-I “maximize” my calories, meaning that if I eat something, it should be good. Bad chocolate cake has the same number of calories as good chocolate cake, and is more satisfying as well so you’re not craving more. (It’s been said that M&M’s are specifically formulated to have just the right amount of chocolate in them to keep you craving more, which is why it’s hard to stop at half a bag.) Food writer Peter Kaminsky wrote about FPC, or “Flavors per calorie”, which is the same principle.
-I try to only eat “good stuff.” If I’m going to eat chocolate, I buy good chocolate. If I’m in the mood for ice cream, I’ll get a quality brand (or make it myself.) Save for York Peppermint Patties and M&M’s (and, of course, Planter’s Peanut Bars) – I don’t generally eat commercial candy bars. As for butter, aside from the stuff I buy for baking, I use it prudently and buy very good butter – and enjoy it immensely. Each and every smear.
-I eat everything and don’t demonize any food (except squid) – but there is nothing off-limits; I’ll eat potatoes cooked in duck fat, lardo, bacon, pizza, salted butter caramel, white chocolate, caramels, and potato chips. But I don’t eat them all day, everyday. If I have a copious lunch, dinner will be something lighter. And if I know I have a big dinner planned, I’ll make sure that lunch is on the lighter side.
Sense and sensibility from our man in Paris.
[Photo Credit: Chocoblog]