Contents of grocery cart reflect changes I saw a headline on the Internet recently that said Campbell's was changing the recipe for Spaghetti-O's. Many of us grew up eating the fluorescent-colored, sweet tomato sauce coating squishy O-shaped tasteless pasta studded with an occasional mystery meatball. I could not imagine why they would mess with success. I found out they were endeavoring to use less sodium. I was worried, what would be next? Spam, Beefaroni, tomato soup, M&Ms?
I was in the grocery store not long ago and glanced at the contents of my cart: oatmeal, club soda, fruits, veggies, fat-free anything dairy, nonfat organic yogurt, almond milk, flaxseed, multi-grain bread, just to name a few items in this wagon of health. I never really had horrible food habits, just made too many incorrect choices — as in too large of portions and too much dairy and red meat.
Nowhere in this cart was the Wonder bread, whole milk, beef roast, box cheesecake mixes, Cocoa Puffs, ice cream and Hostess Ding Dongs of my youth.
I can just see my mom reading this and recalling what went in her shopping cart 40 years ago. We used to go to the neighborhood grocery on Sundays when you could buy fresh-baked, hot-out-of-the-oven white bread for 10 cents a loaf. Mom would give my sister and me dimes and tell us each to go grab three loaves and go to the "checkout lady" separately, as you were only allowed three loaves per customer. Like those checkout ladies didn't know what two cute little girls and their gorgeous Mom in her Sunday best were up to. This fluffy, aromatic, yeasty hot bread spread with Wisconsin butter was pure bliss.
I don't remember people being extra large or inactive back then. We ate three meals a day, had a little junk food, as we couldn't afford to waste grocery money on it, ate dessert most nights and no one worried about their cholesterol levels, how many times they made it to the gym in one week, or if the food being served at a party was full of cream and saturated fat.
My grandma baked chocolate chip cookies, Parker house rolls and pecan sticky buns every week and delivered a basket of her labors of love to our house. Summer time, her "Grandma basket" overflowed with not only the baked goods, but produce from her garden. She grew tomatoes, cucumbers, peppers, carrots, green beans and peas. She had an asparagus patch next to her garden. I loved going to visit her at her country home. We would raid her garden, stuffing ourselves with unwashed veggies and then run next door to the school yard and play on the playground equipment. Then we'd run back to her house and eat cookies and M&Ms. Then it was back out to play at the playground until it was time to go home. Are you reading between the lines here? We ate those treats, but we played them off.
My great-grandma ate bacon and eggs every day, lived on a farm and was busy from dawn to dusk. She and her family ate meat at every meal, consumed plenty of fresh, full fat dairy products and mopped up their gravy with white bread she baked. She lived to be 94.
Here I am sweating getting enough fiber, shying away from dairy and eggs, white flour and sugar, and staying away from calorie-laden yummy food. I stress about getting in my 1-2 hours of cardio, weight work and toning six days a week, and what sort of healthy meal I can make for dinner. I bet Great-Grandma would not believe what my day consists of — or doesn't — if she were still here. I doubt she ever lifted a free weight, as she didn't have to. She lifted buckets of milk.
Where are we headed as we push our grocery carts into the future? I think it might take a little time, but I am hopeful we can turn the health of our country around one meal, one walk on the beach, one visit with our friends at a time. We have to, as the alternative isn't real appealing.
Halibut Stew
Serves 4-6
A great way to use some of that fish in the deep freeze and present a healthy meal to your family.
1 tablespoon olive oil
1 medium onion, finely chopped
1 can (14.5 oz.) petite diced tomatoes
Pinch white pepper
2 cups low-sodium vegetable or chicken broth
½ cup white wine
1/3 cup ground almonds
12 ounces halibut fillets, cut into 1-inch cubes
2 cups loosely chopped bok choy (or fresh spinach or kale)
2 tablespoons fresh chopped basil
¼ cup fresh chopped parsley (optional)
Place a large saute pan over moderate heat; add oil. Add chopped onions and saute, stirring for 2-3 minutes. Don't let the onions brown. If using wine, add it to the pan, and, with a wooden spoon, scrape the bottom of the pan to loosen any onion that might have stuck. Add tomatoes and pepper; bring to a simmer. Cook for 3 minutes. Add stock and almonds; stir to combine. Add bok choy and simmer to wilt; 2 minutes. Add halibut and cook until fish becomes opaque, approximately 4-5 minutes.
If using herbs, add just before serving.
Recipe makes six servings with 2-3 ounces of halibut per serving. Addition of wine will add less than 10 calories per serving.
Serve over brown rice, quinoa, whole wheat linguine.
Until next time, and I know the weather isn't so nice right now, go take a walk — outside. If you want, enjoy a cookie, but go back outside and play some more until it is time to go home.
