Trying to Eat Healthfully? Eat More Junk Food

Due to stress, sleep deprivation, and PMS, I have spent the last week or so eating a ton of junk. Yesterday, I left my wallet and my breakfast at home so I had to panhandle for change at work so I could get a noxious and oily (bad oily like gasoline, not good oily like when I drizzle walnut oil and honey on sprouted whole wheat toast) honey bun from the vending machine. For lunch, I had an egg and cheese on an English Muffin from Dunkin Donuts followed by a Rice Krispie treat from the Barnes and Noble cafe. For dinner, I killed half a bag of fried, salty platanos. Then I chased that down with a cup of vanilla and chocolate ice cream with a bag of 100-calorie Oreo Thins crumbled on top (did you know that Oreos are vegan? Or at least they are 99.9% vegan). Not going to win any gourmet health awards there.

The good thing about going on a junk food fast is that it makes your body crave the wholesome simplicity of a bed of fresh spinach drizzled with the tiniest hint of extra virgin olive oil. Or a crisp and tart pink lady apple. When all you want to eat is junk but feel like you should eat virtuously, I say pile on the french fries and then just wait. You'll want to eat produce again. Right now, I am so looking forward to the dinner I have planned for tonight: tofu stir-fry over a steaming pile of red quinoa alongside some kale with garlic and peppers. The following text and recipe is from the October 2005 "Inspired Vegetarian" column in Cooking Light.

Kale with Garlic and Peppers (vegan, which means it's good for
everyone!)

Although you can find kale in supermarkets year-round, this member of
the cabbage family is at its peak flavor in cool-weather months. Kale also
brings a good dose of protein and iron to this side dish, and the jalapeño
pepper adds a pleasant kick. You can substitute collard greens for kale, if you
prefer.

2 teaspoons olive oil object
2 cups sliced red bell pepper (about 2 medium)
1 tablespoon chopped seeded jalapeño pepper (about 1 small)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
14 cups chopped kale, stems removed (about 1 pound)
1/2 cup organic vegetable broth (such as Swanson Certified
Organic)
1 garlic clove, minced
Lemon wedges (optional)

Heat olive oil in a Dutch oven over medium-high heat. Add red bell pepper,
jalapeño, salt, and black pepper; sauté 3 minutes or until tender. Add chopped
kale and broth; cover. Reduce heat to medium-low; cook 10 minutes or until
tender, stirring once. Stir in garlic; increase heat to medium. Cook, uncovered,
for 2 minutes or until liquid evaporates. Serve with lemon wedges, if desired.

Yield: 4 servings (serving size: 1 cup kale mixture)

Nutritional Information: CALORIES 157(24% from fat); FAT 4.1g (sat
0.6g,mono 1.8g,poly 1.1g); PROTEIN 8.4g; CHOLESTEROL 0.0mg; CALCIUM 323mg;
SODIUM 321mg; FIBER 4.9g; IRON 4.3mg; CARBOHYDRATE 28.2g