ThoughtBox

Unconscionable: Big Food Capitalizes On Fat Shaming

Have you heard?

Dietitian influencers promote junk foods and discourage weight loss efforts.

As obesity rises, Big Food and dietitians push ‘anti-diet’ advice.

YouTube influencers are urging women to stop dieting and start listening to  “mental hunger, marketing junk in the name of “health at any size”, capitalizing on the “anti-diet” movement.

Global food marketers are cashing in, showering “giveaways on registered dietitians who promote its cereals online with the hashtag #DerailTheShame, and sponsored influencers who promote its sugary snacks.”

General Mills is touting anti-diet research it claims proves the harms of “food shaming”, and has enlisted a team of lobbyists and pushed back against federal policies that would add health information to food labels.

It’s all about money at the expense of human health.

As a certified PN1 Nutrition Coach, I advocate against dieting, promote healthy eating, and balance with eating foods you enjoy. Deprivation is not sustainable. An unhealthy obsession with thinness has led to yo-yo dieting and serious health consequences.

Avoid trends and social media promises that reek of marketing lies. 

Eat good food, like this lovely salad – made with … yes, bread!

 

Best Spring Panzanella Salad with Crispy Shallots

Le Creuset Spring Panzanella 1

 

This Spring Panzanella Salad is loaded with spring’s best snap peas, asparagus, and cucumbers. Then that all gets mixed with garlicky croutons, salty chunks of feta, crispy shallots, and a lemon vinaigrette for good measure.

Ingredients

  • Veggies – English cucumbers, sugar snap peas, and asparagus add a refreshing crunch to this green Panzanella Salad
  • Herbs – I use dill, chives, basil, and mint in this recipe, don’t skimp on the fresh herbs they’re what make this salad really shine
  • Feta – if you can find feta in the brine buy it and cube it yourself
  • Focaccia bread – for the torn croutons
  • Shallots – for the lemon vinaigrette and the crispy shallots on top
  • Lemon Vinaigrette – shallot, garlic, lemon juice, red wine vinegar, olive oil, salt & pepper

 

Instructions

For the Blanched Veggies

  • Bring a large pot of water to a boil. Fill a large bowl with ice water and set it aside. Add the trimmed snap peas and asparagus to the boiling water and cook until they turn bright green but remain crisp tender, about 2-4 minutes. Then drain the water and place the vegetables into the ice bath to stop the cooking process.

For the Croutons

  • Preheat the oven to 425 degrees F. Tear the bread into bite sized pieces. Transfer to a baking sheet and drizzle with olive oil and season with salt and garlic powder. Place the baking sheet into the oven and toast until the bread is crisp. Remove and use on the salad as needed.

For the Crispy Shallots

  • Line a plate with a double layer of paper towels.
  • Combine shallots and oil in a medium saucepan. Turn heat to high and cook, stirring frequently, until shallots begin to bubble, 2 to 3 minutes. Continue cooking, stirring constantly as the shallots fry to ensure even cooking, until shallots turn pale golden brown, 8 to 10 minutes longer. Carefully remove the shallots with a strainer and transfer to the paper towel lined plate. IT IS SO IMPORTANT TO START THE OIL FROM COLD

For the Vinaigrette

  • Combine everything in a small bowl and whisk until combined. Adjust salt and pepper as needed.

To Assemble

  • On a large platter, arrange the cucumbers, peas, asparagus and herbs with the torn croutons and chunks of feta cheese. Season with salt and pepper and drizzle with the vinaigrette. Top with more herbs and the crispy shallots and serve.

NOTES

  • When making the crispy shallots it is SO IMPORTANT to start the oil from COLD.
  • I used focaccia bread for the croutons, but you could use any french bread, sourdough, ciabatta, or anything else along those lines.

Nutrition Information

Calories: 601kcal | Carbohydrates: 38g | Protein: 13g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Cholesterol: 25mg | Sodium: 2345mg | Potassium: 522mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1852IU | Vitamin C: 32mg | Calcium: 217mg | Iron: 4mg

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