Archive for July, 2009
On the Road to Weight Loss…or Not
July 3, 2009 2:17 AMEvery evening at the office, I get little pangs of hunger that would distract me from my work unless I have a snack. Luckily, my office is located on one of the busiest streets in Bangkok so all it takes is a slow elevator ride down to the ground floor and I’m surrounded by a sea of street vendors with their goodies in their carts.
Unfortunately for my wallet and my diet, I usually buy the fattiest, meatiest treats that will leave my stomach sated but conscience laced with guilt. I had promised myself ages ago that I would stop snacking in between meals in order to cut down on excessive food-related expenses and to stop the needle on the scale from going any further to the right.
What I was mostly concerned about though, was the speed at which I was putting on the pounds (or kilos, in my case). I’m not usually one to go on a diet but I must have gained close to 4 kilos over the past 2 years (it feels like once I hit my mid-twenties, my metabolism just went downhill from there).
My new vow is to start bringing fresh fruits and vegetables to work so I can munch on them instead when one of my hunger pangs strike. To go with the vegetable sticks, I present to you:
Really Easy Onion Dip
(Makes 1 big bowl)
- 2 large onions, diced finely
- 2 Tbsp. corn oil or olive oil
- 290 ml. sour cream
- 2 1/2 Tbsp. low fat mayonnaise
- 1/2 tsp. garlic salt
- salt and white pepper to taste
- 2 dashes Worcestershire sauce (optional)
Heat the oil in a saucepan over medium heat. Add the diced onions and season to taste with salt. Sauté for about 30-40 minutes, stirring occasionally, until soft and brown. Set aside to cool.
In a large bowl, combine the sour cream, low fat mayonnaise, garlic salt and the cooled onions. Season to taste with salt and pepper. Add 2 dashes of Worcestershire sauce for color if you like. Serve chilled with fresh vegetables or chips.
Okay, so an onion dip might not be ideal in losing weight but it sure makes eating veggie sticks a lot more interesting. Plus, it’s really easy to make and still tastes great after keeping in the fridge for a few days.
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