Traci Anello

Food is art


Leave a comment

Anti-inflammation journey update :)

I used to be the person who started something with all of the intension of making it work, over and over and over again. Something had to change.
Prior to a month ago, I was talking with a nurse about her new food choices. She decided to take white flour, sugar and processed foods out of her daily meals.A chef I know also decided to do the same thing. They are two different friends that work in two different places and just happen to be doing the same thing. It’s something I’ve wanted to do for just about ever. So I read a great article by JJ Virgin and Dr. Andrew Weil and decided it was time. My body wanted it. My body needed it.
Once I decided my body deserves this, I was going to do this. And I have.

I’m into week 5 and the way my body has responded has been astounding. I’m down a size in jeans, I’m sleeping better, my skin looks healthier, no joint pain and my mind seems much clearer. I tried so many crazy ways to lose the weight. Even Weight Watchers and Jenny Craig weren’t helping. The article I read by JJ Virgin said her clients who felt they were eating very healthy and in moderation had trouble losing weight.She suggested the 7 trouble foods that could be the culprit: Gluten, dairy, eggs, corn, peanuts, sugar and soy. She suggests for 21 days to take all of them out and then slowly add them back in one at a time. I thought it had to be the gluten. I’ve been working with gluten-free clients for years. My specialty is creating recipes for people who can not have gluten in any of their meals. It’s a very different lifestyle. From celiac disease to joint pain, skin rashes, tummy troubles and eczema to children diagnosed with ADD and ADHD. I have seen the remarkable effects removing gluten can do. Why did I not think this applied to me? The answer was right there the entire time through the work that I have done for years. Within three days, I stopped a nagging cough I had for 5 weeks. Dairy?? I started sleeping through the night better. My skin was beginning to look healthier. My body is happy. My insides want to dance but right now it’s still working over time on repairing the damage I’ve caused over the years. It will dance soon.

I decided to take my favorite wine out while I was on this journey. That was a bit tougher than the gluten. After the first week, I really didn’t want one so something was working.

Now that I’m into week 5, I have decided that this is my new lifestyle. I love the way I’m enjoying my meals. I love what I’m learning. I especially love what I’m able to share. I’ve said before that one of my friend’s is a chef who has no adopted the same lifestyle. How lucky am I! We talk often about different ways to prepare vegetables, proteins and great delicious ways to add various types of beans. I’m very happy with how everything is going. One of my favorite things is to make a topping with artichokes, tomatoes, kalamato olives, onions, green peppers and jalapenos. It’s something I keep in the fridge and add to fish, chicken and salads. Today I added garbanzo beans and pinto beans, sea salt and a wonderful piece of sliced turkey.

Every morning starts with a great tasting shake: Organic raspberries, baby spinach, flax or hemp seeds, almond milk, RAW protein powder and spring water. I love it! Every morning it’s a great way to start my day! Mid morning is an organic gala apple with two tablespoons of almond butter with sea salt.

So I guess what I’m trying to say is this has been a wonder journey! It’s one that I just started and one that I’m going to love to continue. I’m looking forward to my physical next month and full blood work. My body is happy. When your body is happy, it certainly tells you.

The best news right now is starting next month the farmers markets open up. I can’t wait. last year I was a regular customer buying veggies to juice. This year I will be that regular customer except it will be more than just juicing vegetables. This year I’m going to seek out new vegetables to try. I love my salads and I love creating new sides for fresh fish.

It’s a wonderful new beginning. I’m happy that you’ve taken the time to read my blog and I hope it inspires you to give this a try. Your body will love it.

20130423-204632.jpg


Leave a comment

Food is a balance

20120920-204040.jpg

Food is a delicate balance sometime. Such is life.

My philosophy is what you put into food, people will receive. What that means is it’s a very careful balance of flavor, texture, esthetics and love. Although carefully put together, it does not have to be difficult. It’s quite the contrary.
Let me give you an example: One of the moments I most enjoy is when my daughter comes over for dinner. Even though I have fed this child (who is actually 25 but they’re always “your child”), I still carefully plan what I want to serve and how I’m going to prepare dinner. I know what she likes. Fortunately she has a very open palate so I can even create something outside the box. A typical meal starts with a trip to the farmers market (in the summer) to see what looks fresh and vibrant. There has to be color. Once I get that far, now I can start to develop the menu. Then I walk around the market and maybe see a nice goat cheese, organic eggs and fresh herbs. Now I’m thinking a fritatta or a simple omelet. I pick up a few of those beautiful tiny red potatoes for a side dish and hit up the local farmer for some fresh peaches for dessert and my menu is done.

From a nutritional stand point, I have the basic food groups and farm fresh to boot.Now I play a soft jazz and prepare dinner. Everything is carefully washed and gently chopped. The peaches are sliced and just barely sauteed in a little honey, cinnamon and a pinch of ginger. The kitchen smells great. The music sounds great and now with the aroma of a medley of vegetables and herbs, the conversation flows. There is love in the kitchen shared by a mother and daughter.
She sets the table and lights a candle. As we begin our meal, the conversation starts about how it was prepared and soon turns to a trip down memory lane about meals from the past. Ones that we prepared together or others when friends came over to share. There are a few about the disasters that happen from time to time (we’ve all had them. Even the James Beard chefs). Sometime those situations turn into new recipes.

The important thing is, it’s all about the love. The love that went into choosing the ingredients, to the preparation to the service. The love you receive when you taste the sweetness of the peaches. When you find the perfect balance, the rest of the meal will follow.

20120920-210629.jpg