Tag Archives: Mark Bittman

Mark Bittman Strikes Again…

Last month I featured this delicious recipe by Mark Bittman featured in Cooking Light and now he is in the January issue of Bon Appetit for healthy breakfast, lunch, dinner, dessert and even snack recipes. Before I dive into the recipe I tested, a few tips he shares on maintaining weight definitely struck a chord with me. The abbreviated version:

(1) Go (Mostly) Vegan: From the time I wake up until dinner I eat (almost) like a vegan.

(2) Minimize the Meat: Dinner is not heavy but omnivorous. It has more vegetables and grains than the typical American diet. I eat meat or fish many nights, but in smaller amounts than my former life.

(3) Weigh it out: I watch my weight. At what level weight becomes an indicator of health is debatable, but as an indicator of whether you’re eating too much, it’s perfect.

(4) Cut youself some slack: No individual meal matters. No individual day matters. Even a “bad” week doesn’t matter much…What does matter is that the pattern of my diets has moved from one that’s heavy on animal products and processed foods to one that’s dominated by unprocessed plant food.

(5) Make it your own: These rules are mine. Regard them as guidelines to create your own rules.

I liked his rules for a lot of reasons. Coming from a family that has a bad history of  type II diabetes and heart disease, I’ve always made it a point to watch what I eat. I’m not too strict on myself but do try to keep my balance of processed foods, meats and cheese to a minimum and load up on fruits and veggies. Or so I thought. David pointed out last night that a few of the categories that you see to your right with the most posts is bacon is always awesome, cheesy cheese, beefy mcbeefy and pork-a-licious. But on the flip side my dose of veggies is high too. I’m going to try and cut back on the bacon/meat intake just a bit and see if I can get my dose of veggies, fruit and uber healthy categories up in 2011.

Now to help me with that is Mark’s Spiced Coconut Pancakes with Tropical Fruit. First this is super duper simple and makes a boatload of batter. I smell a brunch option!  Second, these gentle little whole wheat pancakes don’t skimp on flavor one bit. With the coconut, nutmeg, allspice, coconut milk and maple syrup it is a decadent little pancake without the guilt. Plus with the added benefit of fresh mango, pineapple and banana, it’s a perfect sweet start to your day.  Plus it’s very filling to get you through your busiest of mornings. I saved the batter and some of the salad for this morning and we’ve enjoyed this two days in a row.  I think kids of all ages would love this dish, maybe with a side of bacon too? 😉

Spiced Coconut Pancakes with Tropical Fruit (Photo by Marcus Nilsson)

Eggs Poached in Curried Tomato Sauce

Mark Bittman, famous cookbook author and well-known food writer of his weekly food and recipe column The Minimalist in the The New York Times can also add Cooking Light contributer to his already impressive list of accolades. Since his debut in the magazine, I’ve wanted to try one of his recipes and his Eggs Poached in Curried Tomato Sauce was a must. I’ve always loved the traditional version of this Israeli dish known as shakshuka, but Mr. Bittman’s version looked out of this world in the flavor category. Get this, it calls for fresh ginger and garlic, jalepeno – for a spicy kick, cilantro, curry powder, coconut milk and of course, diced tomatoes. Flavor to the Nth degree if you ask me.

For some reason I thought this would take longer than it did but it came along in a New York minute. Follow his advice and make sure the sauce is wet before placing the eggs in to ensure proper cooking. I toasted the English muffins, chopped the green onions, plated and bam, an extraordinary and unique breakfast dish. I could have eaten that sauce on anything or just had it alone. I loved the ooey gooey egg sitting on top of the toasted muffin that soaked up the yolk and rock star sauce. Try this for an amazing breakfast treat, or heck, any time of day.

Eggs Poached in Curried Tomato Sauce (Photo by John Autry)