On Newly Slimmed Alton Brown, Sardine Sandwiches, and Urban Cavemen

New Year's marketing makes me giggle.  Just as it's no mistake that sleep aids, adjustable air mattresses and Girls Gone Wild dominate advertising space at 3 AM, the fitness/diet articles and ads successively scrolling by in January are hardly happenstance. 

But unlike addictive substances and amateur porn, most of us could stand to be nudged back into and acceptable shape after last year's end-run to bloaty oblivion.

Some diets (yep, I said the D-word, calm down, people) aren't for everyone; I couldn't see myself investing in my own meat locker for the Caveman/Paleo program, or micromanaging my calories like someone on the Zone.

But Alton Brown, sans 50 pounds?  That's someone I'd take notes from.

(See more of the episode after the jump.)

Take a breath, Panicky Princesses.  Sure, it might sound austere for those who live to eat, but the man's talking good sense.  He's not crash-dieting, citing miracles or paying into a cult that sells pathetic pre-packed synthetic sustenance. 

He's merely using his broad expertise on food to eat with more nutritional efficiency, and thereby upping the odds that we will have many, many more years of Good Eats.

He's not even telling YOU to do it.  He's telling you how HE did it, for himself.

No, I'm not looking to lose weight.  But I like how well thought-out and accessible Brown's method of lists is, and I do believe that nutritional efficiency is something that everyday people should think more about. 

As much as I enjoy reading through (and contributing to!) a blogroll of filth, seeking banana peanut butter bacon cupcakes everyday is simply not sustainable. 

Push-ups, avocados, sardines, carrots, broccoli, sweet potatoes, purple breakfasts are all things we could use more of.  No one lives forever, and gout will never be sexy. 

As for the disputed sandwich...call me a freak, but I think it looks tasty.  Fatty avocado, salty sardines and sourdough?  Yes, please!  Those leery of the avocado/fish combo could substitute part-skim ricotta for the component you find objectionable. I'd add diced red onion or tomatoes.

Comments

[from b e h i n d]

First

AB, BORN AGAIN LEAN.

Hopefully he doesn't rejuvenate his hair. I like that Fraggle-whispiness of it.

[EF]

i do, too. :D

[from b e h i n d]

btw, the so-called "D-word"...I don't know what all the big deal is. Really I don't. One is always on a diet, crappy or not crappy. But your core audience, EF...their foodie gout probably gets offended when the word is uttered, hence only whispered in dark corners. Conspiring. Like busy little bees.

Better get a hobbit to sing them a dinner song!

[lady red]

Count me in amongst the freaks ;o) Methinks i'll be making that tasty brisling (heehee) and avocado sandwich as soon as i get myself to a supermarket for some fresh fruit. Sardines on toast are already something i've been eating once a week for awhile now. But now i get to have it with avocado? Yum! :o)

[EF]

*secret brisling handshake*

I'm big on Divisive Toast Toppings.  Much to The Man's horror, I like Vegemite and pickled tofu, too.

http://en.wikipedia.org/wiki/Pickled_tofu

I haven't followed AB's recipe to a t, but I did have a whole-wheat bagel with avocado and a couple of the silvery buggers, and was mui pleased with it.