The three "Biggest Loser" finalists: John, Antone and Ramon (left to right).

Last night, NBC’s weight-loss phenomenon, “The Biggest Loser,” crowned its Season 12 champion. After another round of will-testing workouts, cutthroat eliminations, and enough human drama to make your head explode, only one man (this is the first final weigh-in consisting of all males) will stand upon the notorious scale as the victor.

The three finalists, Ramon, Antone and John, all had compelling stories.

Ramon was diagnosed on diabetes when he first came to the ranch, and after that dedicated himself to restoring his life. Ramon also got a neat subplot in that he fell in love with another contestant, Jessica, adding yet more motivation to his lifestyle change.

Antone is a former NFL offensive lineman who had let himself go after leaving the game and was looking to rediscover the athlete within.

And John might well have been the one who wanted the crown most. In the words of host Alison Sweeny (a.k.a Sami Brady on “Days of Our Lives”) “No one has ever wanted this as bad as John.” John said himself, “I didn’t come to do anything, but win.” John proved his commitment mid-season when he became the quickest to lose 100 lbs in “Biggest Loser” history.

With three months between their last weigh-in and the awards ceremony, the three finalists sized each other up hoping that in their time off the ranch they had worked just that little bit to become the man with the highest weight loss percentage.

And the winner of $250,000…with a weight loss percentage of nearly half his body weight…49.44 percent, The Biggest Loser isssssssssss

JOHN! Total weight loss: 220 lbs, starting at 445 lbs and ending at a cool 225 lbs.

So the man who was the hungriest, ends up shedding the most fat. Isn’t that some irony for ya?

Antone came in second place with a weight-loss percentage of 45.19 percent, having started at 447 lbs and finishing at 245 lbs. Ramon came in third with 43.38 percent. Coming in as the smallest out the three at 355 lbs, Ramon also finished the slimmest at 201 lbs. Also, on an inspiring side note, Ramon no longer has diabetes.

Also before the final prize, Biggest Loser handed out the consolation prize of $100,000 to the eliminated contestant who had lost the highest percentage of weight, including what they lost off “the ranch.”

The winner was Jennifer, who beat nearly edged out Vinny, losing just three more pounds than she needed to pass his total percentage lost.

Congrats to all the contestants who clearly have made tremendous strides in not only weight-loss, but in building healthier lifestyles. All involved seem considerably happier with their new-found self-confidence and work ethic and I wish all of the “Losers” the best for the future.

Researchers have found no direct links between diet sodas and specific human health problems. Initial reports that implicated aspartame, widely use to sweeten diet sodas, in a wide range of human health problems including cancer turned out to be false -- though certainly much healthier beverage choices abound. (Media credit/julesreyes via Flickr)

While rumors have circulated for years that diet sodas are unhealthy, researchers have found no direct links between such drinks and specific human health problems. Aspartame (also known as NutraSweet) is the sugar-alternative of choice for most diet soda makers. It’s 180 times sweeter than sugar but contains no significant calories and does not promote tooth decay. The U.S. Food and Drug Administration (FDA) first approved aspartame in 1974, though health advocates held up its widespread use for over a decade.

Over half of Americans consume aspartame regularly in soda and other foods—all told, diet varieties accounted for some 29 percent of the soft drink market for the top 10 sodas in 2010, according to Beverage Digest—so it is certainly reasonable to be concerned about any potential health effects. However, initial reports that implicated aspartame in seizures, headaches, depression, anxiety, memory loss, birth defects, multiple sclerosis, systemic lupus, methanol toxicity and even cancer turned out to be false (even a hoax), according to a wide range of reputable, peer-reviewed studies and clinical and epidemiological research.

Another concern that has been voiced about aspartame is that it produces methanol when metabolized, which converts to formaldehyde (and then formic acid) in the body. But studies have shown that the amount of methanol in aspartame is less than that found in natural sources such as fruit juices, citrus fruits and some fermented beverages, and that the amount of formaldehyde generated is also small compared to that produced routinely by the body from other foods and drugs.

While aspartame and diet sodas have not been linked directly to specific health problems, researchers who surveyed the eating, drinking, smoking and exercise habits of some 2,500 New Yorkers between 2003 and 2010 did find that those who drank at least one diet soda per day had a 61 percent higher risk of so-called vascular events (e.g. heart attack or stroke) than those who avoided Diet Coke and other products with aspartame. “If our results are confirmed with future studies, then it would suggest that diet soda may not be the optimal substitute for sugar-sweetened beverages for protection against vascular outcomes,” reported the study’s lead author, Hannah Gardener of the University of Miami School of Medicine.

But others say that such a finding constitutes a link, not proof of cause and effect—and that those who have switched to diet sodas may be replacing the calories they used to get from regular sodas with other unhealthy foods that may be increasing their risk of heart attack or stroke.

The takeaway should be that those who drink soda regularly, diet or otherwise, should be sure to exercise and eat right otherwise. Or, better yet…give up the soda entirely. According to Katherine Zeratsky, a nutritionist with the Mayo Clinic, healthier choices abound. She suggests starting off the day with a glass of 100 percent fruit juice and then drinking skim milk with meals. “Sip water throughout the day,” she recommends. “For variety, try sparkling water or add a squirt of lemon or cranberry juice to your water.”

CONTACTS: “Miller School Researchers Link Diet Soda and Salt to Cardiovascular Risk,” www.med.miami.edu/news/miller-school-researchers-link-diet-soda-and-salt-to-cardiovascular-risk.

An open pomegranate (WikiMedia)

It has been nearly a decade since the pomegranate began being widely marketed as a superfood that is full of antioxidants and vitamins. In those newborn moments, around the same time Tom Brady was making us realize that Drew Bledsoe really wasn’t that good, the heart shaped logo commercials started popping up on mainstream television. We were made to believe that if you care about the future of the universe you will drink pomegranate juice or dig around the membrane ridden rind of fruit to collect the obnoxious, finger-staining seeds (arils, actually, as a 27-year-old who sports a yoga mat as a nearly constant accessory is bound to snort to themselves). If you were exceptionally healthy, and occasionally got wheatgrass shots as a social activity, you would drink the juice straight up, riding out the storm of bitterness because you had the foresight that the tannic liquid that sends slight shivers of displeasure up your spine would make you live longer, and therefore be a better person.

This sentiment of healthy living eventually started to trickle down the mountain streams of Prius’ and amateur photography to the hedonistic laymen’s water source located in what most call “mainstream society” (is there a more telling proof that we live in a consumer-based society where the line of who the consumer is and isn’t becomes increasingly blurred with each passing moment than the fact that anyone with an iPhone can state whether or not they like artsy photographs by simply pressing a button and taking artsy photographs? “Hey, look, I appreciate old photos from the twenties. That’s why I put my camera on that setting during Alanna’s birthday at Hunter’s apartment”. You are taking a picture that others can consume, kind of. What you are doing, more so, is consuming a technology that rewards you with pleasurable and instantaneous real life visuals).

Anyways, once that damn pomegranate made its way down here two things happened in succession. First, stores like Whole Foods and Trader Joe’s became inordinately more popular and expanded at a staggering rate because they sold food that was of higher quality; they recognized an opportunity to exist outside of a niche. Then the mainstream supermarkets re-branded themselves and took on more products that would cater to this ever growing demographic of educated east and west coasters while keeping on the products that consisted of processed ingredients which have made Americans happy for decades. The perpetually-failing Trix rabbit began existing in the same aisle as nutritious Kashi Go Lean, whose box consists of a Venn Diagram illustrating the grams of protein, fiber, and low-fat it has (I didn’t know “low-fat” could be the subject of a sentence, but apparently I was wrong. I also heralded Michael Cera as the next Tom Hanks to friends around the time when Superbad and Juno came out. It appears I was wrong about that as well).

During this time 7-11 started carrying Odwalla drinks and Cliff Bars, all of which contain various superfood ingredients and bank off of being as rustic as possible. This used to be the weird food that was at the counter of REI when you were buying hiking boots for summer camp (and you imagined tasted like chalk). Then in 2001 Coca-Cola bought Odwalla, allowing the beverage to, hypothetically, be distributed anywhere.

The Odwalla Superfood drink, which is a deep-green shake that contains barley grass, wheat sprouts, spirulina, and chlorella (as well as a bunch of sweet, everyday fruits), has an ironic, self-deprecating couple paragraphs on its own bottle. The label tells us that the drink looks like vomit, but pleads with us to try it because it tastes so good and is better for you than nearly anything else. This is a conscious maneuver, sort of like the slightly awkward girl being funny and self-deprecating to hang out with the pretty girls. “I know it doesn’t look like I should be here, but I have value. If you think deeply, you will see that.” Odwalla can exist amongst sodas and sports drinks because it knows its place (for better or worse). These health drink and bar companies are now a permanent part of our supermarkets and convenience stores. If you are feeling bad about yourself and you stop at your local mart, you can now choose to buy a drink that looks like pond scum, along with some raw, unsalted almonds and automatically get a quick jolt of pleasure cascading through your brain because, for once, you made a decision that is not harmful to your body (the metaphor involving the less pretty girl could go on here, but I will spare you). The pleasure of eating isn’t just in the barely conscious act of consuming a smorgasbord of simple carbohydrates to escape anymore; it also lies in the super conscious act of consuming things that are good for you.

The chase for the fountain of youth is over; we now have supplements of youth and beta carotene. Finding a shortcut to living forever has been replaced by obsessive types doing everything they can to look young as long as possible and to live for as long as possible (realism replaces daydreaming), genetics be damned. Yet, as I browse through supermarkets and take a look the prices on some items that I feel like I am supposed to eat now, I wonder whether or not this health craze is necessary. Maybe I don’t need that pomegranate to live past 50; maybe we had the secrets all along. All these new supplements and drinks and trendy, rare fruits that you burn 300 calories preparing to eat were marketed as healthy because no one was buying them before. They all needed to say something about themselves to standout. Yet, all these old, tired vegetables that we used to get fed at dinner are, for the most part, just as good for you as these new, skinny jean wearing bastards.

The most valuable thing about the age of nutritional enlightenment is that it has made us conscious that we should take time to think about what we put in our body; not that it gave us new foods to consume. Celebrity nutritionists and their ilk have turned not putting shit into your body into a science, which it doesn’t have to be. Here are some rules to live by that make things simpler than counting the amount of each vitamin you consume on a daily basis:

• If something is green and from nature, eat a lot of it.
• If something is brightly colored and from nature, eat a lot of that as well.
• If an animal is not active and looks fat when it is alive, don’t eat that much of it (to make it clearer; if an animal is involved in games where liquored up hicks push it over, don’t eat a lot of it).
• If an animal runs around and gets exercise while it is alive, you should probably eat a lot of it.
• If a nut is raw, it is very good for you. If a nut is salted, it is kind of good for you. If a nut is honey roasted, it is candy.
• Don’t eat a lot of candy.
• If after eating something you defecate liquid or don’t defecate at all, you probably shouldn’t eat it a lot and should definitely diversify your diet.
• Regarding bread or rice, the darker it is the better it is for you. The lighter the color, the worse it is for you. Eat a lot of the dark kind.
• While writing a piece about food, if you start to sound like Jeff Foxworthy, you are probably a hack.

Jenny Craig, Inc. today announced that actress Carrie Fisher is its latest celebrity client and spokesperson.

Fisher is best known as Princess Leia in the original Star Wars trilogy, and now her New Year’s resolution is to lose 30 pounds.

Fisher has struggled with her weight for the past three years and tried numerous diets to lose weight, but gained it all back so she decided to join Jenny Craig to change her lifestyle. She commented, “A day comes when you can no longer face not wanting to leave the house because you don’t like the way you look. A day comes when you want to stop apologizing for it. When you want to make a decision to live the rest of your life in a healthy way. I haven’t been able to enjoy what otherwise is a good part of my life because so much of what’s on my mind is about my weight.”

Fisher will appear in Jenny Craig’s new advertising campaign that launches in February. She is also going to utilize Jenny Craig’s new Metabolic Max program.

She said regarding the program, “Jenny Craig’s Metabolic Max program has changed the way I view losing weight. With the Armband, I can monitor how many calories I’m eating, and measure how many calories I’m burning, so there are no excuses. It is like having my consultant on my arm at all times! It is tailored to my personal needs so that I am able to maximize my healthy weight loss efforts. I started the program a few days after Thanksgiving and I’ve already lost 12 pounds in six weeks!”

Bikini season is almost upon us and the pressure to lose those few nagging winter pounds is growing with every Jenny Craig commercial. Dr. Michelle May, family physician from and author of "Eat What You Love, Love What You Eat," is a dieting expert. The 47-year-old from Phoenix started dieting at age 11 and dieted on and off through high school, college, med school and into the start of her practice.

As a first-hand expert in the field of dieting, May’s advice for the losing that winter weight is: stop dieting.

"When I stopped dieting and thinking about food, I didn’t overeat," May said.

May said instead of dieting, spend time understanding your body and asking yourself if you are really hungry. She compared this question of hunger to checking a fuel gauge in a car.

"You wouldn’t take serious time considering what kind of gas you need and where you’re going to stop if your gauge says you still have plenty of gas," May said. "We often think ‘I’m hungry,’ but you need to decide whether your body is really hungry just like you’d check if you’re car still has fuel."

May came to the realization that diets do not work while treating patients in her practice. Her patients, very intelligent people according to May, were struggling with the same weight problems she was having.

"It was then that I realized smart people couldn’t manage food," May said. "You think that you’re just not smart enough or strong enough to manage your diet, but by watching and listening to my patients I realized this was not the case."

When she took the time to look at the world of diets, May said it just didn’t make sense.

"Dieting and diets are always increasing and obesity is becoming more of a problem," May said. "Obviously it’s not working for most people."

When at home with her husband and young children, May said she watched them eat without guilt.

"They weren’t compelled to eat food they didn’t need," May said.

May’s family taught her how to eat without dieting. According to May, they ate what they needed and when they ate too much or when they ate something she might have not been allowed to have on a diet they did not really dwell on it. May said she learned that diets were the problem, not food and began thinking less about what she ate and more about when she was really hungry.

"On a diet you grow more attached to food, because you’re always thinking about food," May said.

May puts no food on a good or bad list, saying there are some foods she doesn’t see worth eating because they have too many consequences and no real benefits, like a Twinkie. But she said putting food into categories creates guilt when you eat the bad food, which is the cause of most failed diets.

"If you really really really really want something you better eat it, because it will eventually find its way back into your life," May said.

May said instead of telling yourself you can’t eat something because swimsuit season is right around the corner make conscious choices like "I could eat that, but I don’t want to."

May admitted this idea of giving up dieting and thinking differently about how you eat is easier said than done. But she said it is the most natural way to eat.

"This is about eating the way we were born to eat," May said. "Eat when you’re hungry. Stop when you’re full."

Dear EarthTalk: A friend with many minor health problems recently switched to a diet of only raw plant foods and reports feeling much better. She also insists her new eating habits are better for the environment. Does this make sense or is the strange diet making her crazy? – Phil C., Reno, NV

A raw foods diet typically consists of unprocessed foods that are not heated above 115 degrees Fahrenheit so as to preserve nutrients otherwise lost during cooking. Proponents claim that besides losing weight and feeling more energetic, they are also avoiding the carcinogens introduced into foods by cooking and protecting the environment from drug- and chemical-dependent, water-wasting big-business agriculture.

Some people do short spurts on the raw diet to cleanse their system of toxins, while others maintain a majority raw diet but do eat some cooked or processed foods. Diabetics can especially benefit from a raw foods diet, as shown in the film Simply Raw, which documents the trials and tribulations of six diabetes sufferers who go on a raw foods diet for one month and effectively cure themselves of their disease.

While humans have been eating raw foods since they first began foraging for their sustenance, the diet really began to catch on in recent years when some high-profile celebrities began touting its health and weight maintenance benefits. Carol Alt, Woody Harrelson, Uma Thurman, Sting and Demi Moore are just a few of the big names who swear by the raw foods diet—and now upwards of 100 raw foods restaurants are in operation across the U.S. For a list of raw food eateries by state, check out the SoyStache website.

Most raw food devotees are vegans, that is, no animal products whatsoever but all the vegetables, sprouts and grains they can muster. Some do eat raw dairy, eggs and even meat—being careful to choose only the freshest stuff so as to avoid getting sick from bacterial contamination.

One shouldn’t embark on a raw foods diet without researching how to make a smooth transition and maintain a proper nutrient balance. Some people hire raw food coaches or consult with nutritionists to walk them through the transition or help them through a cleansing, while others do it themselves with help from friends, natural food store employees, and websites. The Best of Raw Food website, for example, has a plethora of information on how to make the transition. It lists replacement foods for first transitioning to and then maintaining a raw food diet, and provides a tutorial on how to gauge the safety of raw foods.

Those serious about going raw will need a good quality juicer, a blender or food processor, large glass containers to soak and sprout seeds, grains and beans, and mason jars for storing sprouts and other food. Dehydrators that blow air through food at less than 115 degrees Fahrenheit are also popular accessories.

There are some cautions to keep in mind. Cathy Wong of About.com warns that some people experience a detox reaction when transitioning, especially if their old diet was rich in meat, sugar and caffeine—but the negative effects (headaches, nausea, cravings) usually only last a few days. Also, she says, going raw is not advised for children, pregnant or nursing women, or those with anemia or at risk for osteoporosis.

CONTACTS: Simply Raw, www.rawfor30days.com; SoyStache, www.SoyStache.com; The Best of Raw Food, www.thebestofrawfood.com; About.com, www.altmedicine.about.com/od/popularhealthdiets/a/Raw_Food.htm.

Dear EarthTalk: I know that purchasing organic crib sheets, mattresses and baby clothes is better for the environment—but do they make any difference in terms of the baby’s health?
– B.B., Fairfield, CT

It’s true that conventional baby clothing and bedding—conventional referring to that made with cotton grown using synthetic pesticides and fertilizers and bleached and dyed with yet more harsh chemicals—hasn’t seemed to present a problem thus far for generations and generations of babies. But more awareness of chemical sensitivities has many environmentalists and public health advocates wondering if the clothes and bedding children are exposed to could be impacting their health negatively.

Some 25 percent of the world’s pesticides and 10 percent of insecticides go to cotton crops every year. In addition, petroleum scouring agents, softeners, brighteners, heavy metals, flame and soil retardants, ammonia and formaldehyde are used in the processing of cotton once it is harvested. Beyond the environmental impacts of this onslaught in the vicinity of production facilities, there is increasing concern that residues of some of these chemicals might rub off on baby. According to Rachel Birchler of Mooi, a Pittsburgh-based organic children’s clothing boutique, a baby’s skin is more porous and thinner than that of an adult, and as such absorbs stuff more easily. "This means that children are at greater risk for pesticide-related health problems than adults," she says.

Johnson & Johnson, one of the world’s leading purveyors of baby products, states on its website that "a baby’s skin is thinner, more fragile and less oily than an adult’s" and is "less resistant to bacteria and harmful substances in the environment." Lotus Organics, which makes organic clothing for both babies and adults, reports that "millions of children in the U.S. receive up to 35 percent of their estimated lifetime dose of some carcinogenic pesticides by age five through food, contaminated drinking water, household use, and pesticide drift."

So if organic cotton is so much better all around, why aren’t we all swaddling our babies in it and wearing it ourselves? It’s all about cost. Clothing and bedding made from organic cotton is typically more expensive than similar products made with conventional cotton. Consumers watching their spending are often unwilling to pay more for a t-shirt or pants that are just going to get spilled on and beaten up.

But boosters for organic cotton say that paying less for conventional cotton items is penny wise and pound foolish. "Conventionally produced cotton material lasts 10-20 washes before it starts to break down," reports Mooi’s Birchler. "An organic cotton material lasts for 100 washes or more before it begins to wear down." How could that be? "Conventionally produced cotton take so much abuse in production because it goes through scouring, bleaching, dying, softeners, formaldehyde spray, and flame and soil retardants before it is even shipped to be cut for patterns," she explains.

Also, with more and more organic cotton products becoming available every day, from specialty shops to major retailers like Wal-Mart and Target, the price premium for going organic is starting to shrink.

CONTACTS: Mooi, www.mooishop.com; Johnson & Johnson, www.jnj.com; Lotus Organics, www.lotusorganics.com.

SEND YOUR ENVIRONMENTAL QUESTIONS TO: EarthTalk®, c/o E — The Environmental Magazine, P.O. Box 5098, Westport, CT 06881; earthtalk@emagazine.com. E is a nonprofit publication. Subscribe: www.emagazine.com/subscribe; Request a Free Trial Issue: www.emagazine.com/trial.

I have a couple of good recipes in the works that actually involve cooking, but the raw veggie fad is in full swing. I couldn’t pass up the chance to share this quick snack and a perfect french fry substitute

Dish #10 — Cold hot sweet peppers

About 5 minutes “" About $5 “" Serves 1-2 per pepper

Red bell peppers are sweet. Green ones are a bit dry. Yellow and orange ones are good, too, for mixing up flavors, but you really just need to start with one or two of any color bell pepper. Slice it up into chunks “" bite sized pieces.

Throw all your pieces into a plastic bowl and shake cajun spice mix and cayenne pepper over the top. Shake the bowl to mix everything together.

The result is a 100 percent fat free snack with a heck of a kick. The cajun spice adds a great flavor, but it’s not overwhelming. If you really want to get out of hand you can use a lot more cayenne pepper or even some hot sauce.

Even if you’re not eating French fries for a whole year, deep fried and heavily battered chicken tenders, while absolutely delicious, can still ruin a perfectly good diet.

On a health kick, my father threw together baked chicken tenders, and, if done right, it’s a healthy and delicious way to eat chicken.

When I retire and open a bar in 40 years, we will serve these little bundles of joy —

Virtually Fat-Free Chicken Tenders with Veggies!

Dish #4 — Virtually Fat-Free Chicken Tenders

40 minutes — About $15

You can save a few dollars buying whole boneless chicken breasts and cutting them yourself, but they sell handy tenderloins, already cut up.

Pre-heat a traditional oven to 350 degrees Fahrenheit.

You need two things to bread meat: a batter and a breading.

To prepare the breading, pour about half a standard-sized canister of Italian-seasoned breadcrumbs into some kind of flat container that’s large enough to fit the chicken pieces. Add a teaspoon of salt, tablespoon of ground black pepper, two teaspoons of cayenne pepper, a tablespoon of paprika, and two teaspoons of parsley. These are rough estimates. Just shake some in.

Shake it up.

You can be creative here. You can crush Ritz crackers or saltines or even Cheese-Its!

To prepare the batter, pour some liquid egg whites into another flat container. Add a quarter cup of water and a few teaspoons of olive oil. Mix well.

You can use whole eggs, but you are adding a bit more fat and cholesterol. I use whole eggs usually, because I have them lying around. Liquid egg whites are amazingly useful but a bit expensive.

The eggs and olive oil are the only real fats in the chicken. The olive oil is needed because it helps brown up the chicken. You can take it out if you’re really concerned about the fat, but it’s all good, trust me.

Take each chicken piece and trim any visible white stuff (fat and some tendons).

Now, this next part is very important.

Crumbs, egg, crumbs!

Flip the chicken over in the crumbs. Then place it in the egg and make sure all surfaces are coated. Allow the excess to drip off. Then flip it a few more times in the crumbs. With two fingers, pat the breading firmly onto the chicken. Flip. Repeat.

Place each chicken tender on a non-stick baking pan and bake for about 30 minutes. Flip the chicken over at the 15 minute mark. Make sure both sides are browned, and serve.

If you did it right, you’ll have delicious, crispy, tender, browned chicken tenders that only have a drop of healthy olive oil baked in.

Not fried. You’ll feel good afterward. Enjoy!

These go great with a cup of brown rice or some sauteed peppers and onions. I’ll be showing you how to make both in a few weeks!

After testing the waters in Boston, Uno Chicago Grill is doing a national roll-out of a gluten-free pizza, making the singular restaurant formally called Pizzeria the first national casual dining chain to go the gluten-free route.

The move will be a big hit with the one percent of the world with Coeliac disease, a genetic autoimmune disorder of the small intestine caused by a reaction to gliadin, a gluten protein found in wheat.

“Food allergies are a very serious, sometimes life-threatening, issue for many Americans,” said Uno CEO Frank Guidara in a statement. “Pizza is our signature product, and we wanted to offer a gluten-free pizza so all of our guests could enjoy it when dining at Uno.”

“Consumer reaction was so positive in the gluten-free community that our restaurants began receiving requests to carry the new pizza,” noted Richard Hendrie, senior vice president of marketing for Uno. “Because the demand was so strong, we decided to pull out all the stops to get the gluten-free pizza into our 200-plus locations as quickly as possible.”

Uno claims the title of “America’s Healthiest Chain Restaurant” and already has one of the largest gluten-free menus in the country.

Guidara said that Uno spent over a year of research and development come up with a recipe that worked.

“While we want to meet the needs of guests with allergies, we never forget that we are about great taste and choice, and that means developing new dishes that are healthful without sacrificing great flavor.”

Uno was also the first national chain to stop using trans-fats.

There are more than 200 Uno Chicago Grill restaurants found in 31 states, the District of Columbia, Puerto Rico, South Korea and the United Arab Emirates, according to the restaurant’s website.

Sage, meet the readers. Readers, sage.

The problem with cooking healthy is that it is a widely-known fact that the flavor is often in the fat. But fresh herbs, however daunting that section of the produce department is, are the secrets to dishes that are packed with healthy flavor. If you want a dish that rises above a salt or pepper shaker, you might want to stray to the land of funny leaves and stems — even if only once in awhile.

Likewise, where a potato leaves something to be desired in nutritional content, its funny-colored cousin is a perfect substitute. Sweet potatoes are one of the most nutritious vegetables on earth (and they are also one of the oldest veggies known to man).

Thus, these sweet potato wedges with crispy sage is a snack that only take a few minutes to prepare, satisfy a quick, healthy carb fix and deceptively doses you with nutrients that you didn’t even know you wanted.

Plus its about 80 calories per serving, and zero fat.

That’s 80 calories. No fat.

Bon apetit!

Dish #3 — Baked Sweet Potato Wedges with Crispy Sage Leaves

30 minutes — Market Price — 80 calories per serving

You’ll need:

• 2-3 medium-sized sweet potatoes
• A pack of sage (it’s in that department, as mentioned)
• Olive Oil
• Salt and pepper

Preheat the oven to 465 degrees. Coat the bottom of a cookie sheet with non-stick spray — like Pam.

Peal two medium-sized sweet potatoes. If you don’t have a peeler, all the better, cut the sweet potato peels off on each side. It should resemble something like a brick.

Slice the sweet potato like thick chips. I like to cut on the angle, then turn the potato and cut the opposite side. Repeat.

They should resemble a wedge. Don’t make them too thick, and remember, the more uniformed the slices, the more evenly they’ll cook.

In a large bowl, place the wedges and pour a tablespoon or so of olive oil. Then a tablespoon of black pepper, and three teaspoons of salt.

Next, separate the all the sage leaves in the package from their lengthy stems. Rip the leaves into thirds and throw then into the bowl of oil, salt, pepper, and sweet potato.

Mix the ingredients until the veggies are all coated with the herb mixture. Spread them out onto the cookie sheet (leave some space between the wedges, so they don’t become soggy when cooking).

Bake for 20 minutes, and remove. Let the sweet potatoes cool for 5 minutes before plating. Sprinkle with (a bit more) salt, and enjoy.

Dipping sauces are always welcome. Watch out for butters and things that add fat and calories, though.

You first have to get past your fear.

It didn’t happen overnight for me either.

I was the pickiest eater in my family growing up, and forget about veggies. I actually gagged the first time I really sat down to eat a plate of broccoli when I was 17. But it was all in my head.

When I learned how to cook, I first got good at cooking food that wasn’t good for me — obviously. Last year I dieted to the tune of losing 50 pounds, and one of the things that really made it happen was my learning how to prepare vegetables that would taste good without sacrificing health.

So I figured out how to make broccoli that tasted good.

Dish #2 — Tasty Broccoli

20 minutes — Under $5 — 43 calories per cup

I like to buy the massive bag-o-broccoli from Costco (or any local bulk shopping club) because it’s the cheapest way to buy, and the broccoli is already cut into florets. If you really like the stems, you can buy fresh broccoli or whole frozen broccoli.

This is a perfect case study in the three T’s of cooking: Time, Temperature, Taste. Cooking Tasty Broccoli is all about flavoring them right, cooking them at the right temperature, and for just enough time.

Start by adding however much broccoli you want to a medium sized-medium depth pan. Spread about a tablespoon of minced (read: jarred) garlic and drizzle about the same amount of olive oil around the veggies.

Then take my favorite spice on the rack, Adobo, and sprinkle it lightly over the surface of the broccoli. You can substitute garlic powder, salt and black pepper if you can’t find Adobo. This seasoning is usually reserved for meats, but it works here. Add some cracked black pepper as well. If you are feeling gutsy, I like to add a liberal amount of Cayenne pepper as well.

Fill the pan about 1/3 the way with tap water and stir to mix everything up.

Make sure you lower the heat when you cover the pan!

Drain the pan and add some more Adobo to the pan. Not too much, and you should skip this step if you are really trying to avoid salt.

Enjoy broccoli that tastes good!

Got an idea for a No Fries in ’09 feature? Email me!

My dear, dear French fries,

We need to talk.

The years have gone by so fast for us. From my first McDonald’s fry 24 years ago to the wide crinkle cut deliciousness at Glenwood in Connecticut and Town Spa in Stoughton.

It’s always been good. That was never the problem.

Something changed between us. It became all about you. I was changing, and you were staying the same.

We’re going in different places. It’s obvious, and I think we both know that.

Oh, I guess it started in high school when I would order two Wendy’s Biggie Fries with my Crispy Chicken Nuggets. It’s my fault I suppose. I was stuck at a desk sitting on my ass and you were always just there. So convenient. And … God … so good.

But it wasn’t good. When we were together — in the moment — I didn’t really care, but afterward I felt dirty. Unfulfilled.

So that’s where we’re at. We need some time apart, and that’s all there is to it.

I never stopped caring. I just wish there was another way.

Love,
John

There you have it, folks. French fries got dumped. I am pledging to go one year without eating a single French fry.

It’s going to be a year-long feature for Blast, and I’ll be posting 50 side-dish and food ideas and recipes that aren’t fries or as unhealthy as fries.

Stay tuned

Sweet salacious sugar, it’s a 100-calorie Twinkie!

Hostess is expanding on the portion controlled 100-calorie revolution to put out more of its products that dieters can munch on. Try to restrain yourselves.

Available nationwide, each Hostess 100 Calorie Pack of Twinkie Bites contains three mini Twinkie cakes filled with the brand’s signature creme filling, Hostess said in a statement

“Since we introduced Hostess 100 Calorie Cup Cakes in early 2007, consumers have been asking, ‘When will you offer a 100 Calorie Twinkie?’” said David Leavitt, vice president of snack marketing for Interstate Bakeries Corp., the makers of Hostess products. “Even though a regular Twinkie only has 150 calories — a fact many consumers don’t know — Twinkie Bites are sure to appeal to families looking for portion control and convenience from one of their favorite snack brands.”

Hostess is also introducing 100 Calorie Pack Strawberry Cup Cakes, three strawberry cakes with cream cheese icing and creme filling.

So now its:

• Chocolate cup cakes with chocolate icing and creamy filling
• Carrot cake cup cakes with cream cheese icing and creamy filling
• Banana muffins with streusel topping
• Cinnamon coffee cakes with streusel topping (these are really good, but they’re never on sale!)

For 65 years, variety has come in the form of “original” and “extra crispy,” but now Kentucky Fried Chicken is defying all logic — to say nothing of its name — and offering a grilled chicken menu item.

“This great tasting product will help KFC continue to evolve and increase our relevance among consumers looking for nonfried menu options,” said Gregg Dedrick, president of KFC. “And, as always, it will deliver the great flavor our customers have come to expect.”

In an all-too-fashionable healthy twist alternative for fast food restaurants, KFC says the new grilled item will have 60 to 180 calories and 3 to 9 grams of fat. Original Recipe chicken has 130 to 360 calories and 8 to 24 grams of fat, they said.

For the company, the challenge fell to them to develop a product that was healthy and fit Colonel Sanders’ original restaurant model.

“We have worked tirelessly to develop a grilled product that would have met Colonel Sanders’ high expectations for flavor and taste,” commented Doug Hasselo, Chief Food Innovation Officer at KFC. “It truly is finger lickin’ good.”

KFC says the grilled item is part of a larger effort to make the restaurant healthier. In a statement Monday, they said they were making strides to remove trans fats from their cooking processes and reduce salt in other menu items.

Kentucky Grilled Chicken is being test marketed in Indianapolis, Colorado Springs, San Diego, Oklahoma City, Jacksonville, Fla., and Austin, Texas. Grilled chicken is expected to appear on menues nationwide next year.

UPDATE: In response to reader questions, Miller 64 is 2.8 percent alcohol by volume, according to a spokesman for Miller Brewing Company.

Miller Brewing Company is rolling out its 64-calorie Miller Genuine Draft, “MGD 64,” which is a reformulation of the original MGD Light, and they are touting it as the lowest calorie beer on the market.

“MGD 64 is a sensible choice for consumers working hard to keep up with the pace of their life,” said Grant Leech, marketing director for the Miller Genuine Draft brand. “Whether they are out with a group of friends or taking a break at the end of the day, MGD 64 provides all of the great beer aroma and flavor consumers want but with about 35 percent fewer calories than the typical light beer.”The beer is being launched in a limited roll-out in the Midwest and some West Coast areas. Miller is saying they will also market MGD 64 to active places like health clubs and spas — pushing MGD 64 on the healthy beer drinker.

MGD 64 has 2.4 grams of carbohydrates per 12 ounce serving, which is just a bit less than Michelob Ultra’s 2.6 grams.

Miller offers the following comparisons:

• A 6 ounce glass of red wine contains 128 calories — twice the amount in MGD 64
• A 6 ounce gin and tonic contains 172 calories — almost three times as many calories as MGD 64
• A 6.5 ounce margarita contains 246 calories — nearly four times the calories of one MGD 64

“The math is pretty simple,” Leech said. “Differences such as those between MGD 64 and competitive light beers and other alcohol beverages add up pretty quickly. For consumers who want great beer refreshment that doesn’t slow you down, MGD 64 is the clear choice.”

According to Miller, MGD 64 was initially launched last summer in Madison, Wis. People liked it there, and they’re expanding it. But we’re not seeing it on the East Coast just yet