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I fell in love with the idea that I could be the nice part of someone's day. On my first day, I realized that all I had to do was fill customers' soda cups, cut the pizza evenly, smile, and give them the right change – and everyone would be happy. When I was 11, I got my first job, at Sutphin Pizza in Queens. I use this other technique for adding flavor without adding fat: Microwave a peeled onion for 10 minutes, then blend it, and you get a puree that thickens soups, sauces, and vinaigrettes – for very few calories.
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Unfortunately, it's full of cholesterol, so now I use bacon bits as a healthy alternative. I spent years adding bacon to just about every dish: vegetables, fish, sauces, and vinaigrettes. For me, it was all about changing my mind-set that delicious and healthy were mutually exclusive. I exercised and learned to make healthier versions of my favorite foods.
I thought, Why don't I do the harder, smarter thing? A year later, I was 30 pounds lighter. He gave me my options: medication or diet and exercise. When I went for a physical in 2008, my doctor told me that my cholesterol and blood pressure were creeping up. There were so many cool moments around harvesting and cultivating food. We would visit relatives in Long Island who had blackberry trees the whole family held a sheet underneath to gather the berries. I remember living in Queens, NY, and watching my family jar tomatoes, preserve eggplants, and wrap up fig trees in burlap bags and put them away for winter.
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