Image Grenade

In my adult lifetime I’ve been 123 pounds (absolute lowest emaciated looking weight) and 216 ( the weight which shamed me into a gym). I usually settle between a 20 pound spread between 150 and 170. As tragic as that may sound, because I am in the gym three days a week and power walking for an additional two, I maintain a pretty solid musculature, despite the number on the scale.

But in a world of Angela Jolies, where I still dream about Angela Basset’s arms when she played Tina Turner, I’m always trying to swap regularly consumed items for healthier food choices in an attempt stave off that peri-menopausal spread.

Here are my latest findings.

Arnold Sandwich Thins:

I’m not the queen of bread, but when I do indulge, I try and make it as high in fiber as possible. But even your healthiest high fiber options can run you a 100 calories or more a slice. Make a sandwich, and that’s an instant 200 calories, before you put anything but air between the slices .But there are times when a you want a proper sarnie; not a wrap or your favorite lunch time fare covered by lettuce leaves, but a real sandwich. Thanks to these buggers, I can have a turkey bacon BLT, a low fat grilled cheese or even a burger between these 100 calorie (for both slices) low fat, transfat free, no HFC, whole grain slices. Now that’s a bit of progress that would even impress the Earl of Sandwich.

Barilla Plus and House Foods Shirataki noodles:

While bread’s not my thing, I totally inherited my mother’s lust for all things noodl-icous. Because of this, I’ve tested out loads of products that offered lower carbs, higher protein and more fiber. Some have been so good as they have permanently replaced my standard pasta. Some have been so obscene my palate and all of its taste buds have threatened a strike. Case in point, would be spaghetti squash. I really love squash, but trust me trying to satisfy a pasta lover by putting top quality marinara over these pale orange strands, is like inviting someone to slap you and ask “What were you thinking?” So here’s how to serve dinner without anyone being the wiser about your healthy swap (this includes husbands, but you will have to hide all evidence of the items used) If you really want to enjoy past and “gravy” as we say in South Philly, go for the yellow boxed Barilla Plus pasta. Of all the pastas I’ve tried (including whole wheat, spelt, yam thread etc.) this is the best tasting option and for the protein dieter it has 17 grams of protein and 7 grams of fiber per serving. While it doesn’t come in as many varieties as the standard blue box Barilla, the spaghetti, angel hair and penne make an easy swap and they’ll be none the wiser. In fact, seeing the familiar Barilla on the box, may help reinforce that this is indeed real pasta.

If you need noodles, for chicken noodle soup or stroganoff, the best option I’ve found is House Foods Shirataki tofu noodles. You’ll have to play a bit of girl games and espionage to get these in the pot without turned up noses or “Eww, what’s that?” especially since they come in waterfilled, plastic pouches and require a trip to Whole Foods to the dairy/chilled food section. Once you open them, they should be drained well and rinsed well, followed by being thoroughly dried. If you’re a fan of Hungry Girl www.hungrygirl.com you’ll see she uses these quite a bit in recipes from Pad Thai to Lo Mein. The reason, these suckers have only 3 grams of carbs, 20 calories per 4 oz serving, no sugar, cholesterol, gluten, dairy, contain 10% calcium and are vegan. Because these are soy based, they’re pretty bland, but I put them in a mushroom stroganoff an no one was the wiser. In fact, my husband, who regularly inspects dinner for any healthy food replacements and pronounces a verdict on anything not exactly as he likes it, ate it without suspecting anything was amiss, and went back for seconds. When I buy these now, I just hide the packages in the bottom of the fruit crisper bin and stay schtum!