Meatless Monday and Counting Calories

Calorie counts may soon be appearing in your neighborhood vending machine and restaurant menu. Surprised? Me, too. But with the current obesity crisis in America, I'm glad to hear the FDA is making strides toward educating consumers at a real basic level.

The St. Petersburg Times reported that in draft guidelines released recently, the FDA requires "calorie information be posted in the same size type as the menu item or price, whichever is larger," and that "vending machines must include the information in a 'clear and conspicuous' manner so consumers can review it before making a purchase. The calorie count listed also must be accurate within 10 calories."

The requirement applies only to restaurants and other food-selling chains with 20 or more locations and vending machine operators with 20 or more machines, but smaller businesses can voluntarily opt in. The FDA won't begin enforcing the labeling requirement until the rules are finalized some time after a 45-day public comment period.

These guidelines were authorized by the landmark health care legislation passed earlier this year.

Supporting your health, Down to Earth includes the following Low-fat items on sale Mondays through September 13, 2010 at up to 40% off:

Yves Veggie Pizza Pepperoni Fat Free, 4.2 oz. regularly 4.79, on sale for 3.59

Yves Veggie Bologna Low Fat, 5.5 oz. regularly 3.99 on sale for 2.29

Yves Veggie Salami Fat Free, 5.5 oz. regularly 3.99 on sale for 2.29

Yves Veggie Turkey Slices Low Fat, 5.5 oz. regularly 3.99 on sale for 2.29

Yves Veggie Ham Slices Fat Free, 5.5 oz. regularly 3.99 on sale for 2.29

Yves Veggie Canadian Bacon Low Fat, 6 oz. regularly 6.39 on sale for 3.69

Add slices to any salad for a low-fat protein boost, or to the classic summer salad below.

Low-Fat American Potato Salad

This is a recipe from "The Almost No-Fat Cookbook" by Bryanna Clark Grogan.

Ingredients

• 2 ½-3 lbs. red or white thin-skinned potatoes, un-peeled and cut into quarters
• 2-3 Tbsp. brine from a jar of dill pickles
• 1 1/3 C. non-fat eggless mayonnaise
• 2/3 C. dill pickle, chopped
• 1 sm. onion, minced
• 1 Tbsp. nutritional yeast flakes
• 2 tsp. Dijon-style mustard
• 1 tsp. turmeric
• Salt and pepper to taste
• ½ C. celery, chopped (optional)
• ½ C. red or green bell pepper, chopped (optional)
• Fresh dill weed (optional)

Instructions

1. Boil the potatoes in water until just tender. Drain and peel under cold running water. Immediately slice or dice the potatoes however you like them.
2. Place the potatoes in a large bowl and toss while still warm with the dill pickle brine. (If you have no dill pickle, use chopped cucumber or celery, and add salt, dill weed and white wine vinegar to taste, to replace the pickle brine above.)
3. Add the remaining ingredients to the potatoes. Moisten with more of the dill pickle brine, making the salad runnier than you would like-the potatoes will soak up the dressing.
4. Cover and chill until serving time. Enjoy!

Today's Veggie Quote:

"It is very significant that some of the most thoughtful and cultured men are partisans of a pure vegetable diet."

Mahatma Gandhi

Hindu pacifist and spiritual leader, (1869-1948)