Lately I think about food a lot.
Maybe it’s because I joined Weight Watchers and am recording everything from a carrot stick to figuring out how many points garlic naan is worth at my favorite Indian restaurant.
Maybe it’s because after last Tuesday’s weigh-in, I not only ate my daily allowance that day, but also over half a week’s swing points and was behind the eight ball the rest of the week. I actually had to figure out how many activity points I needed from exercise not to starve to death until today. I also had to forego my glass of wine–two points–for a couple of days because I needed those points for more important things; like fuel.
A few years ago a friend’s husband stunned all of us at a cookout when he said he didn’t really care about tasting food; it only served as fuel. I’d never considered such a view. Fuel? What about the aroma, the emotional satisfaction of creamy chocolate ice cream melting in your mouth? The tangy zip of guacamole on a blue corn chip? The…
Ah, I digress. I’m not eating anything like that at present. Maybe when I reach my maintenance level, I’ll enjoy a few more indulgences. I lost a pound this week, got the big star for meeting my 5% weight loss goal and am determined to stay on track. Oh, I’ve had my vino tonight, so I’m not deprived; just reined in a little.
But when I do start indulging… I’ve found a great resource: Chef Chloe’s wonderful vegan blog (here). I’m not a true vegan, but I’ve leaned that way for years. My husband; not so much. Since he does most of the cooking, I have limited influence. Not that I mind, you understand; he is a great cook.
Chloe Coscarelli won the Food Network’s Cupcake Wars contest in June 2010 with her Raspberry Tiramisu Cupcakes. The New York Times wrote an outstanding article (here) capturing her background and rise as a vegan chef. On her site, she offers a number of recipes and some interesting videos.
All her desserts look yummy, but I’m more of a chocolate girl, so I think I’d try her Chocolate Strawberry Shortcake Cupcakes or the Beach Cookies loaded with chocolate chips, coconut and walnuts.
In addition, Chloe’s entrées from Mexicali Sliders with black beans and spicy mango sauce to Avocado Pesto Pasta to vegan Thai recipes are picture perfect.
The wonderful thing is; as soon as my husband reads this post, he’ll be salivating too and he won’t be able to resist trying one or more of her recipes. I’ve already made a mental note to reserve some WW points in advance! Sweet dreams and sweet eating! ~JD here.