Reply to Talking to husband about his all American diet

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I grew up eating a "typical all-American diet".  Some typical meals at our house:
Grilled steak, baked potato, steamed broccoli
Pot roast, salad
Roast chicken, steamed green beans, dinner rolls
Spaghetti, meatballs, salad
Salmon, asparagus, rice
Pork chops, sweet potatoes, spinach

In other words, protein/vegetable/carb in varying combinations.  We had a lot of things roasted or grilled with minimal added fat/oil.  We went to Chinatown for dinner a couple times a year, and ate at the local Tex-Mex restaurant a few times a year.  Also went out for sushi, Thai, Indian, Italian, and anything else we could find, but no more than 1-2 times a month total.  Our dinners out, regardless of cuisine, were generally FAR less healthy than the "American" food we ate at home.[/quote]

OMG...My American diet was like this growing up. So boring, so bland, no fat. The basic starch, vegetable, and meat. Often baked chicken or dry as hell pot roast and the starch was baked potato, baked yams, baked squash. The vegetable was always steamed, steamed broccoli, green beans and God awful steamed cabbage.

Frankly, I would be better off health wise if I had stayed on that diet. It was very healthy, very well rounded and very boring. Food for sustenance, not taste.[/quote]
I cook very much like this, but I’ve long since added more taste than my very germanic parents like.[/quote]

+1 This is how my in laws eat. No sauces at all, lots of boiling, baking, steaming, and grilling in the summer. Lots of green beans, cabbage, and white meat chicken and turkey. Lunch is a sandwich and a banana. The most unhealthy thing was probably the holiday baking--pies and chocolate chip cookies, but that was the holidays.[/quote]

Ugh, Yes! The ubiquitous baked chicken...The only thing I had to look forward to was the skin. And the pies? My mom made them from scratch and did not believe in adding sugar to the our crust.

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