themselves lucky to win a carton of smokes on “I’ve Got a Secret,” now we consider ourselves lucky to avoid a “Truth” ad during Adult Swim. Whether they’re aware of it or not, the human species is steadily phasing smokers out of the equation.

Let’s look at evolution. Until we experience another massive global environmental change (an ice age, for instance), it can be assumed that, for now, human physical evolution is at its peak. Mental evolution, though, doesn’t appear to be slowing down anytime soon. As a result, technology is advancing at a rapid pace, and humans are learning things about the universe and about their own bodies that scientists 100 years ago would have scoffed at. At the same time, the earth’s population is steadily increasing, with villages and towns increasingly making way for cities and megalopolises (the entire northern half of the east coast, for instance).

Fields are being paved for streets and buildings are becoming taller and closer together. That alone spells doom for the lowly cigarette smoker. I’m sure you’ve noticed the imposing signs that read “No Smoking Within 20 Feet of the Building.” It started slowly, but before you knew it half the buildings in Boston maintained this policy, and soon you can be sure that every building in the state will follow suit. Add that to the fact that thirty states (including Massachusetts) have enacted legislation restricting smoking in public buildings, and it can only be a matter of time before the Patriot Act renewal includes a “no smoking inside ANY building, period” rider.

So we can’t smoke indoors, and we can’t smoke within twenty feet of any building; what happens when you walk twenty feet away from your office and bump into a Macdonald’s, three Starbuck’s, and a Wal-Mart? Where do you go to smoke then? Are humans doomed to taking a lovely Sunday drive to the country just so they can puff a Marb Red?

Well, without sugar coating it, yes they are; and eventually even that solution will be implausible. The fact that I can remember ashtrays being offered in fast-food restaurants is a testament to the speed with which smoking is being eradicated in the state. I wouldn’t be surprised if in a handful of lifetimes smoking was unilaterally banned throughout the planet. Humans in the twenty-third century will learn about the curious tradition of inhaling tar and nicotine into our lungs and risking fifty different kinds of cancer with every drag, thinking to themselves how stupid and self-destructive people in our time were. Well I, for one, laugh at the (alleged) ignorance of my great-great-great-great-great-grandchildren, for they will never know the sweet, calming truth: through numbed tongues, hacking coughs, and smelly fingers, every single puff I’ve ever taken in my life was absolutely worth it.

I’m a rare breed; a true casual smoker. I tried that whole addiction nonsense, but it was too expensive and once in a great while I like to be able to smell my food before I eat it. Now I try to reserve smoking for times when a) I really want a cigarette, or b) I really need a cigarette. Therefore, each and every cigarette I smoke is a little slice of Heaven, and the idea of that being taken away from me concerns me more than some Irag War ever could (just kidding!).

Of course, as I said my theory that smoking will one day be completely abolished from society will take a few lifetimes to come to pass. And, although this change in human behavior may affect my children’s children…well, I’ll be dead by then so I won’t give two craps. But let us, in the meantime, reflect on all the experiences that past smokers took for granted, but are no longer available to present-day smokers.

It’s a little sad, isn’t it? Wouldn’t you love to sit in your favorite bar, with your favorite drink, and your favorite brand of cigarette hanging sexily from your lips? How many of wish we could have had such a bonding experience with our fathers as sitting on the dock by a lake at the age of fourteen, fishing rod in hand, smoking a cigarette?

Well, maybe I’m the only one. But it’s okay, because I’m a smoker, and proud of it.

Sunday, December 30, 2007

Recipe: Best Steak Tips EVER

by Matthew Reardon

These steak tips are easy, delicious, and perfect for small to medium get togethers. In fact, I served them just yesterday during my Patriots 16-0/Liddell v. Silva party. Apart from the fact that both the Patriots and Liddell won, these tips really made the party great! If Black Angus tips are not in your budget they can be substituted for less expensive sirloin tips. This recipe will serve 6-8 people.

You'll need:
2 lbs Black Angus sirloin tips or strips
Ten ounces Ah-So teriyaki sauce.
Ten ounces Italian dressing
One packet McCormick Montreal steak marinade
1 cup chopped green peppers
1 cup chopped white onions
some ground mustard
some minced Garlic
a little EVOO (ed. note - Thanks, Matt)

I find these tips come out best in the crock pot. Just mix everything into the pot, set it on low and cook for four hours, and bango you got some tips that chicks will suck your dick for more.