Eat fat and you won’t be fat

There is a generation of people for whom that idea is completely counterintuitive.

I can’t imagine I’m the only one.

I was a teenager in the late ’80s/early ’90s, and as any dutiful teenage girl did, I read magazines. Lots of them. And they all said essentially the same thing: eat fat and you’ll get fat.

It was the age of the low-fat diet, and it fit with the way I preferred to eat anyway: carbs, carbs, and more carbs. I could eat all the bread and pasta I wanted. It was great. Cereal and frozen yogurt for breakfast? No fat in that! Sure, I was hungry all the time, and I can’t imagine how much muscle mass I sacrificed during my college running years eating that way, but those were the times. Magazines wouldn’t print things that aren’t one hundred percent true.

Of course in the intervening years that philosophy has been completely flipped on its head. And if the Atkins craze of the 2000s and Paleo diet of today have taught me anything, it’s that diets are a big load of crap.

These days I’m all about everything in moderation. Real food with limited processed stuff. Yes, crackers are still their own food group around here, but I’ve increased my  healthy fats, dairy and am working on the protein part. Good fats fill you up. And you know what? I’m no fatter than I was in the low-fat years.

So what’s for dinner tonight? Salmon cakes and kale slaw with curried almond dressing.

Healthy fat

The recipe for the salmon cakes can be found on The Kitchn here. It’s an easy recipe and makes for a pretty quick weeknight meal. I bought a 2 lb. wild salmon fillet on sale and cooked it last night while I had the oven on for something else. That streamlined the prep even more for today. I also doubled the recipe since I had extra salmon, and froze the extra patties for an even easier meal down the road.

The recipe for the kale slaw came from Plant-Powered Kitchen and can be found here. It does happen to be wheat-free, soy-free, gluten-free, and oil-free, but I made it despite those distinctions. The nut-based dressing gives the slaw great body and flavor and if you don’t love kale, a reason to eat your hearty greens.

Toast up some crusty bread and you’ve got a meal packed with good fats and protein that’s kid-friendly too. There was nothing left at the end of the evening at my house.

Leave a Reply