Kiss My Grits

If you’ve never enjoyed a dish made using ground corn, you can kiss my grits.

Ground corn kernels form grits, polenta, cornmeal, corn flour, and masa harina. Tamales, pupusas, cornbread, hush puppies, corndogs, cheese grits, and tortilla chips all include ground corn. It’s hard to imagine anyone who hasn’t had a good experience consuming at least one of these.

corn

Cornbread was the most common use of ground corn in my mother’s household. My dad crumbled it into a thumbprint indented glass schooner filled with buttermilk and ate it with a spoon. I liked it warm with butter.

My grandmother used cornmeal to bread the fried catfish she served with hush puppies. And she made cornbread stuffing for the holidays.

Corn-based products are plentiful, making corn an easy default grain when you need to eliminate wheat from your diet. Corn tortillas can be used for enchiladas, soft tacos, and even sandwich wraps (although they tend to break). They can be spread with butter and toasted as a bread substitute or base for tostadas.

While others at the table enjoy rolls or bread before a restaurant meal, I order tortilla chips with salsa, cheese dip, or guacamole. I often ask to substitute tortilla chips for the pita chips typically served with spinach dip.

Grits can increase your options for breakfast. My kids loved them with butter and salt when they were growing up. Grits were less expensive than cold cereals and I liked that they didn’t contain sugar.

Once I gave up gluten, I was happy to be able to order grits in breakfast restaurants that didn’t offer gluten-free toast or pancakes. It made a filling meal and kept me full for hours.

Some complain that grits have no taste, but that’s the beauty of them. They can be anything you want them to be. I’ve combined polenta and cherries to serve with pork chops. Polenta and plums make an excellent cake. Polenta can even be used as pizza crust.

I went through a phase where I served cheese grits often. They were easy to prepare for guests or carry to a potluck and always got rave reviews. I’m pretty sure that’s due to the abundance of cheese surrounded by a carrier that enhanced the texture and had flavor that didn’t compete.

No article about ground corn is complete without a mention of shrimp and grits. That dish has inspired entire books.

At this point in my food navigating journey, I minimize the use of corn products. I’m not sure if it’s genetic modification of the food or just my system’s pickiness, but I often end up with pain or itchiness from things that contain corn.

With that said, I don’t necessarily want to discourage its use in those who can tolerate it because corn can be bought in the most rural of rural towns and is always plentiful. It’s also less expensive than nut, potato, arrowroot, tapioca, and other gluten-free flours.

I understand minimizing consumption of corn, but if you try to tell me it isn’t delicious, you can kiss my grits!

Do You Know When You’re Full?

Do you know when you’re full? Does your body send clear signals that you can rely on? If so, you may want to explore Intuitive Eating.

Considered the cornerstone of the anti-diet movement, this method of eating was featured in the 1995 book, “Intuitive Eating: A Revolutionary Anti-Diet Approach.” This book, by Elyse Resch and Evelyn Tribole, both registered dieticians, has been updated several times and still holds enough sway to be featured in a New York Times article last month.

intuitive eating

There’s much to love about the idea. It encourages us to listen to our bodies instead of trying to suppress hunger. It suggests we savor our meals and even enjoy them. It emphasizes moderate consumption and healthy balance without strict prohibitions. And it roots for movement, not boot camp. I find all of this appealing. And I follow much of the philosophy.

The problem for me is that this philosophy falls short. My body needs me to strictly avoid gluten and limit histamines. It doesn’t matter that I may desire crispy bacon on a fluffy, warm biscuit. That is not, and will never be, healthy for me – even if I only take a bite or two.

Then there’s the fact that hunger doesn’t always register in my body, so it is sometimes easy to wait too long to eat. Waiting too long gives me a sinking feeling once I eat, followed by a feeling of extreme hunger. In other words, eating makes me feel really hungry (I know, go figure.).

The severe hunger sometimes resolves in 45 minutes to an hour if I can stand to wait it out. Other times, it does not until I eat additional food. During the 45 minutes I’m waiting for stasis, I feel distracted, antsy, and irritable. Sometimes, I feel scared. Let’s just say, I’m not functioning at 100% or even 80%. That lessens my productivity and diminishes my ability to socialize comfortably.

It is always better for me to eat at regular intervals even if it means ignoring my body’s signals. And I clearly can’t rely on feeling “full” to guide the point at which I stop. It’s like my hungry/full meter is broken. And so it is with many of us.

And that’s okay. The problem is more with the idea that one-size-fits-all or one size SHOULD fit all than it is with the fact that some of the Intuitive Eating approach works for me and some of it doesn’t.

In fact, I agree with the Resch and Tribole that careful observation of how I feel when I eat specific foods positively informs my choices. I also agree that taking the focus off of weight-loss and calorie counting can mean less obsessive thoughts, less feeling bad about food choices, and less stress around eating. Those are good things that I choose to incorporate in my eating plan.

I understand how frustrating it is to think you’ve found a perfect solution to something you’re struggling with and then discover that solution is only 25% effective. That sucks. But it puts you 25% closer to a solution. Another 25% and you’re halfway there. Incremental, persistent improvement is how most problems are solved. Accepting that as a standard can reframe 75% failure as 25% success. And sometimes, reframing things is all you need to stay on a healthy path.

Do I know when I’m full? Sometimes. But most of the time, no. I wish I did. I wish I could intuitively eat without giving it a second thought. That simply isn’t realistic for me.

But there’s no reason to throw the baby out with the bathwater. I’ll take the positive from the Intuitive Eating approach and leave behind what doesn’t fit. And I’ll feel great about the progress I made!

It’s a formula that works again and again!

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Ready to Eat Insects?

Are you ready to eat insects? We used to sift the mealworms out of flour. Now, I guess we should release them into a frying pan as an alternate source of protein. Whether we do, or don’t, embrace this trend will come down to whether we’re ready to eat insects.

grasshopper

I’m not sure why this idea seems foreign. We eat all sorts of things that are gross when you sit and think about them – hearts, livers, intestines, brains. We consume a tasty rind on cheese without a second thought even though it may have live mites in it. We drink wine enhanced by the fungus Botrytis cinerea and serve it with salami dry-cured using penicillium. And yet when my sister noticed that the reason for the high protein content of the protein bar she was eating was crickets, she put it down…in the trash can.

Humans are weird creatures. We’ll eat food full of harmful chemicals we can’t pronounce but avoid natural foods that are healthy because we can’t get our mind around eating bugs. Makes you wonder if our minds work right.

Perhaps the best introduction of a new protein is in something sweet like a brownie or cookie. Or how about a gummy? Biblical Protein sells strawberry gummies made of locusts.

Insect protein doesn’t have to stand on its own. It can be combined with traditional protein sources like beef or chicken. If grasshoppers truly have a nutty, mushroom flavor, they probably won’t stand out in many dishes as anything other than additional depth of flavor.

One concern for those of us with food allergies and sensitivities will be whether our system can tolerate these new proteins. In one study, 94% of participants that reported having prior allergies, also reported symptoms indicative of an allergic reaction after consuming grasshoppers and water bugs seemed to be the most likely insect of those studied to cause an allergic reaction.

I don’t know whether food sensitivity also increases the chance of an adverse reaction to adding insect protein to your diet. There will continue to be studies and anecdotal reports to follow as our knowledge base increases.

Even if you’re not ready to consider alternate sources of protein right now, I believe there will be an increasing number of products containing them available. It will be interesting to see whether how these products compare in taste, texture, and price to plant-based alternatives as well as to traditional protein sources.

If you’re adventurous, adding a little ground fly larvae to the kid’s cookies could be fun! And early introduction may be the best way for the population to get ready to eat insects.

I can’t really imagine moving to insect protein in 2023, but now is a great time to begin reviewing habits and determining the changes we are willing to embrace. And insect protein is something to keep an eye on, especially for us label readers.

Am I ready to eat insects? Not today, but I’m not ruling it out in the future.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Our Thanksgiving Recipes Are Safe From AI for Now!

Looks like our Thanksgiving recipes are safe from AI for now! There’s a running joke in my family about not angering the bots because they will come for you…or your job. Artificial intelligence has now entered the recipe creation game. So maybe it’s not really a joke?

It’s certainly tempting to include AI to generate inventive ideas, ingredient lists and measurements, cooking instructions, and photos! That would save us a ton of time. At Cooking2Thrive, we test, test, and retest our original recipes. We taste them hot. We taste them cold. We tweak and sometimes start over from scratch. No matter how efficient we make the process, it is time consuming!

From years of experience, we know that 1/8 tsp of this or that can make a difference. And we measure until we get consistently delicious results. But we also know that cooking is both art and science. Sometimes your senses let you know that today you need less moisture in a batter because it doesn’t look or feel right even though you carefully measured. How can this be?

My previous job involved press checks of four-color process printing. For years, the control boards on sheetfed presses have had the ability to record readings so that you can use them on a reprint to get consistent color. But ask any good pressman whether he relies on a recording to match a previous run and he’ll tell you, no.

Why? As one pressman told me – you go make the temperature, humidity, paper surface, and mechanics of the press exactly the same and I’ll use a recording for consistent color. Otherwise, those levels are meaningless. I have to adjust for conditions that exist today. His job is part art and part science as well.

And the same principles apply to cooking. Cooks and chefs must adjust to the conditions that exist in the moment. If we don’t, the result won’t be as good. Some people may find that frustrating. They may be more tempted to include AI in their cooking in the future.

Currently, artificial intelligence can gather data from millions of sources, add personal preference, and create something innovative, but it cannot simulate the perception that lets a cook or chef know that something’s not quite right. That’s the art of the job. It’s intuitive and incorporates all the senses.

Artificial intelligence may learn to incorporate something that mimics the art of cooking at some point because it’s always learning. And I can see using some AI functions as tools at some point. But I’m not sure how AI will ever inject the love that we know makes food taste better. Is artificially generated love the same as real love?

Whoa, let’s pull that question back or we’ll be into many more areas than cooking. With Thanksgiving upon us, many are pulling out family recipes. Others are looking for a new idea to impress the in-laws. All of us are recognizing the time we must carve out to create the meal.

While it may be tempting to rely on AI to save us time, don’t expect equivalent results this year. Traditional recipes are the safe bet for now so stick with those. And don’t forget to add the love!