Towards Health discussion

A thread to talk about Culinary Intelligence: The Art of Eating Healthy, our inaugural read. Kaminsky is a food writer who needed to battle an expanding waistline and health issues while staying with his food writing career, and his methodology makes the whole process something to look forward to rather than something to dread.

If you want some starter fodder with Kaminsky's ideas, here's an article from the NYTimes. I really love the idea of FPC or "flavor per calorie." The idea being that you can up your own joy with food (and satisfaction) by maximizing your flavor per calorie. We're also talking about using whole foods, staying away from sugar and foods made to last forever (unless we're talking honey or peanut butter).

One of my favorite "flavor per calorie" items is tomatoes (sliced) with a little bit of salt on them. Totally opens them up, and I don't need anything else to be happy. Alternatively there's a little balsamic on sliced tomato with some mozzarella (mozzarella isn't in my stomach's range of ability, so that's not my thing).

I had some spice-roasted pecans (tons of cinnamon, hint of honey, pinch of salt) last weekend that killed it.

I've had a bowl of roasted carrots and beets with a little maple syrup, olive oil, and rosemary that became the staple of the week for every meal. Great foods simply put together, very versatile to reinterpret through reheating and adding to various proteins.

Do you have some personal FPC go-to items?