L ifestyle /C ulture
Keep the Weight Off
Sauce: really jack up calorie consump-
tion. Water and seltzer are best
for quenching thirst. Consume
no more than one alcoholic
beverage per occasion.

Maintaining weight is about
making good choices, about
being conscious of what you eat.

You can eat most anything, just
in smaller quantities and not all
at one meal.

IF YOU’RE LIKE ME, you saw
bathing suit season coming,
and you went on a diet. You’ve
lost some weight. Maybe you’ve
already met your goal! Now what?
You can’t go back to the way
you ate before the diet, or you’ll
gain the weight back. But it’s
not practical to stay on a strict
diet forever. You need an interim
approach to eating, one where WHITE WINE SPRITZER | PAREVE
you can have some fun. Here are Serves 4
some tips:
This sparkling cocktail is a
light summer indulgence.

For serving: 4 white wine
glasses 1 chilled bottle of pinot
grigio, sauvignon blanc or
white Bordeaux
1 chilled bottle of seltzer
1 lemon
Fish kabobs
oxyzay / iStock / Getty Images Plus
Don’t eat unless you’re
hungry. This sounds obvious,
except that we all do it. Just
because someone brings cookies
to the office, is munching on
chips or offers you a cupcake
doesn’t mean you have to indulge.

Take a pass if you’re not hungry.

Avoid snacking. Eat sensibly
at meals to minimize hunger
between them. For most people,
4-6 ounces of protein keeps
hunger at bay for six hours. Lean
protein, such as fish, eggs, turkey
or skinless chicken, is healthier
and lower in calories than beef,
lamb and cheese.

Eat half of everything. If you
eat half as much as you did before
the diet, you’ll consume half as
many calories. Cut restaurant
portions in half and take the rest
home. Or share a dish with a
friend. Order ice cream cones
with a single scoop. Ask the pizza
shop to cut each slice in half.

Limit caloric beverages. Fruit
juices, sweetened drinks and
alcohol go down smoothly but
JEWISHEXPONENT.COM The best white wine spritzers
come from super-cold ingredients.

Place the chilled wine and seltzer
in the freezer. Set a timer for 15
minutes and remove them both.

While the wine and seltzer
are in the freezer, cut the lemon
in half crosswise. Cut two thin
slices from each lemon half into
circles about ⅛-inch wide. There
will be four lemon circles in all.

With a sharp knife, cut away
the lemon’s flesh and discard or
use for another purpose. Make
a cut in each circle so it can be
straightened into one long piece.

Pour ¾ cup of wine into each
white wine glass. Add ¼ cup
seltzer to each glass. Twist the
lemon peels into a corkscrew
shape and slide them into each
glass. Serve immediately.

1 onion, cut into 6 wedges,
which will break in half
12 mushrooms
12 baby potatoes, boiled
for about 3 minutes until
softened but not cooked
through 2 zucchini, cut crosswise
into 1-inch rounds
Nonstick vegetable spray
Assemble the fish and vegeta-
bles on the skewers, alternating
them. Start and end each skewer
with a square of red or yellow
pepper. Brush the kabobs with
the sauce.

To broil: Coat your broiler
pan with nonstick vegetable
spray and preheat the broiler.

Broil about 4 inches from the
flame for about 8-10 minutes.

Turn the skewers while broiling
and brush them with more sauce.

Test to see if the fish is cooked
through. Serve immediately.

FISH KABOBS | PAREVE
To grill: Coat the grill with
Serves 4
nonstick spray and preheat the
By Marcia Slaminsky
barbecue. To avoid flare-ups,
do not use the spray after
This is lighter alternative to a preheating. Grill the kabobs
more meaty shish kabob.

for about 20 minutes. Turn the
skewers while grilling and brush
Equipment: 6 (15-inch) skewers them with more sauce. Test to
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see if fish is cooked through.

Bring the chocolate to room
Serve immediately.

temperature by removing the
top pot from the boiling water.

CHOCOLATE BANANA BITES |
(You can rig a double boiler by
PAREVE placing a heatproof bowl over a
Serves 4
pot and using aluminum foil as
a lid. Follow the double boiler
A light and mostly healthy instructions.)
sweet treat.

Meanwhile, cut the banana
in half lengthwise. Cut each half
1 piece of parchment paper crosswise into half-inch slices.

Place all the ingredients in a
¾ cup dairy-free, semisweet There will be about 16 small
bowl and whisk them together
pieces of banana in all.

baking chocolate or
until well combined. Reserve.

Dip each piece of banana into
chocolate chips
the melted chocolate, covering
1 large ripe, but not
Kabobs: about half of it with chocolate.

overripe, banana
1 pound salmon, cut into
Let the excess chocolate drip
Line a small cookie sheet or back into the bowl. Move the
one-inch cubes, about
12 pieces
other flat pan with parchment banana pieces to the parch-
paper. Reserve.

ment-lined pan.

1 pound tuna steak,
cut into one-inch cubes,
Set up a double boiler with
Place the pan in the freezer
water in the bottom pot and the for 3 hours or more, until right
about 12 pieces
chocolate in the top pot. Cover before serving. It can remain
1 red pepper, cut into
one-inch squares
it with a lid. Bring the water to frozen for 24 hours. Move the
a boil and stir occasionally until banana bites to an attractive
1 yellow pepper, cut into
plate and serve immediately. l
the chocolate melts.

one-inch squares
3 tablespoons olive oil
3 tablespoons freshly
squeezed lemon juice,
about 2 lemons
1 tablespoon Dijon mustard
1 tablespoon fresh dill,
minced ¼ teaspoon garlic powder
Kosher salt to taste
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