Food for Real

Born and raised in Boston, the change of the seasons is a familiar event for me. Every year, as soon as we have our first nice day and as soon as the sun comes out after so many months of dreary gray skies, one thing occupies my mind more than anything else: The Cape.

My parents bought their house in Harwich, MA when I was 6 years old. I remember the day my parents and I saw the house for the first time with the realtor. I vaguely recall my parents discussing the pros and cons of this particular house. But I was more interested in all the old walls and floors and the secret treasures in the unoccupied closets (mostly insects and dusty papers). And I was intrigued by the porch we once referred to as “Jurassic Porch” (because this is where we stored all of the turtles & frogs we caught at the pond),  and I was in awe of the enormous Catalpa tree in the front yard whose branches seemed to reach the clouds. The house was dusty, ancient looking, something of a junk box at that time. The white paint in the front was faded and chipped, the doors squeaked and the windows barely closed. But it was on a charming street shared by only two other homes and there was a beautiful cranberry bog just down the trail in the woods behind the house. Little did I know at that time, this house would eventually transform into a beautiful home with colorful walls, old and new family photos, with an outdoor shower and a hammock in the perfect spot,  and with bright curtains made by my mother on every window. I had no clue that this old house was soon to become my favorite place, my escape from the city and my obligations, the place where I would gather with my loved ones every year and share food, drinks, games, and laughs. I did not know at that time that this small house and a small road would soon become my Camp Cod.

Richie and I took Bootsy and headed to the Cape on Saturday morning. This was the official opening of the Cape house this year as my parents hadn’t been down all winter. (The last time I was there was in September when I completed my first triathlon!) As soon as we arrived, the familiar smells and sights immediately triggered nostalgia. The very first thing I did was flip through  the Camp Cod journal, which is a composition notebook full of entries by my family, friends, and Camp Cod guests since 1997! I love this Camp Cod icon. Rarely do we have the opportunity to read more than one perspective on a single event, and that’s exactly what this journal is…a collection of thoughts, jokes, correspondence and recaps by my family over 13 years. It really makes me miss and appreciate The Original Camp Codders: My parents, Jody, Linda, Danny, Natalie, my sister and brother and their families, Melissa, Donna, Ian, and Jenna. Great, great memories.

It was Richie’s first time to Camp Cod since 2001 after his senior prom! It was fun to see his memories kick in, and of course he was busy installing, cleaning, fixing things before I even had my first beer. But once we settled, we headed out to The Hot Stove where we drank Guinness and split a lobster roll, a garden salad, and traditional fish and chips. And it wouldn’t be vacation if we didn’t splurge on the hot brownie sundae for dessert!

So excited about the food when it arrived that we forgot to take pictures! Take it from me though, order the lobster roll and the fish & chips at the Hot Stove.

After the meal, we headed around the corner to Bank Street beach. We were the only ones on the beach aside from a lone runner, and as we sat on the lifeguard chair, I swear I felt like a little kid again. The sunset was glistening over the ocean and the cold sand was grainy and white just like it has always been since I was a little girl. If it weren’t for the cold breeze, I could have stayed in that moment forever.

That night we watched The Fighter, the story of Lowell native Mickey Ward, which was extra entertaining for me as I’m still at Lowell General Hospital completing part of my Dietetic Internship. On Sunday morning before heading back to Boston, we stopped at my all time favorite breakfast restaurant in Harwich: Bonatt’s. This restaurant used to be a hole-in-the-wall bakery where my dad would visit early Sunday mornings to stock up on fresh rolls, lattes, pastry & coffee cakes, and the famous Bonatt’s “meltaways” (a gooey pastry that tastes like a light cinnamon roll with the flaky texture of a croissant). The bakery has now turned into a popular breakfast destination, and I couldn’t wait to introduce it to Richie. We drank some good coffee and I ordered the veggie omelet with wheat toast and Richie got pancakes with a side of eggs and bacon. Nothing like a traditional New England breakfast on a bright, sunny day on the Cape.

On Sunday afternoon, we got back to Boston in what seemed like a flash. It was a relaxing weekend full of good food, good drinks, good rest, and a lot of great memories. Needless to say, I can’t wait until the next time! And I am looking forward to reading countless more Camp Cod Journal entries by new and old camp codders alike.

Where are your favorite places to visit in New England? Favorite beaches and restaurants? Specific dishes to order?

In honor of National Nutrition Month, I’ve been thinking a lot about color lately. I’ve been adding as much of it to my days as possible, and lately, one of my favorite food colors is red. Red is such a vibrant color, and I actually have quite a history with the color. My bedroom in high school was red, my old car (which I just recently said goodbye to!) was red. I often find myself buying red clothes and shoes (as if I really need to add anything to my overflowing closet), and whenever I don’t know what color to paint my nails, I usually go for my default color…yup, you guessed it: Red.

So it’s really no wonder why I love red foods so much! Here are some of my favorites…

Cherries: When I was growing up, my dad would often bring me to the S&S Diner in Inman Square in Cambridge on the weekends for breakfast. They waitstaff knew me there well: The little  girl who always asked for extra cherries.  (Now I still go there almost every weekend and I’m known as the girl who asks for extra pickles. Seriously. Best pickles in Boston. But that’s a story for another time!). One day when I was there with my dad, they gave me a whole bag, and like most little kids, my excitement got the best of me and (behind my dad’s back of course) I ate the entire thing. Quickly. This resulted in a stomach ache and some tears. But even this did not ruin my love for these sweet, colorful, special summer fruits. And as if you needed another reason to eat them other than taste, they are jam packed with anthocyanins – a type of  disease-combating antioxidant. And each cup contains 90 calories, 22 grams carbohydrates, 3 grams fiber, vitamin C, and potassium. I can’t wait for summer when cherries are at their best. There’s nothing like sitting outside in the sun with a cup of homemade iced tea and a bowl of fresh cherries.

Red, red wine: If you follow Food For Real, you must know by now that I am a true lover of red wine. Right now my favorite is Malbec by Cupcake Vineyard. (In fact, I am drinking a glass right now as I write). I first discovered Cupcake wine when I bought a bottle of Proseco for a special occasion. Then my dear friend Elizabeth brought some red Cupcake wine over for my birthday. Ever since, I have been in love. The most prominent benefit of red wine, in my opinion, is not nutritional. It’s a relaxation thing, a lifestyle choice to allow yourself to unwind and chill out…a perfect oasis of serenity in a hectic week. Enjoy, savor, and of course, drink responsibly!

Red Bell Peppers: These crunchy, sweet veggies are a regular in my salads. I’m pretty picky about tomatoes, but I know that their red color has cancer fighting properties and adds great color to salads. So when tomatoes aren’t in season,  I usually put red bell peppers in my lunch instead. Bell peppers are a staple in my refrigerator. They are perfect for impromptu salsas, they go well with baked chicken, and they are a perfect snack when you’re craving something crunchy and sweet!

Mom’s tomato sauce: I probably don’t even have to explain why I love this one! There’s nothing like your mother’s authentic pasta sauce, especially when your mom happens to be my mom. Don’t laugh. I’m serious. I can only try to mimic this masterpiece. I’ve been planning to post a tomato sauce recipe on Food For Real one day, and I hope that day comes soon. It’s just not up to par quite yet! There’s nothing like a good tomato sauce on a day when you’re craving Italian. Made with fresh basil and spices, a little red wine, a little sugar, and lots of tomatoes, homemade sauce on whole wheat pasta is one of my favorite meals.

So there you have it! A few of my red favs. Be well, and enjoy the day!

What are your favorite red foods?

In honor of National Nutrition Month, I’m picking a few different colors that I LOVE. Not just general colors though…the colors of fresh healthy foods! Today, I’m thinking GREEN. What powerful color! Probably the most powerful color of the food kingdom in fact. Green leafy vegetables are rich in vitamins and minerals and are an important part of the diet. Eat your greens for heart health, reproductive health, brain health, anti-chronic disease properties, clean energy, and most importantly, flavor! Some of my favorite foods come in the color green.

KALE: My absolute favorite green of all time! One small cup of this bad boy provides 62 calories of goodness including 3 grams GI tract loving Fiber, 94 mg bone healthy calcium, 300 mg heart healthy Potassium, almost 1000 mcg Vitamin A, 1063 mcg of Vitamin K, 10,614 mcg beta carotene (a powerful antioxidant), and 23,629 mcg Lutein (another antioxidant). That’s a lot of power in one little cup of veggies!

Kale (Photo Source)

DANDELION GREENS: These types are greens are not regular guests at the dinner table, but they should be! With a slightly more bitter taste, these greens add a punch to any meal. I love to combine them with brown rice and tofu or other foods on the blander side, because this type of pairing really shows off the bold taste of dandelion greens. One cup of this lovely veggies provides 25 calories, 20 mcg Vitamin C, 430 mcg Vitamin K, 218 mg Potassium, 2 mg Vitamin E, and 2 grams fiber.

Dandelion Greens (Photo Source)

MUSTARD GREENS: These are another strong tasting green that goes great with anything! Sometimes I put them in my salad or pair them with a mild fish like wild cod or mahi mahi. One cup is a mere 15 calories, 2 grams Fiber, 60 g calcium, 20 mg Magnesium, 24 mg Phosphorus, 200 mcg Potassium, 200 mcg eye-healthy vitamin A, 40 mg Vitamin C, 105 mcg Folate, and lots of lutein and beta carotene. That’s a lot of mineral, vitamin, antioxidant goodness!

Mustard Greens (Photo Source)

Yum! Some of my other favorite green foods include, avocado, leeks, salad greens, arugula, broccoli, broccoli rabe, herbs like parsley and cilantro, green apples, and swiss chard to name a few.

Be well and enjoy the day!

What are your favorite green foods?

Happy National Nutrition Month^®! If you’ve been thinking of setting some healthy eating goals lately, now is the perfect time to start! This year’s National Nutrition Month comes to us with the American Dietetic Association’s theme “Eat Right With Color!” Eating with color means eating with health! The more color on your plate means you’re using more fruits and vegetables, and the more fruits and vegetables you eat in a day, the better. As my lovely professor Joan Salge-Blake puts it, “Fruits and veggies fill you up before they fill you out!”

To start off the month right, here’s the recipe to one of my most colorful dishes: Chilean Sea Bass and Mango Salsa!

The Quinoa: Cook according to directions on package. (about 2 cups water for 1 cup quinoa, boil, let simmer for 10 minutes)

The Salsa & the Marinade:

Ingredients:

• Mango
• Green and Red Bell Peppers
• Parsley
• 2 cups OJ
• About a tablespoon of granulated sugar
• Red Onion
• Orange Zest
• Olive Oil
• Fresh Lemon Juice

Method:

1. Chop  up the mango and pepper and grate some orange zest. Put half in a bowl, and the other half in a pot with the OJ and sugar.
2. Bring the pot to a boil and then let simmer for about 7-10 minutes while the marinade thickens and absorbs the flavor from the fruits and veggies.
3. Chop up the parsley and add to the salsa with lemon juice (to taste) and 1 tablespoon of olive oil.  Mix. Add some cayenne pepper if you want a little spice.

The Fish:

• I used Chilean sea bass, but you can get any fish for this dish. I usually do a little less than a pound for two people.
• Preheat oven to 350F
• When the marinade is done, pour it evenly over the fish.  Save a little to pour on after the fish bakes.
  
• Bake the fish at 350F for about 15 minutes or until fish flakes with fork. Pour rest of marinade over it.
  
• Lay fish on the plate over quinoa and top with the salsa.
• Enjoy!

Strain the marinade over the fish and discard the solids

Bake the fish, put it on top of the quinoa, and top with your mango salsa.

Close up!

I’ll be blogging all month with strategies on how to add more color to your days by using your plates! In the meantime, give this recipe a try and keep working toward eating 5 fruits & veggies (combined) per day for optimal nutrition! Be well, and enjoy the day.