"Tell me what you eat, and I will tell you what you are." Jean Anthelme Brillat-Savarin

If you have ever watched the Japanese version of Iron Chef, you would have seen this quote at the beginning of the show.  It was Brillat-Savarin’s way of saying “you are what you eat.”

We really are what we eat.  Our bodies are one big chemical processing plant.  They take what we eat, break it down, recombine it, use it to make every bit of the structure of our body and power our life. 

So eating right is important.  Today it is also complicated.  Every time we turn around there is another study or another expert saying “eat this,” “don’t eat that.”  Nobody can be blamed for being confused and frustrated. 

I reached my breaking point when two studies about women and moderate alcohol consumption came out almost at the same time several years ago.  One study said moderate consumption of alcohol would reduce the chances of a heart attack.  The other said moderate consumption of alcohol would increase the chance of having breast cancer.  Hmm…heart attack or breast cancer…

What could I do with that kind of information?  I finally decided to go with enjoy life and eat healthy, but don’t deny myself the pleasures of good food.  I have carried that philosophy into my cooking at The Adequate Snack.  I use quality, fresh ingredients, and prepare appropriately sized portions of food.  My priority is food that is tasty, satisfying, and nutritious.  Most everything is prepared from scratch using raw or minimally processed ingredients.  I do use some prepared items when taste is not compromised.

Several customers have asked for nutritional information about my dishes.  My off-the-shelf recipe management software does calculate a basic nutrition profile.  I have no control over how it is creating the profile and some ingredients just aren't in the database, so the profile is unreliable.  For now you will have to use the ingredient list and your best judgment about whether a particular dish is right for you.

I can tell you that the portion sizes are as follows:

Meat, Fish, and Poultry are between 5 and 6 ounces uncooked weight

Side Dishes and Salads servings are 4 to 5.5 ounces in size

Dessert servings are 5.5 to 7 ounces in size

Soup servings are 8 ounces

These are all approximate but are close to the recommended serving sizes for daily nutrition.

Call Chef Heidi today for a free, no obligation consultation

The Adequate Snack
7708 Lohman Ford Road #108
Lago Vista, Texas 78645
512-217-1675
Heidi@TheAdequateSnack.com