Thursday, December 24, 2009
Merry Christmas
I was going to write a deep introspective blog tonight about me, my life, how I hurt the one I love, all that crap but I've just finished a drunken Christmas Eve dinner & I'm not too drunk to know what a bad idea that would be in my current condition so instead here are some pretty pictures I took today at my Aunt & Uncle's in Del Mar California, I'm spending Christmas here this year, which is fun!
Monday, December 14, 2009
Cool People Alex Likes
I thought I would take this opportunity to promote some of my cool friends’ blogs, if I’ve left yours out, please let me know:
First my friend Thesy (Tay-Z) Surface’s Blog:
First my friend Thesy (Tay-Z) Surface’s Blog:
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| From Blog Photos |
From Blog Photos
She's the woman in the picture but I bet you could figure that out.
Hey Lisette, it’s time to update your blog and come up with a snappier title:
LISSETTE SCHUSTER'S BLOG
Mr. SOKRATES FRANTZIS. That’s some name, huh!
CALL ME SOKRATES
I love this picture. Oh and BTW, he's the dude in the shot!
And Last But Far, Far from Least:
My long, long, longtime friend Steve Elzer has also writen a Blog about his weight loss:
From Blog Photos
Steve's in the middle along with me and Larry Reynolds (No he doesn't make parchment paper). This might have been taken a few years ago.
If I've forgotten yours please let me know!
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| From Blog Photos |
Mr. SOKRATES FRANTZIS. That’s some name, huh!
CALL ME SOKRATES I love this picture. Oh and BTW, he's the dude in the shot!
And Last But Far, Far from Least:
My long, long, longtime friend Steve Elzer has also writen a Blog about his weight loss:
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| From Blog Photos |
That’s a Wrap
For those of you who don’t know that’s a show biz term for the end of the day or film or whatever so I guess it’s an apropos subject for my last baking blog is…wraps!
First one is:
Okay I guess it’s not technically a wrap, more like a liner but it’s paper and comes on a roll so that’s good enough for me. If you bake you MUST use this stuff, nothing sticks to it! I use it to line cookie sheets, cake pans & pretty much anything else that goes in the oven. When using it to bake cakes, brownies, etc you need to spray the paper with cooking spray so it peels off easily. I’m showing you 2 different brands because they are a bit different. The Reynolds Parchment is thicker and is perfect for baking cookies, oven fries and Hors d'oeuvre, anything that just goes on a sheet and into the oven. Not only is it a non-stick barrier, but the thick paper soaks up some of the grease so the bottoms stay crisp instead of soggy.
The Wilton’s is thinner so it’s easier to use in baking pans, pour in something thick like brownie batter and the paper will mold to the sides of the pan. For cakes just cut a piece to fit the bottom and the spray the whole pan.
This is the time of year to stock up on parchment, some stores only carry it during the holidays and check around, there are lots of coupons to clip! You can also find it here:
Okay, so this is truly a wrap:
Before I go on let me give credit to my agent Neil Kreppel, it was his idea to add this to “Cool Stuff Alex Likes”. This stuff is great; it sticks to almost everything, especially plastic. Regular plastic wrap tends not to cling to plastic too well, maybe it feels uncomfortable being so clingy to other plastics, maybe it needs some cultural sensitivity training.
Glad Press'n Seal® Wrap is available in both regular and freezer wraps, I never know if that really makes a difference, maybe just in price.
That woman I've mentioned previously; she didn't like Press'n Seal® Wrap. Her father did, but not her, maybe that's why things went in the toilet with us or maybe I was just an idiot. Yeah, you're right, it's the latter.
Gotta Have the Right Tools for the Job
I think that title sounds best in a Southern drawl. Okay this is the last of the baking posts because the holidays are upon us & I’m getting bored writing about this kind of stuff anyway. So here we go with my favorite baking tools:
First off you MUST have a stand mixer. Those handheld jobs are a pain in the butt to use and you can’t add stuff while you’re mixing and they just don’t do as good of a job. Ask any chef and there’s no doubt which stand mixer is the best
My KitchenAid Stand Mixer
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| From Blog Pictures |
Aint she a beaut? This baby’s about 20 years old and probably has at least another 30 to go. You like that textured gray finish, I had to order that special, very macho, right? What makes KitchenAid mixers great is not only are they built to last forever (and right here in the good olde USA I guess a mixer's a beyond.
Wednesday, December 9, 2009
Where, Oh Where Has Alex Gone???
I had a physical today, now I just need a mental. Here’s a list of my weights over from October 2002 to December 2009. Not too shabby, huh?
| Date | Weight |
| | 161 |
| | 212 |
| | 221 |
| | 233 |
| | 230 |
| | 236 |
| | 236 |
| | 238 |
| | 239 |
| | 240 |
| | 244 |
| | 246 |
| | 245 |
| | 238 |
| | 242 |
| | 240 |
| | 226 |
| Here it is by weight: | |
| Date | Weight |
| | 246 |
| | 245 |
| | 244 |
| | 242 |
| | 240 |
| | 240 |
| | 239 |
| | 238 |
| | 238 |
| | 236 |
| | 236 |
| | 233 |
| | 230 |
| | 226 |
| | 221 |
| | 212 |
| | 161 |
Tuesday, December 8, 2009
Alex Like Cookies!!!
So I made a big batch of chocolate chip granola cookie dough last week and that presented some problems. I didn’t want to leave any opened packages of chocolate chips around and the Cacao Barry chips come in a two pound package so now I have about 10 pounds of cookie dough.
I like to let cookie dough sit for a few days before baking so all the flavors meld together and you can scoop well proportioned mini-balls of dough. I rolled the balled cookies in the sprinkles so they’d look festive. I took a bunch to my commercial agents today and the rest are in the freezer, until the next event. Here is the recipe, it’s from Epicurious.com. Epicurious.com is part of the vast Condé Nast Empire which includes Vogue and The New Yorker and all that fancy-schmancy stuff. I’ve adapted their recipe a bit, I hope Anna Wintour doesn't come over and kick my butt!
4 cups sifted White Whole Wheat Flour (Both King Arthur & Trader Joe’s make good flours, I think Trader Joe’s is King Arthur because these use to sell that brand & the bags look almost identical)
2 teaspoons baking soda (use a fresh box; c’mon they’re only a buck!)
2 teaspoons fine sea salt
1 lb. unsalted Plugrá butter, softened (it needs to be softened, very important)
1 1/3 cup packed dark brown cane sugar
1 1/3 cup granulated cane sugar
4 teaspoons Nielsen-Massey Vanilla
4 large eggs room temperature lightly beaten
4 cups Trader Joes Just the Clusters Maple Pecan Granola
(This stuff is just too good)
(but make sure and check the nutritionals)
(whack the bag a little to break up the big pieces)
1 lb Cacao Barry Mini Chips
Stir together the flour, baking soda, and salt in a bowl. Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then turn mixer to lowest speed, beat in egg until just combined, and then add flour mixture alternating with the granola and mix until just combined. Stir in chocolate chips. Place batter in a high quality tight fitting plastic container & refrigerate for at least two days or up to one week.
When ready to bake, preheat a convection oven to 375°F. Using a very small cookie scoop (don’t buy a cheap plastic one) scoop out small scoops of dough. Dip the rounded tops in sprinkles if you want and place on a cookie sheet (not insulated, I don’t like those) covered with parchment paper and bake for about 7 or 8 minutes until lightly browned. Cool completely & store in an airtight container. If you have left over dough, scoop out balls and place in a high quality tight fitting plastic container one layer at a time with wax paper between the layers and freeze. You can bake them from frozen it just takes about a minute longer.
I like to let cookie dough sit for a few days before baking so all the flavors meld together and you can scoop well proportioned mini-balls of dough. I rolled the balled cookies in the sprinkles so they’d look festive. I took a bunch to my commercial agents today and the rest are in the freezer, until the next event. Here is the recipe, it’s from Epicurious.com. Epicurious.com is part of the vast Condé Nast Empire which includes Vogue and The New Yorker and all that fancy-schmancy stuff. I’ve adapted their recipe a bit, I hope Anna Wintour doesn't come over and kick my butt!
Granola Chocolate Chip Cookies
4 cups sifted White Whole Wheat Flour (Both King Arthur & Trader Joe’s make good flours, I think Trader Joe’s is King Arthur because these use to sell that brand & the bags look almost identical)
2 teaspoons baking soda (use a fresh box; c’mon they’re only a buck!)
2 teaspoons fine sea salt
1 lb. unsalted Plugrá butter, softened (it needs to be softened, very important)
1 1/3 cup packed dark brown cane sugar
1 1/3 cup granulated cane sugar
4 teaspoons Nielsen-Massey Vanilla
4 large eggs room temperature lightly beaten
4 cups Trader Joes Just the Clusters Maple Pecan Granola
(This stuff is just too good)
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| From Blog Pictures |
(but make sure and check the nutritionals)
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| From Blog Pictures |
(whack the bag a little to break up the big pieces)
1 lb Cacao Barry Mini Chips
Stir together the flour, baking soda, and salt in a bowl. Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then turn mixer to lowest speed, beat in egg until just combined, and then add flour mixture alternating with the granola and mix until just combined. Stir in chocolate chips. Place batter in a high quality tight fitting plastic container & refrigerate for at least two days or up to one week.
When ready to bake, preheat a convection oven to 375°F. Using a very small cookie scoop (don’t buy a cheap plastic one) scoop out small scoops of dough. Dip the rounded tops in sprinkles if you want and place on a cookie sheet (not insulated, I don’t like those) covered with parchment paper and bake for about 7 or 8 minutes until lightly browned. Cool completely & store in an airtight container. If you have left over dough, scoop out balls and place in a high quality tight fitting plastic container one layer at a time with wax paper between the layers and freeze. You can bake them from frozen it just takes about a minute longer.
Here’s The Dough:
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| From Blog Pictures |
The Frozen Balls:
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| From Blog Pictures |
The Final Product:
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| From Blog Pictures |
Saturday, December 5, 2009
Can I Have Your Fat?
That line is from “Caddyshack” one of my favorite movies and a substance I’m trying to avoid. But if you want to bake you need some sort of fat, usually butter, margarine or shortening. Here are a couple I like:
Plugrá European-Style Butter
Plugrá European-Style Butter has less water than regular butter so stuff comes out much creamier, I’m sure there some fancy scientific reason, look it up if you care that much. Many markets have it but it seems to be cheapest at Smart & Final. Butter is considered the more gourmet choice and I like using it because I can’t eat too much, really I should eat no dairy, so it gives me a good reason to stop eating.
If you’re going to bake with margarine there are two things you need to know. First off you have to use hard stick margarine, you can’t use tub margarine, it won’t work. However most stick margarines still, even today, are chock full of trans fats. One good stick margarine without trans fat is I Can’t Believe It’s Not Butter Sticks.
This stuff is quite good, quite inexpensive and available almost everywhere. Go here for a coupon. I Can’t Believe It’s Not Butter Sticks are not vegan though, they have a small amount of dairy whey. There’s another brand that is vegan, it's a lot more expensive though. If I try it and like it I’ll let you know.
Plugrá European-Style Butter
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| From Blog Pictures |
Plugrá European-Style Butter has less water than regular butter so stuff comes out much creamier, I’m sure there some fancy scientific reason, look it up if you care that much. Many markets have it but it seems to be cheapest at Smart & Final. Butter is considered the more gourmet choice and I like using it because I can’t eat too much, really I should eat no dairy, so it gives me a good reason to stop eating.
If you’re going to bake with margarine there are two things you need to know. First off you have to use hard stick margarine, you can’t use tub margarine, it won’t work. However most stick margarines still, even today, are chock full of trans fats. One good stick margarine without trans fat is I Can’t Believe It’s Not Butter Sticks.
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| From Blog Pictures |
This stuff is quite good, quite inexpensive and available almost everywhere. Go here for a coupon. I Can’t Believe It’s Not Butter Sticks are not vegan though, they have a small amount of dairy whey. There’s another brand that is vegan, it's a lot more expensive though. If I try it and like it I’ll let you know.
Top Secret Mission
Sorry I haven’t written in a few days. I was working on a commercial the past couple of days but the director threatened all of us with bodily harm (no joke) if we said anything about the spot. After he made that rant, I mean announcement, he turned to me and “Alex how did you lose all that weight?” Could that not be cooler? He had lost a lot as well so I made sure to return the compliment. Kissing ass always helps!
Monday, November 30, 2009
SPRINKLES!!!
I bought these sprinkles at Surfas. Roll balls of cold cookie dough in them before baking & they’ll look really cool.
No I don’t work for Surfas. I’ve never received any compensation or free services or merchandise of any kind from them. I pay full list price and they treat me the same way they seem to treat all small time non-commercial customers. They just happen to have nice stuff and they’re relatively close by my home.
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| From Blog Photos |
No I don’t work for Surfas. I’ve never received any compensation or free services or merchandise of any kind from them. I pay full list price and they treat me the same way they seem to treat all small time non-commercial customers. They just happen to have nice stuff and they’re relatively close by my home.
Sunday, November 29, 2009
Dealing with all That CHOCOLATE in the House
Okay here's the problem, I have 8 pounds of gourmet chocolate (and a bag of Dark Chocolate M&M's) in my house, how do I keep out of it? Well the first thing I did was to put it all in a bag & stick it in the pantry closet. When I opened the closet to get the chocolate to shoot the pictures I was nearly overcome with the perfume of fine chocolate permeating said pantry. I knew I needed a better plan. Now the first thing I have working for me is that I can usually keep myself from opening a sealed package. But I am a human being gosh darn it!!! (I'm trying to stay away from bad language here) So what I have done is put all the chocolate in a large 99¢ Only Store plastic container. Ironic huh, Valhrona Chocolate in a 99¢ Only Store faux Tupperware container. I guess that makes me some sort of Renaissance Man, right? Just humor me okay! I hope this works!
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| From Blog Pictures |
Even Chocolate Needs a Friend
When baking with chocolate adding these ingredients really helps bring out and enhance the taste of the chocolate. First of all vanilla:
Another great thing to add is:
Medaglia D'Oro Caffè Espresso Instant
Now there are many good kinds of vanilla and cheap nasty ones. You get what you pay for with vanilla. If you use artificial vanilla flavor just leave my blog right now. Neilsen-Massey is not the only high quality vanilla out there it just I tend to buy this brand and if you want to scrape out vanilla pods yourself that's even better, maybe I should start doing that. Now when a recipe says to put in say one teaspoon of a spice, herb or flavoring I usually double it and add vanilla even if the recipe doesn't ask for it.
Another great thing to add is:
Medaglia D'Oro Caffè Espresso Instant
A couple of teaspoons of this stuff really brings out the chocolate flavor, again even if the recipe doesn't ask for it put some in. Medaglia D'Oro Caffè Espresso Instant is available at Bristol Farms also check & other places as well, I'm sure. Look for the big cans of their regular espresso & it might be right there. If not you can get it here:
CHOCOLATE!!!
I'm a chocolate snob. I very rarely buy most mass market chocolate, except to give away at Halloween. There is at least one exception:
M&M/Mars also makes some darn funny commercials!!!
I know, any excuse to show off.
I love to bake and with the holidays upon us I thought I would give you some of my holiday baking tips. To me recipes are not the most important thing in baking, to me it's ingredients, technique and tools. Let's start with ingredients, by far my favorite is:
Yes Valhrona Chocolate is expensive, but it's worth it. There is a limited selection available at Whole Foods Market and a large selection available at Surfas in Culver City California, either at the store or through their new web site. It's also available at other web retailers so shop around. Don't buy the prepackaged bars, it's a lot more expensive that way. There are far too many varieties for me to list here, what I use is the cocoa powder, sometimes the unsweetened chocolate but when a recipe calls for semi-sweet or bittersweet chocolate I usually use the Abinao. I don't like things too sweet so this works great for me. The percentage on the package refers to ratio of cocoa and cocoa butter to sugar, so for instance the Abinao is 85% cocoa and cocoa butter and 15% sugar. What's also great about using these varieties is that they tend to be bitter so I'm less likely to snack on them. Buying them in the feves is a lot easier than hacking of a piece of a big thick bar but easier to snack upon. Now Valhrona is far too French and snooty to make something as American and pedestrian as chocolate chips so I like Cacao Barry Mini Chips. I like mini chips better than the big ones and at $7.56 for two pounds that's about the same as the major brands and these are so much better! Cacao Barry also makes what they call Chocolate Vermicelli:
ANY recipe that calls for any kind of chocolate will be so much, actually incredibly better with these chocolates!!!
Now before you get all excited about the health benefits of chocolate you need to know the fat and sugar in all chocolate negates all the health benefits. You can eat straight cocoa powder, but that's no fun!
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| From Blog Photos |
I know, any excuse to show off.
I love to bake and with the holidays upon us I thought I would give you some of my holiday baking tips. To me recipes are not the most important thing in baking, to me it's ingredients, technique and tools. Let's start with ingredients, by far my favorite is:
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| From Blog Pictures |
Yes Valhrona Chocolate is expensive, but it's worth it. There is a limited selection available at Whole Foods Market and a large selection available at Surfas in Culver City California, either at the store or through their new web site. It's also available at other web retailers so shop around. Don't buy the prepackaged bars, it's a lot more expensive that way. There are far too many varieties for me to list here, what I use is the cocoa powder, sometimes the unsweetened chocolate but when a recipe calls for semi-sweet or bittersweet chocolate I usually use the Abinao. I don't like things too sweet so this works great for me. The percentage on the package refers to ratio of cocoa and cocoa butter to sugar, so for instance the Abinao is 85% cocoa and cocoa butter and 15% sugar. What's also great about using these varieties is that they tend to be bitter so I'm less likely to snack on them. Buying them in the feves is a lot easier than hacking of a piece of a big thick bar but easier to snack upon. Now Valhrona is far too French and snooty to make something as American and pedestrian as chocolate chips so I like Cacao Barry Mini Chips. I like mini chips better than the big ones and at $7.56 for two pounds that's about the same as the major brands and these are so much better! Cacao Barry also makes what they call Chocolate Vermicelli:
We call them either chocolate sprinkles or jimmies. These are however one of the most dangerous things mankind has ever created! The reason I lifted the picture off the website is that I don't dare have these in the house. I will open the and immediately start pouring them in your mouth until the box is empty. The woman mentioned in my first post once said: “I could eat them right out of the box”, I gave her a look and she said “Okay, I do eat them right out of the box”. Maybe that’s what killed the relationship and oh yeah, she didn't love me let's not forget that.
ANY recipe that calls for any kind of chocolate will be so much, actually incredibly better with these chocolates!!!
Now before you get all excited about the health benefits of chocolate you need to know the fat and sugar in all chocolate negates all the health benefits. You can eat straight cocoa powder, but that's no fun!
Friday, November 27, 2009
Holiday Dangers!!!
Between my friend Cherise Bangs' house warming party, The Saban Free Clinic Dinner & two, yes two Thanksgiving dinners I've gained SIX POUNDS since last Sunday!!!
Wednesday, November 25, 2009
"The Biggest Loser"
On ‘The Biggest Loser,’ Health Can Take Back Seat
http://www.nytimes.com/2009/11/25/business/media/25loser.html
Tuesday, November 24, 2009
Exercise
Not something I really like doing but it is important. If you want to lose weight dieting is MUCH more important than exercise. Not that exercise isn't important but look at it this way, say you want your car to weigh less, what's the best way to do it? Drive around & around burning up gas to lighten the car or put in less gas? Also after exercising many people feel they've worked out, now they get to reward themselves. Well I got news for you, it's a lot easier to consume calories than to burn them. Here are the cool things I use to help me exercise & monitor my weight.
As you can see by my setup I'm not much of a gamer but I do use it almost every day. I do about 20 minutes of exercises a day but the best thing about Wii Fit is how it monitors your weight. I know every day how much I've lost or gained since September of 2008. It's wonderful to see the graph & how my weight's been going down & down from obese to overweight to now in the normal range. Now Wii Fit is not always nice, gain too much weight & it will treat you like a 4th grader who's come home with a bad report card. But there's no fudging, it's very easy to see how much you're losing (hopefully not gaining). The training is not too intense but if you're like me only want to get toned, not muscle-bound, the Wii Fit can help. I do believe my Wii Fit trainer is Christian & she does seem to have a substance abuse problem but I don't have the Wii Fit Plus just the older version so maybe she's cleaned up her act. I do use light wrist weights & dumb bells to make things a little more intense. Here's the setup:
The strap goes around your chest & it transmits to the separate watch monitor. There are a lot of fancy settings but I have set up so that when my heart goes above the rate I've chosen the timer starts, if I go below that rate it stops counting. I currently do a half hour at heart rate which I current have set as a minimum 120 beats per minute, meaning I have to work hard enough to keep my heart rate over 120 for a half hour. Sometimes I don't make the whole half hour, usually I do. I started at 113 BPM minimum, took it up to 125 BPM minimum but now 120 seems to work best for me. I also used to do a whole hour but found myself too tired later to really do anything for the rest of the day so I've dialed it back a little.
As you can see by my setup I'm not much of a gamer but I do use it almost every day. I do about 20 minutes of exercises a day but the best thing about Wii Fit is how it monitors your weight. I know every day how much I've lost or gained since September of 2008. It's wonderful to see the graph & how my weight's been going down & down from obese to overweight to now in the normal range. Now Wii Fit is not always nice, gain too much weight & it will treat you like a 4th grader who's come home with a bad report card. But there's no fudging, it's very easy to see how much you're losing (hopefully not gaining). The training is not too intense but if you're like me only want to get toned, not muscle-bound, the Wii Fit can help. I do believe my Wii Fit trainer is Christian & she does seem to have a substance abuse problem but I don't have the Wii Fit Plus just the older version so maybe she's cleaned up her act. I do use light wrist weights & dumb bells to make things a little more intense. Here's the setup:
Here's the Wii Fit balance board along with a really thick spongy exercise mat which really helps cushion things.
I also do push ups with the push up stands. I don't know if the stands make a difference, but everyone seems to use them these days. I purchased the weights, stands & mat at Walmart, another company that doesn't need my help selling stuff but I found these items much cheaper there than my local sporting goods stores.
To lose weight & stay healthy however you need to do aerobic exercise & get your heart rate up. After my Wii Fit work I walk to my nearby gym & get an aerobic workout, usually on an elliptical machine. To get a good workout in you're going to have to make sure you're keeping your heart rate up. To do this I use a:
To lose weight & stay healthy however you need to do aerobic exercise & get your heart rate up. After my Wii Fit work I walk to my nearby gym & get an aerobic workout, usually on an elliptical machine. To get a good workout in you're going to have to make sure you're keeping your heart rate up. To do this I use a:
The strap goes around your chest & it transmits to the separate watch monitor. There are a lot of fancy settings but I have set up so that when my heart goes above the rate I've chosen the timer starts, if I go below that rate it stops counting. I currently do a half hour at heart rate which I current have set as a minimum 120 beats per minute, meaning I have to work hard enough to keep my heart rate over 120 for a half hour. Sometimes I don't make the whole half hour, usually I do. I started at 113 BPM minimum, took it up to 125 BPM minimum but now 120 seems to work best for me. I also used to do a whole hour but found myself too tired later to really do anything for the rest of the day so I've dialed it back a little.
So this is it for unfun, yet cool stuff. Check back soon for some really cool stuff, I promise you!!!
Saturday, November 21, 2009
Snacks
I try my best not to snack but sometimes you gotta have something sometimes. Anyone who knows me knows I'm a diet soda fiend but I can't recommend that. Your best bets are fresh seasonal fruit (pears are really good right now & the Satsuma tangerines are starting to come in) & popcorn.
Now when I say popcorn I don't mean movie popcorn or microwave popcorn. I mean air popped or popped in a microwave bowl like this or this one that I have:
Not as nice looking as the one from the Nordic Ware website but I've had this one for 8 years so they're tough. You can find it here in a really cool looking finish:
Measure out 2 tablespoons of kernels, I just found this brand at Gelson's or at Amazon, it's quite good:
Put it in the microwave & nuke it on high (not the popcorn setting) untill you don't hear any popping for 10 seconds. You put some "spray butter" on it, I like Parkay spray:
Sprinkle 1/4 teaspoon of salt, get a fine fancy sea salt, it will be better & now you have a 120 calorie snack.
Other than fruit & popcorn, your only other real choice is eeek!!! raw vegetables.
"BUT ALEX I'M STILL HUNGRY!!!"
Well that's going to happen, anyone who says you can lose weight without being hungry is
LYING
to you. If you want to lose weight bad enough you'll quit eating so much, if you can't eat less than don't bother, just keep getting fatter & fatter.
PS: My next set of posts are going to be about exercise, after that my posts will be much more fun, I promise.
Now when I say popcorn I don't mean movie popcorn or microwave popcorn. I mean air popped or popped in a microwave bowl like this or this one that I have:
Measure out 2 tablespoons of kernels, I just found this brand at Gelson's or at Amazon, it's quite good:
Put it in the microwave & nuke it on high (not the popcorn setting) untill you don't hear any popping for 10 seconds. You put some "spray butter" on it, I like Parkay spray:
Sprinkle 1/4 teaspoon of salt, get a fine fancy sea salt, it will be better & now you have a 120 calorie snack.
Other than fruit & popcorn, your only other real choice is eeek!!! raw vegetables.
"BUT ALEX I'M STILL HUNGRY!!!"
Well that's going to happen, anyone who says you can lose weight without being hungry is
LYING
to you. If you want to lose weight bad enough you'll quit eating so much, if you can't eat less than don't bother, just keep getting fatter & fatter.
PS: My next set of posts are going to be about exercise, after that my posts will be much more fun, I promise.
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