Food Scale and Nutrition plus Lemon Garlic Rigate with Sardines

I have to tell you guys about The Perfect Portions Scale.  This post might sound like an advertisement but REALLY, I’m so thrilled with my new nutrition calculator/scale it can’t go unmentioned.

Now you know I’m a gadget person so I’ll try all sorts of new promotions which inevitably end up collecting dust.  This food scale has earned the “luxury suite” in my kitchen.  No dust will be collected on this little baby. 

The scale has been featured on the Dr. Oz show as well as in Oprahs O Magazine so maybe you’ve heard of it?  It’s the perfect companion for those of us who measure our portion size or make recipes using weight instead of standard cup or spoon measure. 

In the box…

The scale, the instruction manual and the food code book.

It will track the nutritional values of everything you eat:  calories, sugar, carbs, protein, salt and more.

I gave it a test…WITH SKEPTICISM (“Oh great! Another GADGET that will end up in the back of the closet!”)

I measured my trail mix portion for an evening snack.

• Turn on the scale
• wait for it to blink in the “Food Code” box
• and enter the desired code.

• Next, put an empty bowl on the scale and hit “ZERO”
• then add the trail mix.

The portion size was about 1/3 cup and as you can see…

the scale provide all the information I needed:  calories, fat, total fat in grams, sat. fat, sodium, etc. 

This was so useful because I wanted only about a 100 calorie snack.  What I had portioned out for myself was DOUBLE what I needed. I simply cut the portion size in half until the scale read about 100 calories.

The scale also allows you to program in custom food codes for those products/items you eat regularly but may not be in the list of over 2000 food items provided. *Like my protein bars.

A full meal can be computed because the scale allows you to keep a running total of the nutritional values of the foods you are weighing. 

This is one cool Food Scale that offers Nutritional facts as well. 

Take a look at The Perfect Portions Scale site.  If you want to try one yourself, the company is offering a special discount of 25%  AND…. if you want to order one for yourself plus one as a gift for someone else (2 or more) you’ll get free shipping.  Use Promo code “apples”.

Can you tell I’m really impressed with this scale?! Love it!

Dinner of pasta and sardines….Honest! It’s good!

Sardines are a tiny, silvery, some what smelly (ok, a WHOLE LOT smelly) tightly packed, canned fish.  They are one of the few foods that contain Coenzyme Q10 (CoQ10) which is believed to offer benefits for enhancing energy.  Sardines are also loaded with vitamin B12, selenium, omega-3 oils, protein, phosphorus and vitamin D.   In an article written by James Villas, “The Unsung Sardine” , he states “ounce for ounce, sardines provide more calcium and phosphorus than milk, more protein than steak, more potassium than bananas, and more iron than cooked spinach.”

I’ve never been a fan of sardines but I came across a recipe in “Eatingwell”  November/December 2010 issue called “Lemon-Garlic Sardine Fettuccine”.  It sounded interesting and I gave it a try.  I’m pleased to let you all know, whether or not you like sardines, you’ll really enjoy this recipe.  The lemon-garlic sauce masks that fishy taste leaving you with a fresh tang of lemon, laced with garlic and a wonderful texture provided by the toasted TVP*. *In the original recipe, whole wheat bread crumbs are used but I took out bread crumbs and added vegetarian protein by way of textured vegetable protein, or TVP.

Serves 4

• 8 oz whole grain penne rigate
• 4 TBS olive oil – divided
• 3 cloves garlic, minced
• 1/2 cup TVP (or used 1 cup fresh breadcrumbs)
• 1/4 cup lemon juice
• 2 TBS tomato paste
• 1 tsp fresh ground pepper
• 1/2 tsp salt
• 1 3.75 oz can sardines, gently flaked
• 1/2 cup chopped fresh parsley
• 1/4 cup Parmesan Cheese, grated

Cook the pasta just until tender, according to the package directions. Drain.

In a large pan, heat 2 TBS oil over medium heat and add the garlic. Cook about 20 – 30 seconds and then remove to a large bowl (the one you will serve the pasta).

Heat the remaining 2 TBS oil over medium heat and add the TVP.  Let it toast for about 4-5 minutes but don’t burn. Turn off heat and set aside.

Add the lemon juice, tomato paste, pepper, salt to the garlic and oil and whisk to combine.

Add the sardines, pasta, parsley, and cheese. Stir gently to combine.  Top with toasted TVP and enjoy.

No fishy taste. Tangy lemon, crunchy TVP, wholesome pasta, just good nutrition. This dish wins with me!

What’s your vote?  Do you like sardines or do leap to the other side of the aisle in the grocery store when you see those little cans? Have you ever had FRESH sardines? I haven’t.