I love me some oatmeal. Especially in the winter. There’s nothing like a hot bowl of oatmeal to warm you up day or night. Recently I’ve been doing my best to cut back on calories, but oatmeal is my problem area. Because honestly, I like it sweet. And as evidenced by my Loaded Oatmeal recipe, I’ll do anything to make it a sweet concoction.

So how to enjoy my oatmeal without doubling or tripling the calorie count with sweetener? I can’t stand the artificial sweeteners out there like Spenda (which, by the way, is owned by the same company as Sun Crystals). They leave a horrendous taste behind. I even drink my beloved ice tea without ANY sugar or sweetness now, all because I can’t abide the artificial stuff.

Enter Sun Crystals!!! Sun Crystals is a mix of regular white (cane) sugar and a plant derivative called Stevia. Stevia has long been used in other countries as a sugar substitute, but has only recently been allowed for commercial use in the U.S. Soft drink manufacturers are slowly jumping on the stevia bandwagon. Sprite Green is the most high profile entrance to the diet soda fray, but Zevia seems to have the most variety.

But back to my oatmeal. I got a sample of two packets of Sun Crystals in the mail. Each little packet has five calories, and the packet has 1/4 teaspoon of sweetener in it. But that little quarter teaspoon packs a punch! It has the sweetening power of two whole teaspoons of sugar. The package touts it and it’s true. I have been known to put 2 TABLEspoons of sugar in a bowl of oatmeal (or more). I can put two packets of Sun Crystals in a bowl (1/2 cup dry oats) and it’s plenty sweet for me! One teaspoon of white sugar has 16 calories. You can see my savings!

There are some caveats with using Sun Crystals. There is a point where there is an aftertaste. Two packets is about the limit in a serving of anything. But that’s more than a tablespoon’s worth of sweet anyway. The aftertaste isn’t totally unpleasant like artificial sweeteners, though. It’s not exactly bitter, but more of an oddly acidic taste, like the aftertaste of a lemon. If you taste the Sun Crystals right out of the package it will make your tongue have that sensation you get when you lick a lemon (not that I’m prone to doing that, just saying…)

I have tried the Sun Crystals in small recipes like some no bake oatmeal candies that I like. It works just fine, and you can buy Sun Crystals in one pound bags loose. But again, I’d wonder if using lots in a recipe would produce that acidic undertaste.

As with anything, there are still folks that say they’re allergic or that we’ll find out down the road that it’ll kill ya. But I’m willing to risk it for the small amounts I’m using. And I feel a lot better about consuming stevia than I do aspertame. This product is more expensive than sugar but I still recommend it highly. Visit the Sun Crystals website for more information, recipes, and technical info.

Pumpkin Pie Black Tea

52Teas weekly blends are only available for a limited time, and their website keeps you up to date as to how many bags are left for sale. Additionally, they have a permanent collection that is generally available.

Sign up for their newsletter and you’ll get their weekly mailing with a description of the week’s blend of tea. And you’ll also get a chance to play their trivia game and possibly win a pouch of tea!

Which brings me to the title of this post. I was a recent winner of their trivia game and I chose the Pumpkin Pie flavored black tea from their permanent collection as my prize. The ingredient listing includes Premium Indian black teas, cinnamon stick pieces, natural and/or artificial flavors.

Nothing beats the aroma of fresh black tea (except maybe chocolate) and when I opened the little pouch the fantastic black tea aroma was very evident. Then there was a little hint of the cinnamon and spices (maybe nutmeg?) It was a very homey and soothing aroma. As you can see in the photo above, there really are big pieces of cinnamon in the tea.

I’m generally a cold tea person, so my tea criteria is a little different than most. It has to hold up to being made into a pitcher and served over ice. Often a tea that is blended for a hot tea won’t hold up to being cold. I brewed this tea hot first to taste it. My kitchen soon smelled like pumpkin pie!! After I had tasted it hot, I then made the rest into a a pitcher of cold tea for the big test.

As a hot tea, the Pumpkin Pie tea is ok. You get a nice tea flavor with a little hit of cinnamon. I didn’t put any sugar in, just drank it straight. But as cold tea, this blend really perked up for me. It brewed up a paler color than I usually brew my tea so I was expecting it to be a subtle flavor but I was surprised. The first taste gives you a full bodied black tea flavor, followed by the cinnamon and spice. And once you’ve taken a sip, you actually have the flavor of pumpkin pie on your tongue!

The two ounce pouch says it will brew 20-25 cups by using a teaspoon per 8 ounce cup. I used about 1/4 cup of tea to make a 3 quart pitcher of tea and the flavor was well pronounced. So even though the pouch looks tiny, the tea is rich enough to make plenty.

This is the second tea I’ve gotten from 52Teas and enjoyed both of them. I hope to try more of their teas in the future. Now go sign up for their newsletter.

In this age of everybody embracing “green” living and and almost self-righteous pursuit of the reduction of plastic you’d think that a company who tried to “go green” would get praise. You’d be wrong.

Recently, Frito-Lay went to a sustainable packaging for their Sun Chips line. The bags are made of plant material and not plastic, making them compostable and biodegradable. Even if it’s a small step toward ridding the world of plastic, it was something.

However, according to an AP story, Frito-Lay is going back to the old packaging on all but one of the Sun Chips flavors. The switch back to plastic should be completed by the end of October.

Why the switch? Customers complained that the bags were TOO LOUD. Yes, you read that right. The bags are noisier because they have a different molecular structure. As a result there was a hue and cry from the masses. So much so that the company backpedaled on going green.

And people wonder why it’s so hard to get companies to try and do something for the environment. This sends a clear message to other companies: don’t do something innovative. The consumers will not embrace it because it sounds funny.

So, saving the planet or offending your sensitive ears for 3 seconds. You decide.

Let me start by saying that I really like Popeye’s Chicken. I first discovered the chain when living in Illinois, and was happy to see a restaurant open up near me now that I’m back in Kentucky.

But Popeye’s current advertising campaign gave me pause. The spokeswoman extolls the wonders of their chicken in taste tests against KFC (formerly known as Kentucky Fried Chicken). She implies that KFC naturally lost because a state known for fast horses couldn’t possibly have a tasty chicken recipe.

Now, KFC is a staple in this area and founder Colonel Sanders is a venerable figure. It seems to me that dissing the Colonel’s pride isn’t going to play well in Kentucky. I agree that Popeye’s does leave KFC in the dust as far as flavor and variety goes, but the campaign isn’t one to make Kentucky loyalists jump up and try it.

Or maybe that’s just me…

UPDATE: Our local stations are now showing a truncated version of this ad that leaves out the dissing of Kentucky. The ad still plays well, indicating that negative type ads are not necessary.

The Good Food Awards will be awarding 80 prizes to American food producers and farmers who provide the ingredients. Categories for the awards include chocolate, cheese, beer, coffee, pickles, preserves and charcuterie.

The entry deadline for the first annual Good Food Awards is September 15, 2010 with the winners announced on January 14, 2011. The Awards ceremony and marketplace will be on January 15, 2011 at the Ferry Building in San Francisco, CA.

To encourage small farmers and artisanal food producers in all areas of the country, there will be prizes awarded in five regions, with judges devoted to each region. The Awards definition of good food states that it is made “without the use of any artificial ingredients, hormones, synthetic pesticides and herbicides or genetically modified ingredients.

The Awards will allow up to three entries per producer in all categories except coffee which will be allowed up to two entries. Each product entered will require a $10 processing fee, and the entrant will cover shipping and product costs. Products must be made in a licensed kitchen and ready for sale.

For more information and the entry form, visit the Good Food Awards website.

Ok, I see some of you rolling your eyes (you know who you are). We’ve all seen diet bloggers say it: you’re an adult, don’t indulge in delusions! Change your mindset and you don’t need tricks. Blah blah blah.

Personally, I think whatever works for YOU is the important thing. After all, the goal is to lose the weight and begin on a healthier eating plan. What works for one person may not work for another. We all have our own issues and lifestyles to deal with and even people who swear they won’t succumb to trickery, have their own little “methods” of doing things that would fall in that category. And sometimes changing your mindset needs a little help.

I’ve never been a dieting kind of person. I’ve been a large person since the day I was born. But I’m currently on a weight loss plan that is more of a medical mandate than a choice: lose weight and lower salt intake and feel better, or continue as you are and maybe be back in the hospital. I chose to abandon the weight.

My therapist had originally set a goal of 50 pounds to lose. I’m down 85 pounds as of right now and have decided to just go on ahead for the 100 mark. The method I chose was basic calorie counting. Hey, you with the eye rolling. Stop it. I found some things that made the process easier for me. Perhaps it might help someone else with their goals.

Smaller Dishes
Yeah, silly, right? I’d read about this in magazine articles and yes, I rolled my eyes. But it really does help a bit. If you have a large bowl or plate you tend to want to fill it up. And it distorts your perception of what a “serving” is. Instead of using a 10 inch plate I went to a 7 inch (or smaller). I also stopped with the “use a big bowl to allow for stirring” mentality and went to “use a bowl that fits the serving.” I’m better able to eyeball a serving in the smaller container. Which brings me to:

Weights and Measures
Weigh. Count. Measure. It’s such a pain in the tukus!! But this is probably the second most useful thing I do. When you start keeping tabs, you will see that your perception of a “serving” and an actual serving are very different. Take pasta: A single cup of cooked pasta is a serving. Now visualize a pasta dinner at a restaurant. Those things are more like 2 or 4 servings.

After you weigh and measure awhile you get a better idea of what a serving is. But don’t stop weighing and measuring. Over time your perception changes again and you’re eating 2 servings instead of one.

Weighing with a scale is better than using cups. With weight, you always know EXACTLY how much you have.

Prepare, Divide, Conquer
All these “portion controlled” foods are great if you just can’t deal with weighing and measuring. But I’m kind of cheap when it comes right down to it, and I can’t bring myself to pay the extra for those things. The per ounce price of the portion controlled food is significantly higher. So I buy value packs and things on sale and make my own individual servings.

The thing to do is portion out the food as soon as you open the package. Don’t think you’ll have some now and portion it later. You won’t. Just spend the time to portion it out and put it in individual baggies or containers. Then when you need to grab something quick, it’s all done for you.

Research and Interest
If you’re serious about managing your weight, it’s a life change. It’s not something you do for awhile then stop. So you might as well have some fun with it. Research foods. Find ones you might like that are low in calories (or fit in your diet plan). The internet is the dieter’s friend!

Be interested in trying foods you may have viewed with disdain before. I used to despise yogurt. But now I can’t get enough of it. It serves as my dairy, a snack food, and a pretty good substitute for ice cream when it’s frozen. Fat free foods have come a long way, too. I actually prefer the fat free salad dressing and I can use enough to coat my salad without using up half a day’s calories.

Read food blogs written by people following a healthy lifestyle. Don’t discount trying anything. You might find it’s a valuable addition to your new eating plan.

Bite It, Then Write It
Write down every morsel of food you put into your mouth. I mean it. Just doing this alone may clue you in to why you’ve gained a few surprise pounds. The simple act of recording your food and calories will make you stop and think before you take that extra roll.

You can use paper and pencil for this but there are also a ton of websites out there that let you make a food log. Some are free and some are not.

I happen to use “My Plate” at Livestrong.com. Their food database is outstanding and has most any food I have wanted to add to my log. And if they don’t have it, you can add it. It’s free for the basic usage plus they have forums and articles. But be warned about their forums: the users there are often an opinionated bunch and will tell you if they think your plan is stupid (to them). But make your own decisions. If your diet plan is working for you and you are staying healthy and eating a balanced diet then it’s not stupid.

Cheat
Yep. I said it. Cheat. It won’t kill you. It won’t destroy all you’ve done. As a matter of fact, I’ve found a bit of cheating makes me stick to it. Now I’m not suggesting you go eat a whole chocolate cake washed down with 2 liters of Cherry soda. But one day a week allow yourself to eat what you want without weighing, measuring, counting calories or thinking about fat.

I usually cheat with pizza which is kind of a no-no for me all around. But I’ve found that now, one or two slices of pizza will be enough to make me feel decadent. And most of the time I don’t even blow my calorie count! I order a thin crust veggie style pizza with light (as in less of it) sauce and light cheese. In my past I could have eaten a whole medium size. Now two pieces is almost too much.

The cheating keeps you from feeling deprived if you are avoiding sweets or pizza or some other fun food. And one day a week won’t kill the diet. Some suggest that after you’ve been dieting awhile, a cheat day may actually kick start your metabolism so that you start losing again if you have hit a plateau.

In Conclusion
Don’t think of your weight loss program as a diet, or something that is depriving you. Think of it as a change of lifestyle and a new chapter. The minute it becomes an onerous chore, you’ll stop.

Don’t be discouraged if you don’t drop pounds and pounds all at once. Slow and steady wins the race. One to two pounds a week is outstanding. Some weeks you won’t lose anything at all. That’s just the mystery of the body.

It’s always best to consult with your doctor before starting on any weight loss plan. He can advise you on safe goals to set for yourself. And make your goals realistic! If you want to lose 100 pounds, start with 20. Then set the next goal and the next. A large goal seems never ending. A smaller one gives more rewards!

Enjoy your new lifestyle. Enjoy finding and exploring new foods. And if trickery works for you, go for it!! After awhile you won’t need the tricks.

• The Product
• Preparation
• My Take
• FYI

The Product

Stouffer's Flatbread Melt

I’m a fan of Stouffer’s products–I’ve downed plenty of their french bread pizzas and frozen entrees in my time. So ever since their Corner Bistro products came out I’ve been anxious to try them.

I was given a package of the Chicken Quesadilla Flatbread melt to try and found, as usual, the product performed and tasted to Stouffer’s standards. This is one of those products where the preparation steps are like a craft project as you tear, fold and assemble your cooking platform. Once past that, it’s a thumbs up.

Read on for cooking instructions, nutritional information and more.

What would possess someone to do this I don’t know, but it’s kind of interesting in a way. This blogger has used the MRI machine to examine various food items. The corn and artichoke are the most interesting but the others are oddly compelling as well.

And next time you have to wait 2 weeks to get an MRI scheduled, think of this.

Who doesn’t like a nice slice of cheesecake now and then? Today, July 30, 2010, is National cheesecake day and a perfect excuse to run out and grab yourself a slice. Or two.

To honor the day, The Cheesecake Factory is offering a slice of any cheesecake for half price!

In addition, the chain will be debuting a new flavor: Reese’s® Peanut Butter Chocolate Cake Cheesecake. This consists of the original cheesecake flavor with Reese’s cups baked right in. Then layers of fudge cake and caramel are added. For the next year, 25 cents of each sale of this flavor will be donated to Feeding America, one of the biggest hunger relief organizations in the U.S. The Cheesecake Factory estimates that this will generate enough to provide 3.5 million meals for the needy.

So get out and celebrate National Cheesecake day!

I just discovered it’s National Milk Chocolate Day. And, being an avowed chocoholic it’s only fitting that it’s also my birthday! While I’m partial to dark chocolate, I have never really seen chocolate I didn’t like so I feel everyone should get out there and celebrate by eating their favorite chocolate!

For fellow Chocolate Day Birthday people and their celebrants, here’s a really easy chocolate cake you can whip up in just a few minutes with store bought items (or make your own which is even better.)

You will need:
1 Devil’s Food cake cut into squares about 3x3x1/2
1 carton of vanilla ice cream
1 jar of hot fudge heated up in the microwave
Cool whip or whipped cream

This works best with ice cream that’s in a square carton. Open the carton so that you can cut the ice cream into squares the same size as your cake.

Place a slice of cake in a bowl. Top with a slice of ice cream. Add another piece of cake. Pour hot fudge over cake stack and top with whipped cream. Serve immediately. Repeat if necessary!

Happy Milk Chocolate Day.