Meal prep: Saving your sanity, one meal at a time.

It’s a fact of modern life that we are all crazy busy. As a yoga teacher, I could tell you about the value of simplifying, cutting back, and prioritizing, but this is reality. We all have struggles. We all have some combination of demanding jobs, kids, aging parents, social obligations, volunteer commitments, fitness needs, and recreational habits. Plus the stuff we actually want to do. This is what makes it so tempting (and sometimes necessary) to order pizza or stop for McDonald’s on the way home.

When I was a kid, McDonald’s for dinner was a way of life. It was just my mother and I at home during my middle and high school years, and by the time she finished her commute home from work, the lastthing she wanted to do was cook. So we ate a lot of burgers and fries. We ate so much takeout that I actually got sick of it. This is when I started learning to cook. She was the only working parent she knew who could look forward to coming home, most days of the week, to dinner made by her kid—without even having to guilt me.

Things are a little different for me now. When my kids were home, I made good use of my Crockpot to create meals with something for everyone. But now that the kids are mostly gone and it’s just me, my cooking strategy has changed. It’s hard to find the motivation to make dinner every night for just myself, and although I don’t do McDonald’s, there’s the lure of the Thai House just down the street, with their $13 shrimp Pad Thai waiting to destroy my caloric and monetary budgets.

This is where meal planning and prep comes to the rescue. I spend about two hours, one day per week preparing most of a week’s meals. Sometimes I end up with even more than I can eat in a week, like when I make chili or spaghetti sauce, and I can put half away in the freezer for a bonus on another week. I try to portion out each meal in individual serving containers, unless it’s something that needs to be stored separately until eaten, like pita sandwiches. 

If I plan my meals well, there is very little waste when I cook this way, because I cook it all at the start of the week. You know how sometimes, you have great ideas when you go shopping on Sunday, and you think you’re going to make something like salmon en croute, but by Wednesday, you are exhausted and you just end up eating a bowl of cereal for dinner and then all your expensive food goes to waste? Well, if you have already prepped your food, heating it up is exactly as much work as making cereal, and a lot more tasty. 

Here are some of my top tips for meal planning success: 

·     Keep everything simple.Don’t imagine you are going to make five elaborate dishes that each take an hour to prepare. Think quick, easy, mix and match.    

·     Pre-cook one starch per weekand store it as a base to put under your sauces. You can cook one round of quinoa, rice, faro, millet, or whatever else you crave and store it in the fridge for three to four days.

·     Cook one protein, use it multiple ways. This week, I made delicious turkey meatballs that I ate over quinoa with jarred marinara sauce. Another day, they’ll appear on a flatbread with melty fresh mozzarella. For lunch, they will crown some romaine lettuce and cherry tomatoes.

·     Use prepared foods where it makes sense. Rotisserie chickens save you about an hour and a half of cooking time, and you can shred that cooked chicken and use the meat to make salads, pita sandwiches and hearty soups. Jarred pesto and marinara can elevate a quick meal into next-level awesomeness. Hot smoked salmon is amazing on a salad. It keeps perfectly unopened and you don’t even have to heat it. Best of all, for singles, it comes in 4oz packages, which happens to be an exactly perfect serving size. 

Where to find meal prep ideas

If you don’t yet feel comfortable coming up with your own meal prep plans, there are lots of places online where you can find ideas. Many sites will want to charge you, but I say ba-humbug to that. If I am so cheap that I am trying to save money by eating in every meal of the week, clearly I don’t have the cash to spend on pre-arranged meal plans.

So here are a few places I’ve found with ideas. Keep in mind, I am gluten free, but not all of these suggestions are. I made my own GF adaptations.

·     The Kitchn: Meal Prep Plan: A Week of Easy 1500-Calorie Days. The turkey meatballs recipe here is amazing, and it really gets into the details of how to prep and pack everything. https://www.thekitchn.com/meal-prep-plan-for-1500-calories-261270

·     Eating Well: 14 Day Gluten-Free Meal Plan 1,500 Calories. This list is more about meal planning than prep ahead, but still some great ideas that capitalize on reusing the same ingredients to save you money and simplify prep. I love the Salmon with Chimichurri. http://www.eatingwell.com/article/289222/14-day-gluten-free-meal-plan-1500-calories/

Don’t want to try a whole lot of new things? That’s ok, just keep it simple. Stick with your favorites. Try to think of things that hold well in the refrigerator or freezer, like veggie chili, spaghetti sauce with ground turkey, and grilled chicken. One day when you have some time, make a big pot of chili, another of spaghetti sauce. Grill a family pack of chicken breasts (or pull apart a rotisserie chicken). When the chili and the spaghetti sauce are done, portion them out into two-cup containers and cool them in the fridge. Cut up the chicken and store it separately in two-cup, freezer-safe containers.  Evaluate how much you think you can eat in a week, and put the rest in the freezer (use a strip of masking tape and a sharpie to label and date the containers).  Wash, dry and tear some lettuce into salad-sized pieces. Portion the salad greens into two-cup containers. Put some cherry tomatoes, beans, and whatever other sturdy vegetables you like into the containers. Prepare as many salads as you think you can eat in 2-3 days.  

And there you go. On any weeknight, you can come home and toss some chicken onto a bed of lettuce for an instant salad, or heat up your chili, or put on some pasta for spaghetti in 15 minutes. Ta-da.

Personally, I love having my prepped meals to look forward to, and knowing that I don’t need to exert any effort to make them, except heating them up. I also love knowing that it only costs me about $100 to buy all of my food (breakfast, lunch, dinner, snacks, and coffee) for the week.  That is less than $5 per meal, and includes coffee! And snacks! And I know all the ingredients of my food, so I can manage my salt, sugar and fat intake as necessary. So even if you don’t go all-in and make a whole week’s worth of food at once, I do hope that maybe you are a little inspired to spend about 20 minutes planning the week’s meals before you shop, and that you adhere to the concepts of keeping meals simple, using similar ingredients so you don’t spend a ton of money or waste a lot of food, and using prepared foods where it makes sense.

Have a healthy and prosperous day!

How to Get Rid of Muffin Top

You know muffin top, that fluffy bit of tummy that hangs over the top of your waistband. The first time someone asked me how to get rid of it, I was a little to quick on the draw with my response. This was before I worked in the fitness industry. I was going for humor, so I said, "Buy bigger pants." She gave me an evil glare.

These days, I realize that such a question is a great teaching opportunity, and there really is a multi-part response. But first, if you need to get rid of your muffin-top tomorrow, the easiest answer really is in the clothing. It doesn't matter how little body fat one has, if the elastic around the middle is too tight, it's going to create a bulge somewhere. So it really wouldn't hurt to buy some leggings with a more forgiving waist.

That response won't do anything for your

Vintage Slimming Belt

hip-waist ratio, or body-fat percentage, so let's tackle that. First off, hopefully we've all gotten the word that spot reduction doesn't really work. So core exercises like crunches and planks are great for building core strength and stability, but they cannot, all by themselves, get rid of your muffin top.

I am afraid, my friends, that what is required is a solid plan of cardiovascular exercise and solid meal planning. The great part about this is that there is no one right answer as to what specific kind of cardio you have to do. I myself experienced great weight loss results after my first daughter was born from just walking and pushing her in the stroller. As my fitness level improved, and as she was able to take longer naps, I started doing exercise videos at home. Later, when she was able to go to kids' care at the gym, I started running on the treadmill, and that was the beginning of my foray into the fitness world.

If walking, workout videos or running aren't for you, maybe you might like dancing, basketball, soccer, swimming, or any other of a million types of human movement. There's no wrong answer. Just find something that causes you to break a sweat, and that you can tolerate well enough to do fairly consistently for 30-60 minutes most days of the week.

Next up is the food aspect. People have written whole books about food and diet plans. Who am I, but a simple personal trainer and a mother of three who has successfully lost and kept from regaining a decent chunk of weight. I find that the simpler I keep my guidelines, the more likely I am to follow them. Here are a few simple food ideas. (Serious idea props go out to my fitspiration, Jonathan Ross, who wrote the book, "Abs Revealed." you should check it out.)

• Whenever you eat, eat a vegetable. Or at least a fruit. For example, sauté some spinach and onions along with your egg in the morning. Slice a banana into your oatmeal. As pictured below, chop up some spinach, tomatoes and strawberries along with a boiled egg for a simple lunch salad.
• Avoid added refined sweeteners. Let's not make this complicated. I mean things that involved, at some point in the assembly process, adding scoops or cups of sweetness. We could spend a lot of time debating the relative virtues of white sugar, brown sugar, maple syrup, honey, Truvia, Splenda, and a thousand other kinds of sweeteners. Let's not. As a general rule, try to get your sweet fix from things that are naturally sweet without human help, like berries, bananas, and oranges. You get the picture. If you, like many of the people in my extended family, like to put spoonfuls of sugar on your breakfast cereal, it's going to take some time to retrain your taste buds. Be patient.

Every time you eat, eat the vegetables.

• Don't eat anything that came out of a deep fat fryer.
• Don't drink calories. Stick with water, unsweet tea, black coffee (with maybe a little milk). Avoid sodas. Even the diet sodas. I hate to bring this up, but beer, wine and liquor also include the emptiest of all calories, alcohol. The relaxation value of a nightly glass of Malbec may be worth it to you you, but 3-4 glasses is probably not helping anything, health-wise.
• Make your own food when possible. It's not always feasible, but it saves both calories and money.

Realize the bullets above are goals, and you won't always meet them. Understand that there will be days when you'll drink all the beer and eat all the cheesecake. Don't let that one day ruin your overall plan. The next morning, put on your stretchy pants, forgive yourself, and get right back on track.

And also, if you'd like more a more detailed and specific workout plan made just for you, contact a personal trainer. Like me. I work with people both in-person and online.

Now go have an awesome day and crush those goals!

Meal-Prep Tips for Travel

I am currently chilling in my hotel room, watching "Thor, The Dark World," and mentally preparing for a four-day athletic conference that starts at 8am. I am also thanking myself for taking the time before I left to prepare meals for myself for the next four days.

This is not my first rodeo. I have been to several fitness trainings, certifications and conferences before. I know that at the end of each day, I will be so tired that the idea of even walking a few hundred yards to a restaurant and waiting for food will be exhausting. Let alone trying to find a healthy food selection amid the french fries, burgers and pizzas. It's really tough at a fitness conference, where we spend all our time talking about helping our clients make healthy lifestyle choices, and then we go out and eat a whole cow and drink 48 beers.

So, I jest. I don't drink beer.

Just in case some other people out there struggle with both the calories and the money involved in eating while on business travel, I thought I'd share some thoughts.

First, a lot depends on how you travel. I happened to be traveling by car, so I had the opportunity to pack a cooler. I left for this conference on Wednesday. On Monday, I went grocery shopping and bought eight of the small square ziploc containers you see in the photo. I bought a family pack of chicken breasts, a large sweet potato, a vidalia onion, a white potato, a red pepper, quinoa, eggs, cherry tomatoes, hummus and some cheeses.

On Monday, I cooked the quinoa and put it in the bottom of the Ziploc containers, and froze it. I boiled six of the eggs and put them back in their original container.
Tuesday, I cooked the whole family pack of chicken. We ate some for dinner, and I cut up the rest, cooled it in the fridge, and then distributed the cold chicken on top of the previously frozen quinoa.

On Tuesday, I also cut up and roasted my vegetables (with olive oil, pepper, and garlic salt). I portioned those out into two Ziploc containers. I meant to freeze them on top of the chicken, but I ended up falling asleep before I completed that step!

I also put some bagged frozen strawberries in one of the Ziplocs.

Wednesday morning, I packed all the pre-made meals up, along with the hummus, cheeses, cherry tomatoes, spinach and fresh fruits, in my cooler with some ice, and it lasted all day. I even had to move my daughter into her new apartment on my way to the conference, and everything stayed fresh, plus I had snacks for when we got hungry on the road.

Air travel
It's a little more complicated when traveling by air, but I still take my foods. In an ideal world, I like to carry enough calories on the plane with me to get through 24 hours, so that no matter what happens, I won't starve or subject anyone else to "hangry" me.

I stock some things in my carry on and some in my checked bag.

In the carry-on, I usually take my insulated bag with some cut-up vegetables, some kind of a dip (I always have to check the TSA rules for size) but I like small containers of peanut butter or hummus. I usually take some kind of dried fruits and nuts, cheese, and some variety of crackers. If I am super-organized, I'll make myself a real lunch, like a nice salad, wrap or sandwich. I am gluten-free, so I can't eat a standard airport sandwich.

In the packed bag, I usually stow some oatmeal packets, power bars, rice cakes, probably more peanut butter, nuts and dried fruits, and possibly a can or two of tuna. I don't eat the tuna on the plane because it stinks.

At the hotel
When I have the option to choose my hotel, I really like to find a place that has both a refrigerator and a microwave, but I'm pretty creative even without one. I have a little one-serving metal travel tea kettle that I use to heat up water, which I can use to make my oatmeal in the morning, and that hot water can heat up a surprising amount of other things, too. Like my cold quinoa and chicken, in this hotel that has a fridge, but only a shared microwave on the third floor.

As to why I go to all this trouble--I spent about $80 on my food for the whole trip. That includes a $20 box of wine and all my snacks. Since I am working at the conference, I will also get fed a couple of times. If I were eating out every meal here, I would easily spend $80 in a day. It's an expensive area. Not only am I saving a lot of money, I have total control over my food. I know exactly what went into it, how it was made, and the freshness of all the ingredients.

Also, since I have a pretty serious gluten sensitivity, I don't have to worry about getting some stray wheat in my food and ending up with intense abdominal pain for the whole weekend. All in all, it's quite worth it. But beyond all that, I love the creative challenge of trying to figure out how to beat "the system."

Whatever you choose to do for food, I wish you happy travels!

CSA vegetable survival tips

Whenever I talk about my CSA on social media, someone invariably asks me about the Confederate States of America. Although I do love history, in this case, I'm talking about Community Supported Agriculture, in which consumers (me) buy a share in the season's harvest. We usually pay up front in the late winter or early spring, so that the farmers have the "seed money" to get rolling. Then, we go and pick up our harvest share once a week. In our case, since we value organic produce, we selected an all-organic CSA that also had a convenient pick-up day, time and location, The Fredericksburg Area CSA Project.

The reason I personally love a CSA is that I get really fresh, locally grown food. I am supporting agriculture in my own community. I also chose this specific CSA because all the suppliers are organic farms, and that's important to me. The fact that most of the food I buy at the grocery store travels from California, Oregon, Mexico and Chile is very frustrating to me, when there is perfectly good farmland right here in Virginia. Every mile my produce travels takes a toll on its nutritional value and on the environment. Yes, I will still buy bananas from Ecuador and avocados from California, because I love them, and they just don't grow in this climate, but I would like the bulk of my food to be as local as possible.

I have done a CSA before, but it has been several years. I haven't had one since I moved to the Fredericksburg area. In my previous experience, I learned some valuable CSA survival skills.

1. Make time to get to the pickup each week. It sounds obvious, but this is your one day to get your veggies. The pick up day and time should be a generally good day and time for you. The one I have now works well. For my previous CSA, I had to travel 30 miles in rush hour traffic after the end of a long work day. There were many days I just couldn't make it. That resulted in a waste of money and a less positive experience for me.
2. Make a serious effort to include vegetables every time you eat. This doesn't mean you need to become a vegetarian, but find some way to squeeze veggies into every meal and snack. At breakfast, it's pretty simple to put kale (or any greens) into your morning smoothie along with carrots and beets. I have given these veggie smoothies to my kids and even my reluctant husband, and as long as all the bits are well pureed, everyone was fine with that. If you don't do smoothies, throw some spinach (or any other greens) into your eggs. The addition of sautéed onion and feta cheese makes a delicious omelette. Make a salad with lunch and dinner. 
3. Use the internet to find recipes for the mysterious vegetables you've never seen before. The first time I got mustard greens, I was stumped. But I found over time that you can stir-fry just about anything with a bit of soy sauce and garlic and it tastes awesome. You can toss most vegetables (especially beets, sweet potato, carrot, asparagus, broccoli, kohlrabi) in olive oil, salt and pepper, and roast at 400 degrees for about 20 minutes and they come out caramelized and delicious. But just spending a few minutes looking up collard green recipes can open your eyes to new possibilities you may not have considered--like an Asian rice and raw collard salad with sesame oil, soy sauce and hot peppers.
4. Understand that seasons vary. When you buy produce at the grocery store, the selection is pretty much the same in July as it is in December. With a CSA (depending on where you live) the variety changes with the season. Early spring will feature lots of leafy greens. In Virginia, we don't see tomatoes until July. Be patient, and instead of longing for the vegetables you can't have, love the ones you're with. Of course, you can always supplement your CSA supply with other veggies, but if you have a large share, you might already have a struggle consuming what you have before the vegetables wilt.
5. Store carefully. Once you pick up your veggies, take care to store them properly. Greens wilt quickly, but it helps if you bring lettuce home  (or kale, collards, herbs, etc.) and wrap them in a couple of damp paper towels, then put them back in a plastic grocery bag, and nestle them into the refrigerator. Don't feel like you have to jam everything into the vegetable crisper. Not only are you more likely to see and select the vegetables if they are out on the shelves, the extra humidity in the main compartment of the refrigerator that results from opening and closing the door actually helps keep the greens fresh longer. Here's a link to a handy article from the Washington Post about storing veggies: http://www.washingtonpost.com/lifestyle/food/one-way-to-fight-food-waste-revive-wilted-produce/2013/09/16/b1342b20-1b1a-11e3-a628-7e6dde8f889d_story.html
6. Share the wealth. If you feel overwhelmed by your vegetable share, give some of your abundance to others. Neighbors, friends, parents, grown-up kids, maybe even a homeless shelter might be able to use what you can't handle. It's all better than throwing away the produce you pre-paid for.
7. Plan for absences. If you have to be out of town or miss a share day, arrange to have someone else pick up your stuff. That way, it doesn't go to waste, and your friend can either enjoy the free food (if you are out of town) or can hold it for you until you can pick it up.
8. Keep an open mind. Over the course of the season, it is pretty much a sure thing you will receive vegetables that you never would have picked on your own. My husband, for example, dislikes both kale and collard greens, which of course are an early-season staple. If you get things you think you don't like, make a serious effort to find new ways to prepare them. Maybe you just don't like spinach when it's cooked, but it's okay in a salad. Perhaps you can roast that vegetable with olive oil and salt and you find a new appreciation for it. 

Springtime Smoothies

When the weather starts to warm up, it seems I can no longer bring myself to make hot cereal every morning, but neither do I want to eat processed cold cereal that my body will burn through in about an hour, leaving me hungrier than before. So as the spring greens and veggies start to come into season, I start working out my blender and trying some delicious smoothie recipes.

Ruby Red smoothie with beets, carrots and celery

The first breakfast smoothie I ever made was sometime back in the late 1980s. I got the recipe from an issue of Vogue or Cosmo. One banana, a cup of vanilla yogurt and a cup of orange juice. That was a very basic recipe, and although it was pretty tasty (and easy) I wouldn't make it now. Too much sugar--especially with the sweetened vanilla yogurt.

Today, I try to use more whole fruits and organic vegetables as close to in-season as I can. I love to slip in some fresh greens (baby kale mix, baby spinach, etc) but sometimes their color turns the smoothie a shade I call "Incdredible Hulky." They still taste pretty good, though, thanks to the ever-present banana and orange juice that help to sweeten the mix.

As a standard base, I start with one banana and about 1/2 cup of orange juice. The banana provides some body as well as sugar and the juice helps liquefy the rest of the smoothie. You could also use half a banana and any other kind of juice, or even a different kind of liquid, like a different juice or some variation of milk (cow, goat, coconut, almond, soy).

I usually use plain Greek yogurt for protein, as long as I have it on hand. You could also add a scoop of protein powder if you wish. I would recommend not using sweetened or flavored yogurt, even if it's sugar-free. If you are accustomed to the standard American diet that is packed with hidden sugars, these smoothies may initially seem rather tart, but rather than using a pre-sweetened packaged yogurt, try a plain yogurt and a little bit of honey so that you control how much sweetness you add. You can also skip the yogurt altogether if you don't have it, but to me, smoothies without yogurt seem thin and watery.

I have included a few basic recipes, ranging from a fruity flavor to more seriously veggie. You can always play with the fruit and vegetable combinations, and add honey or agave nectar for sweetness if you need it.

Basic smoothie 
1/2 cup frozen fruit (unsweetened strawberries, mangoes, blueberries, or a combination)
1/2 cup orange juice
1 banana
1/2 cup plain Greek yogurt
2 easy-peel mandarin oranges (peeled)
Place the frozen fruit and orange juice in the blender first. Pulse 3 times, then add the remaining ingredients. Pulse again, and then turn the blender on to the smoothie setting. Check the consistency, make sure everything is well blended, and enjoy.

Carrot-top
Use the basic smoothie recipe above, but add with the frozen fruit
1 full-sized organic carrot, cut into 1/2-inch rounds

Place the frozen fruit, carrot and orange juice in the blender first. Pulse 3 times, then add the remaining ingredients. Pulse again, and then turn the blender on to the smoothie setting. Check the consistency, make sure everything is well blended, and enjoy.

Incredible Hulk
Use the basic smoothie recipe above, but add with the frozen fruit
1 full-sized organic carrot, cut into 1/2-inch rounds
2 handfuls of organic greens (baby Kale mix, baby spinach)

Place the frozen fruit, carrot and orange juice in the blender first. Pulse 3 times, then add the remaining ingredients. Pulse again, and then turn the blender on to the smoothie setting. Check the consistency, make sure everything is well blended, and enjoy.

Ruby red
1/2 cup frozen strawberries
1/2 cup orange juice
2 full-sized organic carrots, cut into 1/2-inch rounds
1 stalk organic celery, cut into 1/2-inch slices
1/2 raw organic beet, peeled and cut into 1/4-inch slices
1 banana
2 easy-peel mandarin oranges (peeled)
1/2 cup plain Greek yogurt

Place the frozen fruit, vegetables and orange juice in the blender first. Pulse 3 times, then add the remaining ingredients. Pulse again, and then turn the blender on to the smoothie setting. Check the consistency, make sure everything is well blended, and enjoy.

Crock-Pot Pork tenderloin with acorn squash and apples

Sometimes I jest that I feel like every night in my kitchen is an episode of "Chopped." I have 30 minutes, a can of tuna, box of quinoa, and an orange. Now go! I actually enjoy those opportunities to be creative with what I have on hand. Although I seem to have to stop at a store nearly every day to pick up something (deodorant for the boy, conditioner for the girl, milk for everyone), I really don't like running out to get a specific item just for dinner. Sometimes that's just not possible: I may really have only 15 minutes between the time I get home and the time I have to leave to take the kids somewhere, and I need to start something that will be edible by the time I get home.

Last night was a Chopped night. I had a pork tenderloin, but I was out of my usual accompaniments: gluten free soy sauce and onions. I took a look around the kitchen and I spotted an acorn squash and a few apples that were a little too mature for lunch boxes, but still perfectly edible. If you don't have an acorn squash, you could substitute any winter squash (butternut, turban, etc.) or even sweet potatoes. And if you don't have fresh apples, I think dried apples would work well with a little extra water.

So, in about 15 minutes, dinner was in the crock pot. I didn't measure things out to create a real recipe. What I have here is more of a general idea. This should probably serve three, if you do not make total pigs of yourselves like my husband and I did.

1 tsp olive oil
1 pork tenderloin
1 acorn squash, washed, seeded, cut into wedges. leave the skin on.
3 tart apples (preferably the firm kind that hold up to cooking, like Jazz). Peeled, cored & sliced.
2 tbsp Craisins
1 tsp. Balsamic vinegar
1 tsp honey
1/2 tsp. Cinnamon
1/8 tsp. Cardamom
Dusting of Black Pepper

Set your crock pot to low.
Use a paper towel to rub the olive oil around the inside of the crock pot.
Place the pork tenderloin on the bottom.
Top with the squash, sliced apples and Craisins.
Drizzle with balsamic vinegar and honey.
Add about 1/4 cup water.
Sprinkle cinnamon, cardamom and black pepper on top.
Cook in the Crock on low for about 4-5 hours while you are out running errands and attending PTO meetings.
Return home to find a delicious pork dinner waiting for you.

Sweet Potato Fries

A lot of excellent Lindy-friendly songs talk about food. Maybe this is why I like jazz so much—because I love food as much as I love to dance. The songs get stuck in my head, and then I have to go home and make the food. This week’s food song is “Sweet Potato Fries,” By Gordon Webster, off of their Live in Rochester CD.

Sweet Potato Fries
with Montreal Steak seasoning
and ketchup

We saw Gordon Webster perform at the International Lindy HopChampionships last year, and bought three of his CDs. I love almost every song on these CDs. There is so much excellent instrumentation, and they all just seem to beg for improv while dancing.

I have included the “Sweet Potato Fries” lyrics below, and you can give the band a listen here. After listening to this song, you may want to make your own sweet potato fries, which is an excellent idea, because they are very healthy if you make them yourself. Not so much if you buy them in a restaurant, deep fried and smothered in fat, and not as tasty if you buy the big frozen bag at the store.

Tips for making sweet potato fries:

Use one sweet potato per person. Scrub and peel the outside of the potato. Cut the potato in fry-sized strips. (Sweet potatoes are very hard, so use a large, heavy, sharp knife) Place the cut potatoes in a mixing bowl and drizzle olive oil or melted coconut oil over them. Add one of the following seasoning combinations (or improvise your own):

• Salt and pepper
• McCormick’s Montreal steak seasoning
• Crushed rosemary, salt & pepper
• Crushed mint and salt
• Cinnamon and pepper

Stir to combine. Pour the seasoned spuds in a shallow baking pan (like a jelly roll pan) and arrange so they are in  one flat layer. Bake in a 400-degree oven for about 25 minutes, stirring occasionally, until the taters are brown and crispy.

Serve hot, with ketchup.

Sweet Potato Fries

By Gordon Webster

Live in Rochester

When men come and dine, they get to feelin’ full just fine

The dining’s in the timing with my sweet potato fries

When men try my spuds, they claim the other gals are duds

Does wonders for the hunger, o my sweet potato fries

When they come and meet, looking for a treat, they get taters

You can take a seat, then you’re bound to eat

A dish that’s just delish if it’s for now or for later

Take your appetite, down to the table, grab a bite

You’ll never have no better than my sweet potato fries

Well, I ain’t got much to show, but I can peel ‘em fast or slow

My sweetie loves to eatie all my sweet potato fries

Don’t got time, don’t got money, but I got a dish to try

Cause I’m a yammy mammy with my sweet potato fries

I can hardly wait, looking for a date with my honey

He knows where to look, when he needs a cook

I’ll fix him up a dish and never charge him no money

Dinner is served tonight, come get your fill and feel just right

You’ll never have no better than my sweet potato fries

Get the salt, pepper too

That’s all the flavor that I’ll add for you

You’ll never have no better than my sweet potato fries

5 Swingin' Ways to Eat Spinach, in honor of Julia Lee

In 1949, Julia Lee did a song with her band, the Boyfriends, called "The Spinach Song," or "I didn't like it the first time." (http://www.youtube.com/watch?v=Ax4tVzuN52U)

Not only is this song fun to dance to, but it is a cunning extended metaphor for either marijuana or sex, depending on how you interpret the lyrics:

Spinach has vitamin A, B and D, but spinach never appealed to me

But one day while having dinner with a guy, I decided to give it a try

I didn’t like it the first time, it was so new to me

I didn’t like it the first time, I was so young, you see


I used to run away from the stuff, but now somehow I can’t get enough


I didn’t like it the first time, oh, how it grew on me!

I didn’t like it the first time, I had it on a date 


Although the first was the worst time, right now I think it’s great


Somehow, it’s always hittin’ the spot, especially when they bring it in hot


I didn’t like it the first time, but oh, how it grew on me 

I didn't like it the first time, I thought it was so strange

I wasn't getting much younger, so I just made the change

No longer is the stuff on the shelf, ‘cause now I make a pig of myself

I didn't like it the first time, but oh how it grew on me 

I didn't like it the first time, when I was just sixteen

I didn't like it the first time, guess I was mighty green

But I stocked up, cause I've gotten wise, I've got enough for two dozen guys

I didn't like it the first time, but oh how it grew on me

I didn't like it the first time, but oh how it grew on me!

In honor of the clever Miss Lee, I have put together a few of my favorite ways to eat actual, garden-variety spinach. I hope you will enjoy them while dancing to this song in your kitchen.

• Spinach salad: Best with baby spinach leaves slightly chopped up. I like mine with some kind of fruit, like dried cranberries and/or sectioned oranges and pecans.
• Wilted, with bacon: Don’t tell my fitness friends about this one, but when I am feeling rather naughty, I chop up a few slices of real, authentic pig bacon, cook it until crispy, then dump an entire bag of spinach into the skillet right on top of all that bacon fat. I wilt the leaves, tossing them carelessly around in the pan for about a minute, then add a half-teaspoon of apple cider vinegar and a sprinkling of black pepper.
• Wilted, healthier-style: This is the recipe I do tell my fitness friends about. In a nonstick skillet, I heat up about a tablespoon of low-sodium, gluten-free tamari mixed with about ¼ cup of water. Then, over medium heat, I stir-boil one clove of crushed garlic, and then add a bag of spinach and a dusting of red pepper flakes, stirring until wilted, about one minute.
• Spinach omelet: First, I chop up about a half an onion and sautee that in a nonstick skillet until it is translucent. Then I add some chopped sun-dried tomatoes and a handful of chopped fresh spinach, stir long enough to wilt, and then pour in two scrambled eggs (or egg whites if you are being very virtuous). After a minute or two, I stir the eggs to break up the curds and add about a tablespoon of crumbled feta cheese, then allow the omelet to finish cooking.
• Spinach in tacos. I wouldn’t really want an all-spinach taco/burrito, but we do use spinach instead of lettuce sometimes. It adds that extra boost of dark green leafies.

You can sautee a little spinach right along with your eggs for breakfast.