Wednesday Wellness: Successful Eating

Have you ever gone out to dine and have ordered something off the menu thinking it was healthy, only to find out it was soaked in butter, breaded and fried? A client of mine sent me a link from Joy Bauer, MD which I think is fabulous and wanted to pass along….

Cheers to successful and healthy dining!

STEAKHOUSE MENUS Au Gratin: Baked side dish (using potatoes, cauliflower, or another vegetable) typically made with cream or whole milk, butter, and cheese and topped with buttery bread crumbs Hollandaise: Heavy, classic French sauce made with butter and egg yolks Scalloped: Baked side dish (usually potatoes) made with heavy cream and/or whole milk Creamed: Cooked with cream (as in creamed spinach) Smothered: Usually covered in some sort of heavy sauce or gravy

ITALIAN-AMERICAN RESTAURANT MENUS Parmigiana: Coated in a mixture of bread crumbs and grated Parmesan cheese and fried Alfredo: Heavy sauce made with butter, cream, and grated cheese Scampi: Sauce often served with shrimp or other seafood that's typically made with lots of butter Fritto (Fried): Fried in oil (*Some restaurants in all cuisines have gotten more savvy in an effort to sound healthier and now refer to deep-fried foods as "lightly fried" or "crispy" on their menus. Don't be fooled; if you have any doubts ask the waiter to explain the preparation.) Breaded: Coated with bread crumbs and then typically deep-fried in oil (where it can soak up lots of calories, especially if not fried at the proper temperature) Carbonara: Pasta sauce made from bacon, whole eggs, cheese, and sometimes cream

MEXICAN/TEX-MEX RESTAURANT MENUS Con Queso: Topped with cheese Refried: Fried, often in lard Deep-Fried/Crispy: Fried in oil Loaded/Supreme/Grande: Often used in reference to nachos, quesadillas, or burritos; this indicates that a dish is served with ALL the toppings, including cheese, sour cream, refried beans, and sometimes meat Chimichanga: Burrito stuffed with meat and fillings, then deep-fried

CHINESE TAKEOUT MENUS Egg Rolls: Vegetables and meats wrapped in dough and deep-fried in oil Fried: Fried rice, dumplings, meats, seafood, and more soak up excess oil which adds more calories to your plate Chow: "Chow" indicates that a dish has been stir-fried, typically in liberal amounts of oil; chow mein and chow fun (or chow foon) are both dishes made with pan-fried noodles Egg Foo Young: Egg dish (similar to an omelet) made with whole eggs, pan-fried, and usually smothered in salty brown gravy Sweet and Sour: A sugary, syrupy sauce that's very calorie-dense General Tso: Bits of meat (most commonly chicken) are coated in an egg and cornstarch mixture, deep-fried, and mixed with vegetables in a high-salt sauce