Food For Thought with Kat


Before I said “Bonjour, monsieur” to my hubby, I had a love affair with Paris. I had been told that you were either a London person or a Paris person and, upon the completion of my initial visit to Paris at the tender age of 16, I declared myself a London person, to be sure. It wasn’t just my English heritage. I was in Paris on a trip with the School for International Training (SIT). We were told not to walk around at night and weren’t to leave the hotel unaccompanied by an adult. When we did, we passed something we were sure was a drug needle. That may have had something to do with my dislike for Gaie Paris. Paris n’etait pour moi … until the next time I visited the city, when I was nearly kidnapped and robbed by a taxi driver. It was then that I fell in love. With Paris.

An art history field trip had brought us from our place of study in Strasbourg to Paris for a weekend. We left the Alsatian cuisine known for its German sausages and tarte flambée and ventured to the city that had it all: art, discothèques, the Eiffel Tower and baguettes on the Seine. It had crêpes and the European answer to McDonalds: Quick. What more could a girl want?

One evening, we dined at a restaurant my resourceful, yet very economical friend, Taz, had found that was quite far from central Paris. As the time ticked away with our leisurely French meal, we worried about finding a cab to come all the way out to the 19th only to take us home. Having paid the check, we ambled outside to find, miraculously, a cab waiting! In broken French, we lined up a ride home and piled in — all three of us in the backseat unquestioningly while a strange woman remained in the front.

The driver took us back into the city and into the area in which our hostel was, but he then decided to run up the meter by giving us a tour. Most tourists wouldn’t notice this, but, being nominally familiar with Paris, my friend did. She commanded him to stop giving us a tour, and stop he did. He slammed on the brakes, twisted his body backward to face us, yelling something in French and grabbed my friend’s purse. We somehow worked in unison to yell commands at one another. “Unlock the door! I’m getting out — come with me!” We disengaged the door to the driver’s chagrin, and piled out, retrieving the purse upon our exit. Although there was a bit more drama to the encounter, we were safe and I was hooked!

It was that night that I decided to move to Paris for the summer. There was something about the city: It was alive: a challenge. It’s been 23 years now. I’ve been back several times, but for our anniversary, my husband and I will return this week!

Bitter sweet sweets

Paris was weight gain central for me. This was the place where ordering “plus du sauce” was a nightly ritual. Beers at the Irish pub around the corner was as daily as the bottles of wine were. We’ve discussed before that France didn’t do “to go” or “emporter” then (though I’m sure it does now), but corner crêpes were a great ‘tween meals snack. The ones my roommate made were awesome snacks to offset those snacks. I had quit smoking before I arrived in France, but I started again because I thought it would help me lose weight. I figured my gym membership would help as well, but I suppose it only does if you use it.

I arrived home bigger in every way. More experienced, more learned, more traveled and just bigger. There was more of me. A lot more. French women don’t get fat, but I did. I was an American in Paris using the principles and ways in which we eat as Americans in France. I ate extra butter and extra sauce. I drank extra. This time, like last time and the times before, I’m determined to eat well, have fun, partake of the land and eat more and did I mention — have fun? And this is how I’ll do it.

Travel packs

While you know I’m all about ditching the process (food, that is), I also maintain that it’s unavoidable. Mitigate damage by bringing as much as you can on the trip out. I’ll travel well-heeled with food — as if I were traveling with a child. A few PB&Js will be a welcome addition to our way back in coach seats. A few oranges to avoid scurvy should help as well.

Go nuts. Nuts are a great addition to any suitcase and bringing them with you will not only save you loot, but extra calories. A lot of airport trail mixes contain candies, sure, but can also contain added oils and sugars to make them shiny and sweet respectively. DIY trail mix will save you time, money and lbs. Add some pumpkin spiced granola to your baggie (see this week’s recipe).

Seek out the not-so-fast

Europe has embraced our fast-paced way of eating and now has to-go everything and is becoming more in line with our poor health numbers because of it. Part of the reason Europeans were formerly so healthy was because they took their meals and coffee in the cafes, restaurants or at home. Not on the road. I remember people passing me looking askance as I wolfed down my baguette du fromage on the streets of Strasbourg. They just didn’t do that. They ate mindfully with or without others while sitting down and were healthier because of it. Forgo the fast food and emporter meals as much as possible when traveling.

Skip the flavored wawas

With or without added sugars or artificial stuff (and of course Europe doesn’t allow all the artificial stuff that the U.S. does), these waters can play with our brain, ultimately making us crave sweets or other foods. Grab an unflavored soda water and flavor using citrus (yes, you can bring this with you as crazy as it sounds) or add a splash of juice.

Just say no to free airplane snacks

Instead of “Cigars … cigarettes!” we now hear “cookies, snack mix, wafers?” Even peanuts have been axed due to allergies. Bring your own snacks so you don’t get super hungry before you eat your next meal … even if they’re the applesauce pouches you buy for your kids … (guilty).

Walk the aisles

On long flights, the only solution is to walk! Amble or pass through the gallies (is this frowned upon?) Stand still and march in place or stretch in your seat. Hopefully you’ll get moving more once you get where you’re going.

Pumpkin spice granola …  to-go!

Mix with plain yogurt or eat on its own.

Ingredients

2 cups plain organic whole rolled oats

3/4 cup unsweetened shredded coconut

2 tablespoons chia seeds

½ cup pepitas (green pumpkin seeds)

¼ cup coconut oil

¼ cup maple syrup

1 teaspoon vanilla extract

1 tablespoon pumpkin spice

Pinch Maldon salt

3/4 cup raisins

Method

Preheat oven to 275°F.

In a large bowl, combine oats, coconut, chia seeds and pepitas.

In a saucepan, whisk coconut oil, maple syrup, vanilla, pumpkin spice and salt together over medium heat until combined.

Fold liquid mixture into dry ingredients and layer onto parchment-lined baking sheet. Press gently into sheet until even.

Bake for 45-50 minutes or until toasted.

Remove from oven and add raisins. Toss mixture.

Allow to cool and store.

Enjoy easily on the road!


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