Tuesday, September 18, 2012
Who makes French toast on a Tuesday? Seriously, Dr. Newby, do you even work?
Moderation, people, moderation. It’s the key to a happy life and a healthy weight.
It’s a fair question, I guess. But the answer is, yes, yes, I do (work, that is). A lot, in fact. But I have the privilege of working for myself, from the comforts of my gorgeous home office. (I just redecorated is what that comment is about.) And, er, I’m a food writer, so, well, occupational hazard, really.
All that said, I grant you that French toast on a Tuesday seems a little much. Nonetheless, ’twas a confluence of events that led me to this fall-flavored meal: a) I’m teaching tonight, which means I won’t eat until around 9 or 10pm; b) I’m walking to class (4.25 miles); c) I’ll balance this high calorie brunch with a lighter dinner (I already know I’m having a big salad and corn on the cob—and I can’t wait); d) I bought a fabulous loaf of whole grain bread from the bakery over the weekend; and e) I had a few crisp autumn apples just waiting to be sautéed into a tasty compote.
So, you see, I found it rather reasonable. The picture is not nearly as pretty as my blueberry or raspberry pancakes, grant you, but this is what happens when you have brown bread with brown syrup and a brown apple compote. No matter: I decided to post it anyway, because it was a scrumptious treat.
Now, if you’ll excuse me, I need to get waking before it rains. I also need to wash my hands, as I may have just dragged my fingers across the plate to scrape up the extra syrup.
Hey, don’t judge me. I refrained from licking the plate.
Each January I eagerly anticipate my french toast with fruit compote at The Koele Lodge on the Hawaiian Island of Lana’i. It’s worth the trip. But judging from what I see here, maybe I’ll save on the air fare and Four Seasons rates and hire you to make this for me? :))
Such generous words! Thank you! 🙂
I want to live in your house and eat all your meals. Love it!
Thank you! 🙂
Enjoy your blog! You’re so smart, talented, and well-rounded! Saw your picture- you’re so pretty, too!
I’ve been a vegetarian 5 years, can’t get my cholesterol down (genetic, 256 total) or extra 10 lbs. of weight, doctor said I’m prediabetic (90), exercise 5 x’s a week at YMCA. Anyway that said, could you recommend a source with daily nutritional requirements/sample meal plan for prediabetic person? Tried to Google for this information today. Thank you!
Thank you, I appreciate it. Cholesterol is indeed genetic, including how responsive one is to dietary modifications. Focusing your diet on plants (vegetables, mainly) and whole foods and limiting sugar intake (soda, sweets, baked goods, candy) and refined grains (like white bread, white pasta, etc.) will help with both cholesterol and weight. Weight loss in and of itself is also important. (More here.) There are lots of recipes and tips on my blog, just peruse the word clouds from the right-hand side of the home page for ideas for healthy eating, which also pertain to someone in your situation. You can start with this piece. Hope this helps you get started in addition to your googling ;). To figure out what needs to change in your diet, you might begin by taking a look at what you’re actually eating; more here on that. Good luck! Thanks for reading!
Thanks so much, I’ll start reading and following your advice!
Great! Do know that my advice, while based on sound nutrition science, is designed to meet the nutritional needs of most individuals (the general public). In other words, I can’t provide specific individualized advice in this setting, so it is important that you are in contact with your physician about your particular needs and conditions, as I know you are. The good thing, however, is that for most people a pre-diabetic condition can be reversed with weight loss and a plant-based diet like I described. Keep me posted on how your journey is going. Cheers, PKN PS, And just to be totally clear, this is an indulgent brunch that I seldom eat. My regular breakfast is here, and egg-based dishes (in moderation) are good, too, like this one.