nutritious junk

We've had loads of fun food/health/fitness bloggers chat with us and today we are very lucky to have Dr. J answer some light-hearted questions.  Dr. J has a column on calorie lab (the dr will see you now) and is an all around very cool guy.

You may have noticed i've been a little inconsistent with my posts which i used to do daily. Well its finals week in culinary school and my dog had a stroke (she's old and its very hot here in LA).  So this called for a costco run for some cheap-o fans (because we rarely rely on fans here in "perfect 72 degrees" whether in la) and some other impulse buys that are unavoidable at this mega-sample-a-thon store.  I didn't realize this but my dad must have been lured by the jerky because i noticed a huge case of this hot and spicy variety from Pacific Gold.

I dont consider myself an athlete but maybe i should since i;ve been known for doing some intense continuous physical activty like running and o yea, cooking and cleaning for six hours in culinary school.  And we all know the best, most available source of energy for our bodies is carbs. So Powerbars have these knew "energize" bars filled with "6 grams of high-quality protein and fruit C2 MAX optimized carb blend with the same ratio of glucose to fructose proven to deliver more energy".  So maybe this is better as a preworkout snack because its good to have a protein ric

We are doing South American countries in my International culinary class and realized what a great ddish ceviche actually is! yummy, protien rich, and simple to prepare! heres the recipe we used but you can ajdust by making it more or less spicy using more or less jalapenos.

 2

lbs of mixed seafood like tilapia fillet

 or other firm white fish fillet

, shrimp or scallops,cubed

I am a dork in that i  read the ny times daily (i also read the la times, but i love the nytimes way more).  I read this interesting article about this new "miracle" fruit that literally does a number on your number on your taste buds. Eat a single berry and vinegar tastes like doughnut syrup, according to some.... here a link to the video http://www.youtube.com/watch?v=0sbGg31RJ3w.  I want to take this trip, imagine, maybe your kids will begin to crave broccoli!

Balance is a good thing, and so is water, for that matter.  I have a horrible vice of preferring sodas to water (hey, we all have them) so I like it when water can get more appealing and exciting.  So Balance Water is a company that has a huge line of specialty waters. What makes them special?

So i was listening to the radio this morning and becauce of the salmonella scare, the dj was mentioning how she went to a joint called "La Salsa" and they only had guacamole and verde! So to get you through this tomato-less season, heres a salsa recipe, sans the red magical fruit! (ps, i got salmonella when i was four, bad experience.....).

2 Ripe mangos
1 medium Jicama
1 medium Onion, preferably sweet
2 large Jalapeno peppers
2 large Hot peppers
1 can Concentrated orange juice
1 medium Lime

I am lucky to be working with a very awesome chef this term in culinary school that agreed to answer some of NJ readers most burning question about food, the industry or anything really.  I am a mere chef in training, so go for this oppertunity and ask what ever culinary mysteries ail you! Just leave your questions in the comment section or email me at deadmango@yahoo.com.

Ah lunch time is such an art.I remeber my odd-ball lunches packed in my "my little pony" (rainbow bright had NOTHING on me, i was all about the ponies!) lunch box and it a whole "ladies who lunch" movement has evoleved.

Sometimes, I cringe when I look at the kiddie menu in restaurants.