The Big BLOB Weight Loss Blog

The new crop of corn is starting to appear in the stores. So I thought I’d share a cob cooking technique I just love!

I’ve been microwaving corn on the cob for years. It tastes WAY better than the boiled stuff. Couldn’t be easer. I was going to write all about it, but then I found a website that SHOWS you exactly what to do.

I have never soaked my corn cobs, so you could skip that step! I also cook it for less time … about 4 - 5 minutes. It depends on the kind of corn, how big the cob is. Try your first cob for 4 minutes and then adjust up or down from there.

What do you think? I can’t imagine why anyone would go to the trouble of boiling up a vat of water when it can be so easy and quick!

Melanie

Learn how to microwave corn.

OK … so I got slightly over my baking disaster (I am a good baker) and decided to look up the splenda site.

Because I am in Canada, I went to the Canadian Splenda Site … the American Site is actually a bit different, similar content though.

So … I find the baking section and BEHOLD … there are a PILE of differences in baking with Splenda. So I’m annoyed all over again. Why don’t they put this information on their package instead of implying it is virtually the same.

NOW when I read the fine print, I see that they didn’t actually lie, they just don’t come out and say … “HEY dude, make sure you check out the website before you use this in your regular recipes. ”

Anyhow … to give them credit, the Canadian website is great. There are loads of tips and hints about cooking and baking with Splenda and there are loads of recipes.

This one I’m going to try … maybe even tonight. Molten Centre Chocolate Raspberry Cake. I’ll let you know how it turns out.

AND … though I am pretty good on eliminating the need (or desire) for sugar, I DO have the occasional craving, so I guess another few of the following cook books are on my wish list.

Melanie

Fantastic Food with Splenda: 160 Great Recipes for Meals Low in Sugar, Carbohydrates, Fat, and Calories

The SPLENDA World of Sweetness: Recipes for Homemade Desserts and Delicious Drinks

In the past week I have had this incredible urge for CHOCOLATE and for something sweet. So last night I finally gave in and decided to make my favorite brownie recipe.

I have been making this recipe for over 15 years, it is great … dense, slightly gooey brownies which can be made with the bakers chocolate chunks or with cocoa powder.

Since I have been working at cutting down on sugar and carbs, I thought I’d give the Splenda sugar substitute a go.

Now, I’m NOT imagining this … on their package it says .. “Measures cup for cup like sugar. Great for Cooking and Baking.”

So ma I crazy or what, but doesn’t that IMPLY you can use it in your regular baking recipes? That’s what I understood so I blithely started making the very recipe I’ve made hundreds of times over the years.

My first inkling that something was wrong, was when I dumped in the cup of Splenda. The consistency and texture was very different than usual. But, you know I am still believing the advertising, so I keep on going. I mixed in the rest of the ingredients.

My second inkling that something was wrong, happened when I went to pour the batter into the baking dish. Sheesh … it didn’t even cover the bottom of the pan … the same pan I have used for the past FIVE years. HMMMMMMM I said to myself. This is weird.

As the “concoction,” which I now was quite skeptical about, baked. I took my “prize” of the raw batter. YES, I am still a kid. I will admit out here in public that I lick the bowl … and not only do I lick the bowl, but I make sure there is lots to lick! Third inkling that something was wrong … it tasted different and WAY too sweet.

Finally the timer went off and I hauled the MESS out of the oven. Much of the oil in the recipe was now floating on top of a very unappetizing HARD lump of something that didn’t even come near the ooooy gooey incredibly wonderful brownies I was looking forward to.

BOOOOOOOOO ON YOU SPLENDA.

I know that Splenda has a website with recipes and once I overcome my sheer disappointment at the mess I created, I might see if they have a brownie recipe for the next time I have a craving.

I have also seen several “With Splenda” recipe books in the various bookstores and on Amazon. But … for now, I am just TOTALLY annoyed at Splenda for what I consider to be misleading advertising. It is NOT just like sugar. It cannot be used “virtually everwhere sugar is used, even in cooking and baking.”

Total bummer. One Day later and one Splenda cooking disaster later … I am STILL craving a hit of chocolate!

Melanie

Marlene Koch\’s Sensational Splenda Recipes: Over 375 Recipes Low in Sugar, Fat, and Calories

Cooking Healthy with Splenda (R)

I found this FABULOUS website with a list of the top 10 superfoods. They also have a great explanation about WHY these are superfoods and why you should be eating them.

In a nutshell here are the Top 10 … but be sure to visit the Gaiam Website to find out why!

1) Green tea
2) Wild omega-3-rich fish
3) Blueberries and pomegranates
4) Olive oil
5) Walnuts, almonds, pine nuts, macadamia nuts
6) Whole grains (especially oats, whole wheat, barley)
7) Red grapes (and red and white wine)
8) Garlic and onion
9) Crucifers (broccoli, kale, cabbage)
10) Tomatoes
Bonus food: dark chocolate!

AND there are some fabulous recipes. I’ve just made the pancakes and plan on tryout out both of the other superfood recipes.

Oaty Whole Grain Pancakes
Edamame-Feta Spread
Whole Wheat Quesadillas with Caramelized Onions, Brie and Pea

Visit the Gaiam Website >>>

Here’s another great recipe from the American Heart Association.

Strawberry-Spinach Salad with Champagne Dressing

Serve this vibrantly colored dish with dinner on a very special occasion.

3 tablespoons brut champagne, champagne vinegar, or white wine vinegar
1 tablespoon strawberry spreadable fruit or reduced-sugar preserves
1 teaspoon acceptable vegetable oil
5 cups rinsed and trimmed fresh spinach
2 cups halved fresh strawberries, hulled
1/4 cup sliced unsalted, dry-roasted almonds
In a small jar with a tight-fitting lid, combine champagne, strawberry spreadable fruit, and oil.

Cover and shake until ingredients are well combined. Place in the refrigerator until serving time. Tear spinach into bite-size pieces. Place in a large salad bowl and add strawberries. Shake
dressing, pour over spinach mixture, and toss to coat. Sprinkle with almonds.

Cook’s Tip: If you have the time to toast the sliced almonds, place them on a baking sheet in a single layer and bake in a preheated 350°F oven for 5 to 10 minutes or until lightly browned,
stirring once. This will give them an even nuttier taste and more crunch.

Serves 4; 1 1/4 cups per serving
Nutrition Analysis (per serving)
Calories 113
Protein 4 g
Carbohydrates 11 g
Cholesterol 0 mg
Sodium 58 mg
Total Fat 6.0 g
Saturated 1.0 g
Polyunsaturated 2.0 g
Monounsaturated 3.0 g

This recipe is reprinted with permission from the American Heart Association Quick & Easy Cookbook,
Copyright © 2001 by the American Heart Association. Published by Clarkson Potter/Publishers, a division
of Random House, Inc. Available from booksellers everywhere.

I tried this recipe the other day … and had it for both lunch and dinner!!

The surprize ingredient is beets. The beets blend perfectly with oranges and with olives. It is a well balanced meal of protein and carbs. AND it was very good. I LOVE lentils!!

Visit the California Olive Organization and take a look at some of their other great recipes.

The Low-Cholesterol Olive Oil Cookbook: More Than 200 Recipes–The Most Delicious Way to Eat Healthy Food

Oh my, oh my, oh my!

Heaven in a dish.

Cinco de Mango Salsa (recipe courtesy the National Mango Board)

Serving Size: 6 to 8

Prep Time:
15 minutes

Ingredients:

3 large ripe mangos, peeled, pitted, and diced
1 medium jalapeno pepper, stemmed, seeded, and minced
2/3 cups diced red bell pepper
1/3 cup diced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
Instructions:
Stir together all ingredients in a medium bowl.