‘Cause Grammy Ate It
I think by now I’ve established the fact that I am not a calorie counter.
As evidenced by this:
and definitely this:
Ok, that one doesn’t prove anything.
But that much dancing did require some serious caloric fuel.
So here’s a little something I haven’t shared before:
I studied abroad in Paris during the 2nd semester of my junior year of college. My best friends there all worked in bars. I went to said bars. Often. And there were about a million boulangeries close enough to spit on from my apartment, so I ate a lot of baguettes with beurre. And pain au chocolat for breakfast.
Needless to say, alcohol+white bread+French people thinking joggers are aliens from a very gauche planet = Megan putting on some serious fun chub.
So when I got back to the States, I realized that something had to change. I joined Weight Watchers online (which I really recommend, by the way) and managed to take the extra weight off.
I did it by eating a ton of salad bar creations and 100 calorie pack this and that, cutting back on high fat food and drinks and working out like a demon. Ok, maybe not like a demon. But I was on a roll.
And it worked. Limiting calories and adding exercise helped me lose the weight. I felt like I was decently healthy. But after a while, I realized that I needed to stop eating sugar-free/chemical-heavy Jello cups and “light” bread and start focusing on eating real food.
Like a giant plate of kale chips.
Ever since I saw that light my food mantra has morphed into: “if Grammy would’ve eaten it, then I’ll eat it“.
My grandparents didn’t eat a lot of processed food. It really wasn’t around like it is today. You actually had to *gasp* spend time in the kitchen to prepare dinner for your family.
The idea of that might be shocking and scandalous nowadays.
But the bottom line is that my grandparents were pretty healthy individuals (overall) despite their unabashed affinity toward butter and Sunday dinner rib roasts.
Fact: fat free, sugar free, freeze dried fake meat isn’t nearly as tasty as a rib roast.
And really isn’t any healthier when you think of all the processing that fake food was subjected to.
These eggs are real!
Eggs (well, whole eggs, not just the whites) are pretty high in fat, but they’re real.
So is mayo.
This egg salad might not be low fat or fancy in any way, but it’s classic. And real. That’s all I need.
Classic Egg Salad (2-3 servings)
1-2 T of real mayonnaise
2 small stalks celery, 1/2 lengthwise and diced
salt and pepper to taste
1 t dijon mustard (optional)
1/2 t cajun seasoning (optional)
Place eggs in a pot and cover with water (just so that the eggs are fully submerged). Bring to boil. Once the water comes to a rolling bubble, turn the heat off and let the eggs sit for 7-8 minutes before transferring to a bowl of ice water.
This prevents them from forming that gross gray layer around the yolk.
If you have a fancy egg dicer, now’s its time to shine.
Clearly, I do not. Chopping the eggs with a plain old knife works just fine, though.
Place the chopped egg in a mixing bowl, add the mayo, celery, salt and pepper and mustard and cajun seasoning (if using). Gently stir to combine.
I like to chill my egg salad before I eat it, so I threw the whole bowl in the fridge for about 15 minutes while I made some kale chips (tossed with olive oil and garlic salt, baked at 325° for about 10 minutes) and celery with peanut butter.
An admittedly eclectic meal.
Have I mentioned that celery with peanut butter is far superior to celery with anything else? Because it is.
That’s a strong claim, I know. But I’m prepared to stand by it.
Rounded out with a slice of Ezekial bread.
Slathered in butter.
Butter is real.
I’ll allow it.
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