I don’t eat potato chips anymore because they’re a “trigger food” for me. That’s a term I learned from Dr. Stephen Gullo, a psychologist who is also an expert on weight management. I interviewed him once for an article on “how to control your weight during the holiday season.”
He more or less said that trigger foods are the ones that you eat, and eat and eat and eat and also stimulate you to eat other food in addition to the trigger food, so you wind up eating more than you should or even want to. Trigger foods are different for each person.
For me it’s potato chips. I could eat an entire 7-ounce bag. In fact, I have.
It’s not totally bad though because I am fussy about brand. I won’t eat just any potato chips.
When I’m in a supermarket I run down the potato chip aisle so I won’t be tempted. Unfortunately, about a year ago my local Stop&Shop had 7-ounce bags of Lay’s on sale for 10/$10. It was too good to pass up, so I bought 2 bags and well, you know what happened. It’s just my husband and me in the house and he doesn’t eat potato chips.
But this coming Sunday night at my annual Dinner-at-the-Oscars for my brother and sister-in-law, I will not serve chip-and-dip. We get together during the afternoon and they stay until the award ceremony is over. That means some snacking when they come, dinner at 7 o’clock-ish.
This year during the afternoon I’ll be serving Tdaziki, a yogurt dip that I make with Chobani nonfat plain yogurt, which is so thick, rich and delicious that it’s almost hard to believe it really is what it says it is.
Tdaziki has grated cucumbers plus fresh dill and mint, so it is truly refreshing and bursting with flavor, making it the perfect dip for cut up vegetables, chunks of crusty Italian bread, pretzels and (gasp) even potato chips.
The recipe is from my book, Hip Kosher. Try it. You’ll like it. And I know that yogurt dip probably isn’t a bad trigger food for anyone.
3 cups thick, Greek-style nonfat yogurt
3 medium cucumbers
1 large clove garlic, mashed
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
1 teaspoon salt (or to taste)
3 tablespoons lemon juice
1 tablespoon olive oil
Place a double layer of cheesecloth in a strainer. Spoon the yogurt into the lined strainer and set it over a bowl. Let rest in the refrigerator for 4 hours. Place the yogurt in a bowl (discard the liquid that has accumulated in the bowl). Peel the cucumbers and cut them in half lengthwise. Scoop and discard the seeds. Grate the cucumber in a food processor or by hand. Press the cucumber in a sieve, pressing down to extract as much liquid as possible. When the yogurt is ready, stir in the cucumbers, garlic, mint, dill, salt, lemon juice and olive oil. Stir to blend ingredients thoroughly. Makes one quart, serving 10-12 people