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My name is Alfred Anthony (My friends call me Tony) and I'm a 44 year old foodie that has gone through various stages of weight loss and dieting, vegetarian/veganism, low carb, and low fat. I watch the Food network religiously, and most importantly I grew up in the restaurant business were I've made my living in it for most of my life.
Food is exciting to me because it's science and art and passion and love all rolled into one. The chemistry of what we eat continually fascinates me and I'm always excited about new food products, as well as product brands, collectibles and memorabilia (such as Pez dispencers and Coca Cola products) as well as tools that make cooking a fun and exciting thing to do.
I am type 2 diabetic and try to minimize sugars in my cooking, but when I do use sucrose, it's almost always cane sugar or turbinado. I do not use beat sugars, corn syrup or honey if I can help it.
I am a confirmed salt a holic, of which I am glad I do not have high blood pressure.
In addition to healthy eating I walk a lot! Sometimes 2 to 5 miles depending on where I am going.
Quick Oats: I'm not talking the individual packets in the box with the various flavors (blech!), nor am I talking about the five minute variety, which is just for people who want to sit in front of a warm stove in the morning if you ask me. I eat oatmeal for breakfast EVERY MORNING, and don't ever plan to stop. I have my portions memorized, and always have it with milled flax, ground cinnamon, chopped dates or raisins, splenda or sweet n low, and never EVER forget a dash of salt! Sometimes I use sugar free maple syrup and butter, but try to minimize the fat in most of my recipes.
Milled Flax: Omega 3 fatty acid rich foods should be a required component in every diet, and I honestly believe that it is this vital nutrient which most people are deficient in, which causes obesity and a host of other ailments. Flax contains a balance of Omega 3 and Omega 6 which is necessary for healthy everything! While some preach the benefits of fish oil I think the processing of the Omega 3's even with Krill is a bit excessive and unnecessary. While the DHA and EPA levels are higher than ALA in fish products, the body will metabolize them regardless and it's this natural bi-product which makes Flax based Omega 3's a better choice in the end, and if you don't think so, then just eat your tuna and salmon!
Beans: Honestly, I believe that legumes will save the world! They are cheap, versatile, vitamin and amino acid rich, and come in so many wonderful varieties. My favorites being Peanuts, Pintos, Frijoles Negros, Navy Beans and Red Kidney beans. I totally recommend getting a slow cooker to make beans because all that soaking and draining is a pain and most of my recipes will be for my slow cooker.
Broccoli: My favorite vegetable is always in my fridge and I eat it more than I eat meat. I sautee it, I eat it raw in salads, sometimes I just break it off of the bun and eat it without anything on it. I buy it fresh or frozen, depending on how much work I want to put into it, but I think I would die without it. It's a good source of calcium and other nutrients and perfect for adding bulk to any recipe.
Popcorn: I once lost 100lbs by making a bag of popcorn my final meal of the day. Granted, it was loaded with salt and hydrogenated vegetable oil, it gave me the energy to do my end of day workout, as well as filled me up which killed my cravings. I love popcorn in almost every fashion, from microwaving it with a bit of olive oil in a paper sack, to a huge tub at the movie theaters. Popcorn FTW!
Pizza: I love pizza so much I will never get tired of it. I made it in a pizzaria for years and when the mood hits me I make pan pizza at home. I will order out from any number of quality restaurants in the area, I've had New York, Chicago and Napolitana style and I love it all. Because of the amount of work and ingredients that goes into it, Pizza is what I call GOD FOOD.
Pork. Do I have to explain this one? Pork Chops, Potstickers, Bacon Bacon Bacon! I also happen to live within walking distance of the best Kansas City BBQ, which Anthony Bourdaine calls "The Best BBQ in the World", Oklahoma Joes! I truly feel honored that it's in my home town, nevermind I can walk up there in my jammies and get a slab o ribs and the best damn fries this side of Idaho. Although lately I've reduced my consumption of animal products and pork in general, it truly is amazing.
Sushi! Tuna, Salmon, Yellowtail, LOVE LOVE LOVE SUSHI!
Oyster Sauce. Okay this is really a condiment but I've found that any asian dish I try to assemble is just not complete without it. I discovered it by accident and now whenever I eat Chinese I always ask for a bit on the side to add to whatever I'm eating. It's super salty so a little goes a long way, but good Chinese food is not complete without Oyster sauce!