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Eating an Award Winning Sandwich: Fat Rooster Review

I ate an award winning sandwich this past weekend, and my taste buds fully agree. I tend to have one fully indulgent meal and this week it was Saturday brunch following an entirely calorie-blasting workout at Orange Theory. (I ate all the calories back and then some, but that is besides the point.)

Gary Rack’s Fat Rooster, which opened several months ago, was our cheat meal of choice.

I had the “Hen Loving Waffle.” A fried chicken thigh on sweet potato waffles, with a peanut, benne, and Granny Smith apple slaw and frisee. There is crunch, there is sweetness, there is awesomeness.

This is an award-winning sandwich if I ever ate one
This is an award-winning sandwich if I ever ate one


Josh had the “Fat Hash — The Farmer”. A sweet potato hash, with scrambled eggs, cheddar, avocado and veggies.IMG_4137

Confession…we also started with “Lucy’s Chicken Biscuit Oh My!” which is fried chicken on a biscuit with apple pepper jelly. IMG_4130IMG_4129

All of it was supremely delicious. It was a perfect indulge meal.

Eat Well, Do Well: The Silver Diner

Every Sunday before heading to the grocery store  we stop at the Silver Diner on Wilson Blvd to have brunch. Before you shudder at the idea of eating at a diner let me assure you that this diner is not like a Denny’s. It is farm to table, uses local ingredients and you can often find more than one vegetarian option including veggie sausage patties.

The last time we were there I noticed a sign talking about their “Farm to School” fundraiser, which provides fresh, local and healthier foods to schools enrolled in their “Eat Well, Do Well” program.

The larger program has raised more than $100,000 for the 2010-2011 school year and allows enrolled schools to purchase everything from jump ropes to hula hoops. I immediately added a donation to our check, and signed up for the card that helps us earn donations each time we eat there.

This is such a fantastic cause, that I hope I can find another way to help out.

Color Me Yummy!

March is National Nutrition Month®. The campaign is part of the American Dietetic Association’s effort to educate and focuses attention on the importance of making informed food choices, developing healthy eating and physical activity habits.  It was started back in the 70s as a week and has exploded to a month.

This year’s theme is “Eat Right with Color.” Meaning RDs are focusing on the benefits of pigment-related phytonutrients found in fruits and vegetables that supply them.

Ok enough background. If you want more click here.

I LOVE, with a capital L, eating color. If I don’t have enough color in my salad it just looks sad. Being a pescatarian I don’t get a lot of variety when it comes to my protein colors. Sure, my salmon is pink, but so are my tuna and shrimp.

So I turn to my heaping pile of fruits and veggies. There are times when I crave a fruit salad simply because you can have so much variety that is good for you. I am always the first person to jump into the crudités plate at a party. (See below for the RIGHT portion.)

The point is, when I go to the Union Square farmer’s market and see all the gorgeous radishes, rainbow carrots, apples and pears I get excited. I can’t wait for spring to return so that my colors come back.

Radishes from the farmer's market

Portion sizes

Fruits:  The food pyramid suggests two to four servings of fruit per day. An example of a serving size of fruit would be:

  • One medium apple, orange or banana
  • 1/2 cup of chopped, cooked or canned fruit
  • 3/4 cup of fruit juice

Vegetables: The food pyramid suggests three to five servings of vegetables per day. An example of a serving size of vegetables would be:

  • 1 cup of raw leafy vegetables
  • 1/2 cup of other vegetables, cooked or raw
  • 3/4 cup of vegetable juice


New Dietary Guidelines

The U.S. Departments of Agriculture and Health and Human Services released Monday the new Dietary Guidelines for Americans. It was the first update in five years in compliance with federal law.

The guidelines made 23 recommendations for the general population and six for specific groups such as pregnant women.

Some quick thoughts on the new dietary guidelines:

  • Eat more fruits and vegetables/Choose a variety of vegetables — studies have shown that Americans don’t eat their vegetables. In fact, only 23% of meals include a vegetable and the number of dinners prepared at home that included a salad was 17%.  Their request is futile!
  • Reduce daily sodiumwith the CDC, NY gov and others behind the goal to reduce sodium, Americans will be doing it without even knowing.
  • Cut calorie intake — even I have a hard time cutting calories and I track them…
  • Switch to low fat milk— I shutter every time I see someone drink whole milk.

New Rules Call for Healthier Lunches

The school lunch overhaul proposed today by Agriculture Secretary Tom Vilsack is a giant leap in the right direction for tackling obesity in America.

The proposed rules would gradually reduce sodium, limit starchy vegetables, ban most trans fats, require fat-free or lowfat milk, increase whole grains, add more fruits and vegetables, and, for the first time, limit the number of calories children consume daily.

In a national telephone news briefing, Vilsack says children get about a third of their calories in school and that the number needs to be reduced to head off “serious consequences” relating to their health and also national security.

The new guidelines apply to breakfasts and lunches served at the school, but not what’s sold in the vending machines. (Apparently this will be addressed later)

This is the first time in 15 years that real changes will be made to school lunches. Today’s proposal comes a few weeks after President Barack Obama signed the child-nutrition bill into law. Vilsack says that law will provide up to $380 million annually in federal funds to help schools meet the new nutritional guidelines. He adds that the standards are a proposal, and it will likely be several years before schools have to make changes.

Tasty Tuesday 8/24

Spicing up your lunch edition

Egg-cellent Asparagus Salad

Grilled Portobello Sandwich with Mozz and Red Pepper

Fiesta Bowl Salad

Combine 1/4 cup each canned black beans (rinsed and drained), chopped avocado, canned corn (drained), and chopped cherry tomatoes with the juice of 1/2 fresh lime and salt to taste. Serve on top of 2 cups romaine.

Marinated Artichoke, Tomato, and Goat Cheese Sandwich

Halve a small whole wheat baguette lengthwise; spread with soft goat cheese. Top with thinly sliced ripe tomatoes, drained marinated artichoke hearts, and arugula or baby spinach leaves.