Rabbit Food for Lions
Lamb Meatballs

By Kevin DeMarco and Russ Lane

Lamb seems like a luxurious meat to work with, and there can be the whole fear-of-the-unknown complex with it. This gets interesting from a healthy cooking standpoint: there’s not only the uncertainty with cooking with a new ingredient, there’s also the fear of “oh God, will this new ingredient make me fat again?”

Don’t fall for it. Cooking with new foods, trying has new dishes improves your cooking chops, but has an indirect health benefit as well: even if you feel like you’re splurging, working with new dishes, finding new favorites, even foods you’d consider reserved for “cheat nights,” is a simply way to lessen the power the trigger foods of yesteryear hold over you.

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Rabbit Food for Lions
Bitter Greens in Sage-Garlic broth

By Kevin DeMarco and Russ Lane

Lord knows we Southerners haven’t met a vegetable we can’t throw a ham hock in.

Well, both from a foodie and a weight loss perspective, that’s a problem. A standard cooking concept is “if it doesn’t benefit the dish’s flavor or texture, it shouldn’t be in there” — in which case, you don’t even need the greens.

And of course adding a ton of fat/sugar into everything just doesn’t work if you’re managing your weight — regardless of if/when you met goal.

Well Kevin, bless his little Yankee heart, came to the rescue.

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Rabbit Food for Lions
Pumpkin Polenta Cakes and Garlic-Sage Greens

By Kevin DeMarco and Russ Lane

Today’s recipe demonstrates two beautiful interesting health food tricks — using traditional “problem foods” as a garnish and using leftover vegetables to add and guide flavor.

Lest we forget these polenta cakes are nothing short of amazing?

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My Husband Made Me Eat It
The Newlywed Spread

By Patty Newbold

Choices choices choices. Sometimes you can’t understand the present until you really look back at all the choices of your past. Even better when your memories of yourself, your mate and your weight get more tangled as you go.
My parents called me their Korean War orphan as a child — I was that skinny. Long, [...]

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Strength in Numbers
Maintenance research encourages working smarter, not just harder

By Angela Baldo

As of December 23, 2009, with nearly 180 lbs gone, my BMI is now miraculously in the “healthy” range and under 25. My weight is under 160 and heading toward 150. I’m registered for a local half-iron triathlon in July. I can wear tiny clothes again! I’ve made it! Again, for the third time.
If [...]

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Rabbit Food for Lions
Smoked Turkey and Black Bean Chili

By Kevin DeMarco and Russ Lane

Things like nutrient density and fat/carb/calorie statistics are important; but it’s also the same old things everyone discusses in the same old way. There’s another consideration: literally finding a a new frame of reference for food. Cooking food that bears no resemblance to the emotional eating favorites of yesteryear helps accomplish that, elegantly and effectively.

Particularly for emotional eaters, our feeling and our food are so linked, and we usually think that’s a weakness. But what if you subverted all of that? What if you made turned your weakness into a strength? What would your food look like then, and how might you think of yourself differently?

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