While we were not paying attention, eighteen months of snacks, two or three times a day, were doing their job successfully, by adding about a pound a month to our previously svelte physiques. We have become addicts—and the habit is Snacks. Bored, tired, stressed, happy or celebrating, we reach for a nosh. The snack shelf in the kitchen cupboard is burgeoning with potato chips, blue and yellow corn chips, pretzels, popcorn, Oreos, Chocolate chip cookies—and that’s just what’s in the front.
According to the Pritikin Longevity Center in Florida, the Gold Standard of Health Spas in the U.S., there are plenty of good snacks. Consider that one pound of vegetables = 65 to 195 calories. 1 pound of peanuts = 2,570 calories
Kimberly Gomer, MS, RD, Director of Nutrition at Pritikin, tells us that the storage capacity of our stomachs is only about two to three pounds, and our stomach doesn’t really care whether we eat 500 calories to fill it up or 5,000. Once it’s filled, we are done eating.
Okay, Ms. Gomer, you’ve got our attention. But how long can we munch on carrot and celery sticks and retain our good humour? Snacks that are water rich and fibre rich give us lots of stomach-pleasing satisfaction. An example of this is hummus and fresh vegetables. With a small amount of effort, we can make the Pritikin snacks in our own kitchen. As a regular guest at Pritikin, I can attest that they satisfy much more, and for a longer time than a cookie or two.
Pritikin Kale Chips
12 or more flat leaf Kale leaves
Pam (Olive Oil)
Preheat oven to 400 degrees. Use scissors to cut kale leaves into pieces about three times the size of a normal potato chip. Lay the pieces of kale flat on a non-stick baking sheet. Use more than one sheet if necessary. Do not overlap kale pieces. Lightly mist with Pam spray. Season with fresh ground pepper and any additional no-salt-added seasoning of your choice. Bake in oven for 10 minutes. Allow chips to cool well before eating.
Lebanese Lentil Soup
1 cup dry lentils
1 quart low sodium vegetable broth
1 cup chopped onion
½ cup chopped celery
½ cup diced red bell peppers
1 cup chopped carrot
½ cup fresh minced garlic
½ teaspoon dry oregano leaves
½ teaspoon low sodium soy sauce
½ teaspoon freshly ground pepper
½ cup fresh chopped basil leaves
½ teaspoon fresh chopped thyme leaves
1 pint vegetable juice low sodium
Wash lentils thoroughly with cold water. In a large pot combine lentils and all ingredients except basil thyme and vegetable juice and bring to a boil. Reduce heat and simmer covered for 30 minutes stirring occasionally. Add remaining ingredients, adjust seasonings as desired and simmer 15 more minutes
2 cups chopped pineapple
1 cup chopped cucumbers
¼ cup chopped cilantro leaves
1 minced jalapeño pepper
2 tablespoons fresh lime juice
Toss well and serve.
Studies from Harvard Medical School and other renowned U.S. universities have come up with some interesting facts for Seniors. This group of foods, as part of our food-plan, help to reduce mental decline, aid memory function, improve our mood and help overall cognitive function.
*Walnuts*Strawberries *Dark chocolate*Blueberries*Whole Grain Bread*Hummus*Yogurt
Sara Waxman is an award-winning restaurant critic, best-selling cookbook author, food and travel journalist and has eaten her way through much of the free world for four decades, while writing about it in books, newspapers and magazines. She is the Editor in Chief of DINE and Destinations magazine.