Katie Brown talks to me about throwing great parties, comfort food, portion control, and more

I got to interview Katie Brown last week about some new recipes for spring.  I’ve been trying to lose weight, and having some success, and I have to say I just haven’t been trying that hard.  I try to stick to about 1,500 calories a day and exercise two or three times a week, but I’ve been going easy on myself.  If I cheat, I enjoy it and try to get right back on the wagon.  As of last week I had lost almost ten pounds in eleven weeks, and I’m not tired of doing this at all.  Of course, I am going to have to step up the exercise in order to not die during a charity run on Mother’s Day, but the eating I seem to have under control…more-or-less…most of the time…and that seems to be working for me.

One of the big keys to my success has been eating what I like.  If I’m eating something light, or diet, or reduced fat, it’s because I really like the way it tastes.  I love 2% cheddar, part-skim mozzarella,  and reduced-fat cream cheese.  I don’t miss the calories and fat at all (except in string cheese; I don’t know why but those have to be full fat).  But fat-free cheese?   You won’t catch me eating it.  Anything that doesn’t melt should not be called cheese.  I also don’t enjoy munching on carrots and celery unless they’re being dipped in something.  I actually love all of the baked snacks – Doritos, Ruffles, Lay’s, etc. – and don’t consider eating them a sacrifice at all.

I start just about every day with either Morningstar bacon or sausage (both vegetarian, in case you think I’ve lost my non-meat-eating mind) – a great, low-calorie start before exercising when I really don’t want to eat an entire breakfast and then work out.  For me it’s been all about finding foods that I love, that happen to also be a bit lower in calories, so that I can have enough left at the end of the day for a big plate of pasta, or some Kit Kats.  It works for me.

Any good recipes I can find that aren’t calorie bombs are a treat.  Katie Brown has been working with Splenda on some healthier recipes.  I’ve been a fan of Katie’s for a long time, since seeing her on Oprah years ago talking about how to throw a great party.  In this interview with me she gives some great advice about eating fresh for spring, treating yourself without overdoing it, and yes, throwing a great party.

I’m also hypoglycemic, so whenever I can successfully use a sugar-substitute, that’s a win.  I’ve been using Splenda for years, sprinkling it on strawberries or cereal, but I’ve never baked with it – I have to admit I was a little scared.  I haven’t tried any of these Splenda recipes, but if I do I will report back.  And I’d love to hear if you try them!  There are tons more on their site, these are just a few that I’d like to try.

Classic Creamy Cheesecake

Peanut Butter Chocolate Cheesecake Cups

Island-Lover’s Coconut Cream Pie

No-Sugar Sugar Cookies

Strawberries and Cream Cake Roll

Sweet and Spicy Snack Mix

Hearty Corn Cakes

Banana Strawberry Shake

Kool-Aid Invisible Kool Pops

Originally posted on Selfish Mom. All opinions expressed on this website come straight from Amy unless otherwise noted. Please visit Amy’s Full Disclosure page for more information. Amy also blogs at Filming In Brooklyn, Behind the Screen, and the NYC Moms Blog.


  1. says

    I have lost about 40 pounds since having my son in 2008. I totally agree – if it wasn’t for being able to eat what I like, I would never have made it. I go for lower fat versions of foods whenever possible, love the baked chips, and skip mayo altogether on my sandwiches every day. Portion control has also helped immensely. It took a little while to get used to eating less, but I don’t miss my old habits at all! It would be way too much of a hassle to make separate meals for my husband, baby and myself, so I love that I can eat whatever for dinner. I definitely need to step up the exercise though – I’m a log lighter, but there are still flabby areas that I would like to address :) I have done this very slowly (average about 1/2 pound per week), but I think it is easier to maintain that way.

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