Eating for Flavor, Not Calories

I'm not one to calculate or regulate my daily intake of calories, fat, sodium, and carbohydrates. But alas, I am in my twenties, and I'm sure a day will come when my youthful defiance of nutrition labels is replaced by a reluctant acceptance of their necessity. When that does happen, I hope to follow the path of Peter Kaminsky, a food writer and author of Culinary Intelligence: The Art of Eating Healthy (And Really Well).

Kaminsky uses a practical approach to dieting -- plans and formulas don't work because sometimes, we all have cravings. Instead of cutting carbs, Kaminsky recommends maximizing your intake of foods that are high in FPC (flavor per calorie). By eating foods concentrated in flavor, one can eat less and still be satisfied. Stay away from empty carbohydrates, juices, and sodas -- focus on anchovies, chickpeas, capers, and mozzarella. Try using pork products as a seasoning rather than as a centerpiece. Kaminsky encourages us to think about what we really need to eat, and more importantly about what we really want to eat.

Maybe the best part of his plan is that dark chocolate has high FPC. 

The Author Peter Kaminsky on How to Eat Wisely from The New York Times