Savor every bite.
The best way to savor every bite is to eat when you are hungry and stop when you are full. You may be saying to yourself - but I never learned to do that! Let me suggest that you entered the world doing that instinctively, babies spit out food when they've had enough. Food is one of our first pleasures and often one of our last ones as well. Since we all deal with food daily, our life improves when we thoroughly enjoy the food we are eating. Won't this lead to gross overeating and obesity? No. In May of this year the British Journal of Nutrition said that those adults who most often ate three meals a day at a set time were those adults less likely to be overweight. Eating on a schedule helps us to avoid getting too hungry. Also pleasurable meal experiences also were linked to normal body weight. So how can you truly enjoy what you eat? Eat when you're hungry, stop when you're full and take the time to savor every bite.
#stonesoupblog #nurturing #weightloss #enjoying eating
Paella is a wonderful rice dish originating in Spain. Tradition says it was a dish of leftovers, often containing a mixture of meats, seafood and vegetables. It's not necessary to include all these ingredients because paella is a flexible dish. You can use the ingredients you like best; for example, mussels are often included in recipes, but if you don't like mussels just omit them and add something you like better. This allows you to adapt this beautiful recipe to the dietary preferences of your guests and yourself. I've included a recipe I've used a number of times with great success. A paella pan is worth the investment since it is also used to serve this attractive-looking dish.
Preheat the oven to 400 degrees. Scrub the clams thoroughly with a stiff brush under cold running water and set them aside on a plate with the shrimp. Slice the sausage into 1/2 inch round pieces. Spray a fry pan with vegetable spray, add 1 tsp oil and sauté the sausage until browned. If necessary, drain on paper towel. Pat the chicken dry with a paper towel and cut each thigh in two. In the same skillet, heat 1/4 cup olive oil over medium high heat. Add chicken and sauté well, turning with tongs to brown evenly. Remove chicken to a separate plate. Chop onion and mince garlic , cut the pepper into strips and chop the tomato. Add the remaining 1/4 cup oil to skillet and sauté onions, pepper strips, and tomato over medium heat until vegetables have softened In a paella pan, combine the onion/pepper mixture, rice, salt, and saffron. Pour in 6 cups boiling water stirring constantly. Arrange meats and seafood on rice and scatter peas. Do not stir again once arranged. Set pan on the bottom rack in the oven and bake uncovered for 25-30 minutes until the liquid is absorbed. Remove paella when done, cover, and let rest for 5 minutes. Garnish with lemon
#stonesoupblog #paella #cooking together
Tricia Gregory, MA,RD/N
A dietitian who is a foodie and loves a great dinner party with wonderful food and terrific friends.