Monday, June 16, 2008

Traveling & The Genotype Diet

Ok, I know it's been a while-oops...

So I went out of town for a week in May and I was concerned with the Genotype Diet being so new still and all that I was going to face some food/eating challenges. I'm here to tell you that I did better than survive! I was surprised how easy it was. Being the Hunter it's fairly easy to find a steak, chicken or suitable fish dish just about anywhere that includes steamed veggies and rice or some other appropriate side, and even if some of the foods that ended up on my plate weren't on "The List" it was easy enought eat around them. For instance at the pub one night I ordered fish tacos. It came with three tacos plus black beans and rice. The only thing not on "The List" was the actual taco wrapper, white flour tortillas. So I ate out the taco filling plus the beans and rice and it was the perfect amount of food.

The folks I was travelling with were very supportive and accomodating as well as intrigued by The Genotype Diet, though I think they were getting tired of brown basmati rice as a side after a few days. I think I could eat it nearly everyday and not tire of it. There are so many different ways to change it's flavor to make it interesting.

One of my new favorite ways to eat brown basmati that I discovered while on this trip is to shred fresh parmesan cheese over it after having slathered it with butter and salt. I'm talkin about the fresh stuff, the real deal, not the pre-grated/shredded/powdery kind, which has a completely different tast. Have I mentioned I'm NOT trying to lose weight on this diet? Just thought I'd clarify that.

I also discovered that I can have at least 2 bites of a wheat product such as cake ;-) during a birthday celebration or homemade oatmeal chocolate chip cookies and not have tummy troubles or food coma! Whoo Hoo! I haven't tried more than 2 bites, cuz that's usually all I seem to need to sate my wheat craving.

Also Also there was a package of flourless chocolate cookies at the house I was staying at that came from a local grocery deli that were surprisingly sans any really nasty ingredients so I ate one! Ahhhh yum! Here's a recipe I found online for them that I've tried and loved as well as my best friend and her 4 kids. If it's kid approved you know it's good! And while the cookies are wheat free which is great, they have A LOT of sugar in them so if you're staying away from sugar don't read on cuz you'll want to lick your screen...

Flourless Chocolate-Walnut Cookies
By Robin Raisfeld & Rob Patronite Published Apr 13, 2008

The annual Passover abstention from flour need not be so abstemious, as François Payard demonstrates in this recipe for chewy, gooey chocolate-walnut cookies. Egg whites add a meringuey quality, but fudginess prevails in these jumbo-size beauties, available at Payard’s Upper East Side pâtisserie and featured in his new book, Chocolate Epiphany (Clarkson Potter; $35).

François Payard’s Flourless Chocolate-Walnut Cookies
2 3/4 cups walnut halves (I like my chocolate pure so I left out the walnuts)
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder (Ghiradelli makes an awesome one!)
1/4 teaspoon salt
4 large egg whites, at room temperature (start w/2, add more if needed, batter should be brownie mix consistency that can be scooped)
1 tablespoon pure vanilla extract

Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. (1) Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper. (2) In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). (3) Spoon the batter onto the baking sheets in 12 evenly spaced mounds (small-pin pong balls-they spread), and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks-baking the cookies on parchment is key!! Let cookies cool completely, and store in an airtight container for up to 3 days.
Italics are mine.

Happy eating!

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