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Eat My Words | Parade.com
Parade.com Eat My Words
- What Happens In Denny's, Stays In Denny's
Gambling now accounts for only 40% of Las Vegas's revenue. Who knew? As it turns out, Sin City's newest high-rollers are two of my favorite pastimes: food and entertainment. And because I had the means to choose just one, I went for the food. That's why, when I spent last weekend in this desert-turned-live-your-dreams mecca, I was on the prowl for sheer indulgence in the form of food and drink that would fulfill my appetites and push my limits. It was easy enough to blow off top-drawer... - Cook Healthy for Company? Fat Chance!
I like to help out my buddies all year long but enjoy it most in summer, when "help out" translates into sharing corn on the cob, tossed green salad, roasted chicken thighs and lemon sorbet. Such was the game plan last evening when our very dear friend (let's call him Bob), who was still recovering from a recent bad fight with his girlfriend, came by for peace of mind and dinner. Knowing that Bob has the usual upper-middle-age health issues (high blood pressure, high cholesterol, weakening... - Soft-Serve Ice Cream, Your Time Has Come
When it comes to summer desserts, I'm a sucker for soft-serve. Always have been, always will be. The challenge these days is that the pedigree of soft serve has reached epidemic proportions. Last week's New York Times published an entire article ("Stand Back, Mister Softee: There's a New Swirl in Town") extolling the growth of gourmet soft-serve vendors across the nation, veritable chefs d'ice cream who have set up shops, counters, even "shacks" (I allude, of course, to the Shake Shack in New... - Take Some Cooking Cues from the Movies
Last Sunday night, toward the end of Parents' Weekend at our son's summer camp in Vermont, Ben presented us with his easiest "When-I-Come-Home Wish List" ever. He said that what he misses most are movies, my cooking, and typical New York cuisine, which, depending on this 14-year-old's mood and appetite, could mean any or everything from pizza and Argentinian meat pies to sushi and falafels. Still, nothing he wants is a problem! Better yet, everything is remarkably in my power to... - A New Kind of Pizza for Breakfast
Last week, I extolled the virtues of eating hot dogs for breakfast as a palliative for my early morning headaches and the nausea that often accompanies them. This past weekend, I became an ardent fan of pizza for breakfast as a deliciously filling alternative to carb-loads like waffles, pancakes, and diner muffins. The particular "pizza" that I'm talking about is actually a 10-inch omelet topped with chopped onions, fresh tomatoes, melted mozzarella and basil leaves, which, when cut into... - I Want To Be A Good Egg Too
I have spent the better part of my life cooking right, eating well and doing my best to help everyone else do likewise. When necessary, I cajole, coach and, on occasion, lecture. Still, my outreach is pretty much "small potatoes." And I only realized as much this afternoon, after I heard about a terrific partnership between Rachael Ray and the American Egg Board that celebrates people who are "incredible healthy eating role models." In fact, since January, Ms. Ray has broadcast 13... - Hot Dogs for Headaches
Have you ever heard that old adage, "Feed a cold, starve a fever"? This morning at breakfast, I created a brand new "how-to-eat" curative. I call it "Indulge A Headache," because that's exactly what I did to the dizzying, nausea-inducing, due-to-the-awful-heat headache that has plagued me for the past three days. I cured it with food. Fifteen years ago, when I was pregnant with my son, I discovered that I could quell the nausea by eating salt and fat. (Translation: pepperoni!) But this... - A Recipe Swap That Matters
This morning at breakfast, I read a "right on!" kind of essay in The New York Sun in support of postcards over e-mails. In the essay, reporter Lenore Skenazy vented about how she feels when her friends are away on vacation and, instead of writing her a few lines about their trip on a simple, picturesque postcard, they now dispatch massive "e-mail blasts," which Skenazy describes as being "so chockfull of photos, fun, exclamation points, and detailed meal descriptions" that they "make you want... - Chilling—and Popping—With Top Chef’s Richard Blais
I love my life! You would too if, on one of the doggiest days of summer, with temperatures soaring above 90 degrees and a humidity index to match, you got to chill out with Richard Blais, the amazing restaurateur and runner-up from this season's Top Chef, while also sampling some of his out-of-this world "molecular-gastronomic" creations. Come again? Simply put, Richard's style of cooking is to transform common ingredients by toying with the chemical processes that occur in cooking. As he... - Smoothies Are Cooler Than Ever
Yesterday, I sipped my lunch. Not the way that Ray Milland did in The Lost Weekend, and not from a bowl (as in broth), but in the way that trendy fitness fanatics and time-pressed professionals do: I gave it up to a smoothie. It was my first time, you know. For years, I avoided the world of these chilled blends of fruit, protein powders and nutritional enhancers (i.e. food flavorings and colors), mostly because I prefer to chew my calories than chug them. Frankly, I also fretted that... - Wall-E, The One Man Worth Cooking For
At last! I’ve found him! A man who’s sweet, perennially good-natured, romantic, not at all fussy about what he eats—in fact, he willingly shares dessert, specifically, very old Twinkies—plus, he cleans up! It’s Wall-E, dear clankety-clank Wall-E, and you can bet that, as a life partner, he’d not only eat whatever you put on his plate, then wash and dry the dishes, but also dash like a demon to compact the trash. The only problem with Wall-E is that he’s a cartoon character. (I know what you’re... - High Protein Diets Just Got A Lot Easier
Who would have thunk it? Jerky is a healthy style food choice. And why not? It’s high-protein, low-fat, doesn’t spoil, which makes it great for road trips and airplane travel, and—what I like best—takes a considerable time to munch. This means that you’ll be sated long before you can (drum roll and echo chamber, please) eat again. Hard-cooked eggs used to be my low-fat travel protein of choice. But if there wasn’t a mini-fridge at the end of my journey, the eggs had to be tossed. Recently, I... - Excess Calories Versus Excellent Calories
I don't know about you, but when I open my mouth these days, I don't worry about what's going to come out of it as much as I obsess about how many calories will wind up going into it. Even a plain green salad has become taboo, because somehow, somewhere I mastered the frat-boy art of inhaling (in a manner of speaking) the nachos, ground beef and sour cream that are served with it at my favorite Mexican restaurant. Everyone knows that plain green salad is the ambrosia of every diet... - Making Unappetizing Food Palatable
If you know anything about me, you know that I’ve never met a food I didn’t like. But not everyone’s as adventurous. Based on an informal survey of hungry friends, here are four of the all-time top “won’t -touch-it, won’t-eat-it foods” with tips on how to make them more palatable. (And anything worth this much trouble has to have nutritional merit, like the ones below.) 1• Liver. Marinate the meat in balsamic vinegar (some people use milk!) to mellow its flavor. Pan fry with lots of... - Sure Things
The first week of the new year is all but behind us. I don’t know about you, but all I want for 2008 is to be sure about something. I’m not talking about being sure that I can pay my taxes or that finally there will be peace on Earth. I’m talking about things that I truly can count on—and that pretty much leads me into my kitchen where I can be sure that whatever I make for my family and myself will be tasty, satisfying and memorable. (As I see it, even if the steak burns to a crisp, the meal is... - The Perfect Chicken Soup
I love the idea of taking a good t