There are some wonderful Canadian foods that are readily available but some people are afraid to cook them or just don't get them right.
So here we go. One thing I remember about travelling across Canada while I was a judge was the simplicity but great taste of the food. I remember travelling on a train to Sooke, B.C. where there are a lot of First Nations people. I was amazed at the log-rolling down the river... or is it up the river? It is hard to tell when you live in Toronto and used to city life. We were entertained in a way similar to the Olympics in Vancouver with the native peoples. But most of all I remember that a fire was built outside and a tepee type frame was built over the fire. Sides of salmon were pinned to the frame and cooked over the open fire. That was the best salmon I have ever eaten in my entire life and I wasn't sure why.
Now I know we can get that same flavour with Cedar Plank cooking, a tradition of the first nations of Canada for centuries. And who knows maybe it wasn't a cedar frame but cedar on the fire. I now know that when Natives settled in Canada the abundance of cedar wood caused them to use it in every aspect of daily life. Along Canada's coast the Natives found that as well as cedar, salmon was also an abundant resource; this resulted in a method of cooking that was so good it has lasted hundreds of years. Of course, there wasn't such a thing as farmed salmon so the Natives used wild salmon... which is still the best to use!
Here are the basics to Cedar Plank Wild Salmon. Soak you Cedar Plank and have your barbecue grill ready. Place salmon, skin side down on the Cedar Plank. Close lid and let smoke for 8-10 minutes until done. Glaze salmon with any remaining marinade and drizzle with lemon juice if desired.
There are are so many marinades you can use. I used vegetable oil, soy sauce, Bourbon, ginger and garlic, brown sugar and ground pepper. But you can use a bought sauce like sesame ginger.
I served it cold the next day and it still had the fresh, slightly smoky taste.
Ok, so that is my salmon ditty. Now onto quinoa. People aren't all quite into it yet. It is an ancient grain and probably healthier than rice but it is cooked in the similar way. So here it is. I use 1/2 cup of any kind of raw quinoa to 2 1/4 cups of water. Place quinoa in a fine mesh strainer. Wash under cool water for a few minutes.... just like rice. Quinoa needs to be rinsed or it tastes dirty. In a medium saucepan place rinsed quinoa, water and 1/2 teaspoon salt. Place over medium heat and bring to a boil. Cover, decrease the heat, and simmer for 25 to 30 minutes. White rice I do a little less and brown rice I do a little more.
Last but not least, make your weekend mornings delicious by the addition of flavoured butters to warm scones or even toast. For Cinnamon-honey butter mix 1/2 cup unsalted butter, softened, 2 tbsp. of wildflower honey or any honey you have, and 1/4 teaspoon ground cinnamon. In a small bowl, beat the ingredients until light and fluffy.
Now if you want something more savoury, try Hazelnut Butter. It would work well on your Cedar Planked salmon. So use 1/2 pound butter, 1/4 lb. hazelnuts and 2 tbsp. shallots. Toast hazelnuts, and remove the outer husks. Place in food processor and grind to a fine mince. Peel and chop shallots to a fine mince. Soften the butter to room temperature. Place in a mixing bowl and whip the butter until light and creamy. Add in the minced shallots and hazelnuts.
Butters can be made ahead and refrigerated for several days. When ready to use, soften to a creamy consistency.
These recipes are so simple and people will think you are a great chef.
Sunday, 15 July 2012
Saturday, 14 July 2012
POSITIVE SELF-TALK
Sometimes it isn't about want we eat, it is about what we think or what we feel. Regardless of what we are told, support is just that. It is just support but ultimately we are in charge of ourselves. Nobody can care more about you that you. So you have to believe in yourself. We are the only ones that really sabotage our efforts. There is a definite benefit to positive self-talk.
The Olympics are about to start. Each athlete has to go through gruelling workouts both mentally and physically. The coach can only take them so far. The rest has to be within themselves. After all, they are seeking to be the best in the world not just good enough... or next week will be better. They have each made a commitment to themselves to make them the best that they can be.
That goes for each of us whether it is fear, worry, disappointment or any other negative thoughts.
Positive thoughts bring success to your mental well-being. You are your own best friend but you can also be your own worst enemy.
Make a commitment to be kind to yourself. Surround yourself with positive thinkers. We have all met toxic people that bring us down. Fortunately, I personally don't have any at this moment. It is all within oneself. Mind over matter as Roger Bannister, Olympian runner believed. He managed to keep his heart-rate down and overcome many obstacles. You are what you eat, as Adele Davis used to say but you are also what you think.
Today I was awarded a Bravo Sticker at Weight Watchers just for challenging the group and the leader. I am trying to seek more out of the meetings to help encourage me. You can get the inspiration and good wishes from others. That is why I joined Weight Watchers but ultimately it can only be your trip through life and you have to decide how well you ride the roller coaster.
The Olympics are about to start. Each athlete has to go through gruelling workouts both mentally and physically. The coach can only take them so far. The rest has to be within themselves. After all, they are seeking to be the best in the world not just good enough... or next week will be better. They have each made a commitment to themselves to make them the best that they can be.
That goes for each of us whether it is fear, worry, disappointment or any other negative thoughts.
Positive thoughts bring success to your mental well-being. You are your own best friend but you can also be your own worst enemy.
Make a commitment to be kind to yourself. Surround yourself with positive thinkers. We have all met toxic people that bring us down. Fortunately, I personally don't have any at this moment. It is all within oneself. Mind over matter as Roger Bannister, Olympian runner believed. He managed to keep his heart-rate down and overcome many obstacles. You are what you eat, as Adele Davis used to say but you are also what you think.
Today I was awarded a Bravo Sticker at Weight Watchers just for challenging the group and the leader. I am trying to seek more out of the meetings to help encourage me. You can get the inspiration and good wishes from others. That is why I joined Weight Watchers but ultimately it can only be your trip through life and you have to decide how well you ride the roller coaster.
Sunday, 8 July 2012
Natural vs. Processed
Well, after a few weeks, I have returned to Weight Watchers. I am still at a standstill but was gratified to know the the Chief guy and CEO of Weight Watchers took years of on and off the roller coaster to get where he is today. He has just published a book called "Weight Loss Boss" by David Kirchoff which is definitely going to be on my reading list. As much as I feel that I should not be giving advice since I haven't got my weight under control, I am inspired by my colleagues in the same boat.
Over the year, I have kept off 20 lbs. or so. My clothes fit differently and my wardrobe is smaller since I have had to purge the ones that didn't fit even though I have shopped to replace some of them.
I am not there yet but I still feel the same about some of the adages I have proposed over the past year. One of them, if how I feel about fake foods. I zip my lip when I line up to get weighed in and other members are carrying armloads of supplies that are bought for treats. These light-weight boxes filled with air, fake sugar, puffed up snacks and fake flavouring are a boon to Weight Watchers bottom line but I am not sure that they are very good for you or doing anything for the line around your bottom. They even promote the sales of such fluff by walking around the line, offering up free tastes of their latest product. They are 90% packaging, 10% fluff and 0% nutrition but they aren't selling them to be nutritious. They are selling them to make money. I listen to the folks in the lineup, primarily women, talk about the fact that they are only 3 points for a package. Well if fruit and veggies are free and zero points, why would you waste your points on their stuff when you can do better.
And.... by the way, Americans are projected to spend about $70 million on weight-loss products this year.
You can eat fruits with natural sugar in it and they have zero points. However, if you eat a teaspoon of sugar that is 1 point... and then the crap they are selling for $8 a box are 3 points. Am I losing the concept or are they? My husband picked up a nectarine from the fruit bowl yesterday and said wasn't it loaded with sugar? I said that sugar in the nectarine was natural sugar as apposed to processed. He asked what was the difference. The difference is how our bodies process natural sugar. I don't think your body knows what to do with the chemical stuff. So here is some of the good stuff you can eat and be healthier too. These are affordable foods from the supermarket that are super-effective at fighting hunger, boosting your metabolism and helping you get slim!
BLUEBERRIES (0 points)
Apparently if you eat blueberries you will automatically eat 10% less without feeling deprived, the journal Food Chemistry reports. Researchers believe that anthocyanins... compounds that give the berry its natural purple pigment, actually trick your body into thinking you've eaten more than you have, so you feel fuller longer and are less likely to snack.
CHEESE
Now don't get your shirt in a knot because of the high fat content and calories in cheese. Women who ate a piece of full-fat cheese daily were less likely to gain weight than those who had stuck to the low-fat variety... and I am now quoting The American Journal of Clinical Nutrition.
APPLES (0 points)
There is some thought that if you eat an apple prior to a meal you may eat up to 200 fewer calories each day. I don't know if that is true but it is worth a try. The concept is due to the high water content and low calorie density so it fills you up without bulking you up. Plus, they are full of soluble fibre that takes your body longer to digest.
EGGS (2 points each)
I always thought of it as the perfect food... as well as milk. So here is a new thought. Dieters eating two eggs for breakfast lost 65% more weight than those eating a bagel breakfast! Credit goes to protein's ability to keep your blood sugar steady.
COFFEE (0 points... it is what you add to it that increases that)
Ahhhhh! Coffee... I love it. Said it before and will say it again. Coffee's supply of caffeine and unique antioxidant compounds stimulates your nervous system and increases your heart rate. What's more, sipping the brew makes you less likely to suffer from blue moods and less likely to develop depression... and the more upbeat you feel, the more likely you are to skip fattening comfort foods!
WATER (0 points)
My sons and daughters-in-law are wonderful about drinking the stuff. German researchers found that drinking 16 oz. of water bumps up your metabolic rate by 30% in an hour afterwards. That is huge.
GRASS-FED BEEF (2 points per ounce)
People in Argentina eat about 47 more pounds of beef per person a year than we do, yet they are less likely to be overweight. Why? The beef they eat is grass-fed. My friend, Shane, who has Paradise Farms will be pleased to hear that since his cattle are grass-fed. Grass-fed beef contains up to 33% less fat than the usual grain-fed beef that most North Americans consume according to the Journal of Animal Science. Plus it has fewer calories and more nutrients, such as Vitamin E and omega-3 fatty acids, which keep your metabolism up.
OLIVE OIL (1 point per tsp.)
Don't worry about the high fat of olive oil. It is super-rich in oleic acid, a fatty acid that converts to a particular hormone in the intestine responsible for sending the "I'm full", signal to your brain. Other top sources of oleic acid include avocados, nuts, seeds, canola oil and grape seed oil. If you are going to chalk up points, they might as well work for you instead of empty calories.
LEAFY GREENS (0 points)
Lots of benefits to them... like revving your metabolism especially spinach and kale. Leafy greens counteract acidosis, a natural metabolic process that triggers muscle wasting as we age, by neutralizing acids formed by other foods.
Anyway, these are some of the ways that you can eat yourself thin in a healthier way than the junk food, Weight Watchers treats! Shhhh! Don't tell them they said it.
Over the year, I have kept off 20 lbs. or so. My clothes fit differently and my wardrobe is smaller since I have had to purge the ones that didn't fit even though I have shopped to replace some of them.
I am not there yet but I still feel the same about some of the adages I have proposed over the past year. One of them, if how I feel about fake foods. I zip my lip when I line up to get weighed in and other members are carrying armloads of supplies that are bought for treats. These light-weight boxes filled with air, fake sugar, puffed up snacks and fake flavouring are a boon to Weight Watchers bottom line but I am not sure that they are very good for you or doing anything for the line around your bottom. They even promote the sales of such fluff by walking around the line, offering up free tastes of their latest product. They are 90% packaging, 10% fluff and 0% nutrition but they aren't selling them to be nutritious. They are selling them to make money. I listen to the folks in the lineup, primarily women, talk about the fact that they are only 3 points for a package. Well if fruit and veggies are free and zero points, why would you waste your points on their stuff when you can do better.
And.... by the way, Americans are projected to spend about $70 million on weight-loss products this year.
You can eat fruits with natural sugar in it and they have zero points. However, if you eat a teaspoon of sugar that is 1 point... and then the crap they are selling for $8 a box are 3 points. Am I losing the concept or are they? My husband picked up a nectarine from the fruit bowl yesterday and said wasn't it loaded with sugar? I said that sugar in the nectarine was natural sugar as apposed to processed. He asked what was the difference. The difference is how our bodies process natural sugar. I don't think your body knows what to do with the chemical stuff. So here is some of the good stuff you can eat and be healthier too. These are affordable foods from the supermarket that are super-effective at fighting hunger, boosting your metabolism and helping you get slim!
BLUEBERRIES (0 points)
Apparently if you eat blueberries you will automatically eat 10% less without feeling deprived, the journal Food Chemistry reports. Researchers believe that anthocyanins... compounds that give the berry its natural purple pigment, actually trick your body into thinking you've eaten more than you have, so you feel fuller longer and are less likely to snack.
CHEESE
Now don't get your shirt in a knot because of the high fat content and calories in cheese. Women who ate a piece of full-fat cheese daily were less likely to gain weight than those who had stuck to the low-fat variety... and I am now quoting The American Journal of Clinical Nutrition.
APPLES (0 points)
There is some thought that if you eat an apple prior to a meal you may eat up to 200 fewer calories each day. I don't know if that is true but it is worth a try. The concept is due to the high water content and low calorie density so it fills you up without bulking you up. Plus, they are full of soluble fibre that takes your body longer to digest.
EGGS (2 points each)
I always thought of it as the perfect food... as well as milk. So here is a new thought. Dieters eating two eggs for breakfast lost 65% more weight than those eating a bagel breakfast! Credit goes to protein's ability to keep your blood sugar steady.
COFFEE (0 points... it is what you add to it that increases that)
Ahhhhh! Coffee... I love it. Said it before and will say it again. Coffee's supply of caffeine and unique antioxidant compounds stimulates your nervous system and increases your heart rate. What's more, sipping the brew makes you less likely to suffer from blue moods and less likely to develop depression... and the more upbeat you feel, the more likely you are to skip fattening comfort foods!
WATER (0 points)
My sons and daughters-in-law are wonderful about drinking the stuff. German researchers found that drinking 16 oz. of water bumps up your metabolic rate by 30% in an hour afterwards. That is huge.
GRASS-FED BEEF (2 points per ounce)
People in Argentina eat about 47 more pounds of beef per person a year than we do, yet they are less likely to be overweight. Why? The beef they eat is grass-fed. My friend, Shane, who has Paradise Farms will be pleased to hear that since his cattle are grass-fed. Grass-fed beef contains up to 33% less fat than the usual grain-fed beef that most North Americans consume according to the Journal of Animal Science. Plus it has fewer calories and more nutrients, such as Vitamin E and omega-3 fatty acids, which keep your metabolism up.
OLIVE OIL (1 point per tsp.)
Don't worry about the high fat of olive oil. It is super-rich in oleic acid, a fatty acid that converts to a particular hormone in the intestine responsible for sending the "I'm full", signal to your brain. Other top sources of oleic acid include avocados, nuts, seeds, canola oil and grape seed oil. If you are going to chalk up points, they might as well work for you instead of empty calories.
LEAFY GREENS (0 points)
Lots of benefits to them... like revving your metabolism especially spinach and kale. Leafy greens counteract acidosis, a natural metabolic process that triggers muscle wasting as we age, by neutralizing acids formed by other foods.
Anyway, these are some of the ways that you can eat yourself thin in a healthier way than the junk food, Weight Watchers treats! Shhhh! Don't tell them they said it.
Monday, 25 June 2012
LESS-AGNA: a fungi to be around
Unghi Munghi Chicka Chicka Fungi... it was just a game when I was small jungling balls. And when I grew older, we had mushrooms but not to the extent we eat them today. Maybe they weren't readily available. I really don't know. It was just sort a side dish to steak at a steak house. It was also believed that they had no nutritional value. It is only of late that we learnt more about them. We were also taught never to pick wild mushrooms. They look like the good ones but may not be. Last week I noticed I had beds of large mushrooms under the spruce trees. I asked my gardener if they were edible and he said no. They must have grown out of the fertilizer he used. Now there is much ado about mushrooms now that red meat is out, the fat's way down and spiced up, grilled and roasted portobellos have the taste and texture of a thick, juicy steak so you better leave shroom for seconds.
For years, especially when the kids were small, I made a vegetarian lasagna that the kids really loved. Times have changed and I am now trying to cut the calories by adding more vegetables and roasting them in the oven first for flavour. As well I am using Olivieri, whole grain, ready-to-cook, lasagna sheets. I also add a little balsamic vinegar instead of sugar.
Also, light ricotta cheese is often the choice of the newer cooks and chefs so I am doing a combination of the old 1% Nordica small curd cottage cheese and new light and smooth Ricotta. But the hugest of ingredients has to be the large amount of Portobello mushrooms in this "Less-Agna" dish.
A word about Portobello mushrooms... they are actually just overgrown cremini mushrooms. They are an excellent meat substitute for all kinds of dishes. The Portobello also contains powerful phytonutrients, such as recently discovered lentinan, which seems to protect our DNA from damage. In short, they reduce the risk of cancer.
My go to spices were the typical Italian mixture of basil, thyme and oregano. I still like that although Rosemary has made a big rise, my taste buds find that it is used in too large quantities and over power the dish. I also used to make my own pasta sauce very simply with whole canned tomatoes and onions, garlic and Italian spices and salt and pepper. It was simple and tasty but often runny.
Now I use bought, prepared pasta sauce. There are so many kinds out there, you just have to find your favourite.
I didn't use parsley then either but maybe it negates the bad breath from the onions. It is like nature's mouthwash". It's odour-absorbing chlorophyll will freshen your breath plus it has diuretic properties which will help you beat the bloat so your little black dress will zip up without a hitch or you won't have to wear the elastic-waisted pants ... lovingly called her "eating pants" by a friend of mine.
LESS-AGNA IS A FUNGI TO BE AROUND
makes 8 servings. 353 calories, 9.1 g total fat, 23 g protein, 47 g carbohydrate, 3 g fiber, 19 mg cholesterol, 629 mg sodium
ingredients
3 to 5 cups of portobello mushrooms cut in chunks
2 medium zucchini unpeeled, cut into 8ths and sliced about 1/2" pieces
1 large red pepper and 1 large yellow bell pepper, seeded and chopped
1 large red onion thinly sliced then chopped
1 tbsp. Olive oil
2 tsp minced garlic
1 tsp balsamic vinegar
1 tablespoon of mixed Italian spices
1 400 g container of part-skim ricotta cheese
1 500 g container of Nordica 1% cottage cheese
1/3 cup of minced fresh parsley (although I used scissors and give it a hair cut)
1/4 cup of grated Parmesan or Asiago Cheese
1 large egg
1 package of fresh Olivieri Whole Grain Lasagna sheets
3 cups of your favourite low-sodium tomato past sauce
1 and 1/2 cups of packed shredded light mozzarella cheese
method
1. spray a large roasting pad with cooking spray. add mushrooms, zucchini, bell peppers, onion, olive oil, garlic, vinegar, and Italian spices, salt and pepper. Mix well, until vegetables are coated with seasonings. Roast, uncovered at 400 degrees for 25 minutes, stirring halfway through cooking time.
2. while vegetables are roasting, prepare cheese filling and if you are using a pasta that requires pre-cooking, do it now. in a medium bowl, combine ricotta and cottage cheeses, 1/3 cup parsley, parmesan or asiago cheeses, and egg. Mix well.
3. to assemble Less-Agna, spray a 9 x 13 inch baking dish with cooking spray. spread 1/4 cup of pasta sauce over bottom of pan. Arrange lasagna noodles, spread 1/2 cheese filling over the noodles, followed by 1/3 of the roasted vegetables. Sprinkle vegetables with 1/3 of the mozzarella. Repeat layering: noodles,other half of the cheese filling, 1/3 of the roasted vegetables followed by 1/3 of the mozzarella cheese. Last layer: noodles, pasta sauce and remaining roasted vegetables.
sprinkle with remaining mozzarella cheese.
4. bake at 400 F for 35 minutes. Remove lasagna from oven. let cool for 10 minutes before serving.
For years, especially when the kids were small, I made a vegetarian lasagna that the kids really loved. Times have changed and I am now trying to cut the calories by adding more vegetables and roasting them in the oven first for flavour. As well I am using Olivieri, whole grain, ready-to-cook, lasagna sheets. I also add a little balsamic vinegar instead of sugar.
Also, light ricotta cheese is often the choice of the newer cooks and chefs so I am doing a combination of the old 1% Nordica small curd cottage cheese and new light and smooth Ricotta. But the hugest of ingredients has to be the large amount of Portobello mushrooms in this "Less-Agna" dish.
A word about Portobello mushrooms... they are actually just overgrown cremini mushrooms. They are an excellent meat substitute for all kinds of dishes. The Portobello also contains powerful phytonutrients, such as recently discovered lentinan, which seems to protect our DNA from damage. In short, they reduce the risk of cancer.
My go to spices were the typical Italian mixture of basil, thyme and oregano. I still like that although Rosemary has made a big rise, my taste buds find that it is used in too large quantities and over power the dish. I also used to make my own pasta sauce very simply with whole canned tomatoes and onions, garlic and Italian spices and salt and pepper. It was simple and tasty but often runny.
Now I use bought, prepared pasta sauce. There are so many kinds out there, you just have to find your favourite.
I didn't use parsley then either but maybe it negates the bad breath from the onions. It is like nature's mouthwash". It's odour-absorbing chlorophyll will freshen your breath plus it has diuretic properties which will help you beat the bloat so your little black dress will zip up without a hitch or you won't have to wear the elastic-waisted pants ... lovingly called her "eating pants" by a friend of mine.
LESS-AGNA IS A FUNGI TO BE AROUND
makes 8 servings. 353 calories, 9.1 g total fat, 23 g protein, 47 g carbohydrate, 3 g fiber, 19 mg cholesterol, 629 mg sodium
ingredients
3 to 5 cups of portobello mushrooms cut in chunks
2 medium zucchini unpeeled, cut into 8ths and sliced about 1/2" pieces
1 large red pepper and 1 large yellow bell pepper, seeded and chopped
1 large red onion thinly sliced then chopped
1 tbsp. Olive oil
2 tsp minced garlic
1 tsp balsamic vinegar
1 tablespoon of mixed Italian spices
1 400 g container of part-skim ricotta cheese
1 500 g container of Nordica 1% cottage cheese
1/3 cup of minced fresh parsley (although I used scissors and give it a hair cut)
1/4 cup of grated Parmesan or Asiago Cheese
1 large egg
1 package of fresh Olivieri Whole Grain Lasagna sheets
3 cups of your favourite low-sodium tomato past sauce
1 and 1/2 cups of packed shredded light mozzarella cheese
method
1. spray a large roasting pad with cooking spray. add mushrooms, zucchini, bell peppers, onion, olive oil, garlic, vinegar, and Italian spices, salt and pepper. Mix well, until vegetables are coated with seasonings. Roast, uncovered at 400 degrees for 25 minutes, stirring halfway through cooking time.
2. while vegetables are roasting, prepare cheese filling and if you are using a pasta that requires pre-cooking, do it now. in a medium bowl, combine ricotta and cottage cheeses, 1/3 cup parsley, parmesan or asiago cheeses, and egg. Mix well.
3. to assemble Less-Agna, spray a 9 x 13 inch baking dish with cooking spray. spread 1/4 cup of pasta sauce over bottom of pan. Arrange lasagna noodles, spread 1/2 cheese filling over the noodles, followed by 1/3 of the roasted vegetables. Sprinkle vegetables with 1/3 of the mozzarella. Repeat layering: noodles,other half of the cheese filling, 1/3 of the roasted vegetables followed by 1/3 of the mozzarella cheese. Last layer: noodles, pasta sauce and remaining roasted vegetables.
sprinkle with remaining mozzarella cheese.
4. bake at 400 F for 35 minutes. Remove lasagna from oven. let cool for 10 minutes before serving.
Sunday, 24 June 2012
TO EAT OR NOT TO EAT
I was pretty controlled yesterday knowing that I had a party at night. This was a wonderful venue of hundreds of acres off a dirt road in Caledon and leading up to a house that looked like The Palace of Versailles. Even there I managed to eat within reason but the continual refilling of my wine glass paid toll on my tummy today.
It is interesting looking around at the people. I doubt that any of them overate. Cheryl Hickey from entertainment TV fame looking absolutely ravishing. I happened to be behind her at the buffet table. I was carefully taking lots of cooked green vegetables and a few slices of filet of beef. She took 3 small slices of lettuce. I asked it that was it and she answered, yep.... just air and water. There is no question she looked amazing and I thought how difficult it would have been for me to do that.
I was reading a tip in the Weight Watchers guide yesterday that says "if it doesn't taste that good, don't eat it".... meanwhile the opposite is true too... "if it tastes too good, don't eat it.... because it is probably laden with fat, sugar and/or calories". So what is left. I still believe in moderation. It isn't overnight weight loss though!
It is interesting looking around at the people. I doubt that any of them overate. Cheryl Hickey from entertainment TV fame looking absolutely ravishing. I happened to be behind her at the buffet table. I was carefully taking lots of cooked green vegetables and a few slices of filet of beef. She took 3 small slices of lettuce. I asked it that was it and she answered, yep.... just air and water. There is no question she looked amazing and I thought how difficult it would have been for me to do that.
I was reading a tip in the Weight Watchers guide yesterday that says "if it doesn't taste that good, don't eat it".... meanwhile the opposite is true too... "if it tastes too good, don't eat it.... because it is probably laden with fat, sugar and/or calories". So what is left. I still believe in moderation. It isn't overnight weight loss though!
Saturday, 23 June 2012
Vacation State of Mind
As I sat in my kitchen drinking my second cup of coffee with 2 of my mini bananaberry bran muffins, I realized I was not going to Weight Watchers to weigh in today. The same 2 pounds are up and down now for months and I am going to have to review how to deal with it. Perhaps, I am not inspired by the meetings there anymore. Perhaps, dieting is not on the top of my radar screen. Whatever it is, I will seek out a new modus operendi. After about a year of walking the walk and following the rules ... on and off, I know the rules of engagement... It is just keeping to it that seems to be the problem.
You must have heard that eating can be an emotional thing. I never really thought about it that way. I love to party. I eat when I am happy and if I am so upset that I can't eat, I make up for it when the problems have been solved. By yesterday, I realized I was in a vacation state of mind. It is late June and Herbie Fund has had one event after another. On the personal level I hosted a baby naming, a birthday party and a Father's Day event all on the same weekend. All through this last 3 month event period, it was mandatory to keep very organized and to my own credit, each event was a success.
You might ask what is a vacation state of mind. It is a let down period where you just go aaaahhhhh, similar to what some people feel when they go to the cottage. The ratrace is behind you and you chill with a glass a wine, some good friends and some snacks before eating that you probably don't need. I can hear people saying right now... so what is wrong with that! We all need some downtime sometime.
And truthfully, dieting can be somewhat challenging. It has to be your main focus. It is the you first theory. I am a make everyone else happy type of person and don't often put myself first.
So what am I going to do today that will be a beginning to put me on to the right track. Let's see what is on my agenda this weekend. Some people will be sitting by the lake in a Muskoka chair with a glass of wine and some good friends, sipping away while watching the movement on the lake.
That isn't really my vacation mode. I will be going to Caledon tonight though for a birthday party of a well-known news anchor friend. Tomorrow it is the Queen's Plate and lunch in the club house at Woodbine Racetrack. Those events are always challenging.
So I think I will start with my go-to plan of clearing away clutter or chopping veggies.
Both are therapeutic about putting ones life in order. I like the vacation state of mind for a change, I just have enjoy it with a little more control.
You must have heard that eating can be an emotional thing. I never really thought about it that way. I love to party. I eat when I am happy and if I am so upset that I can't eat, I make up for it when the problems have been solved. By yesterday, I realized I was in a vacation state of mind. It is late June and Herbie Fund has had one event after another. On the personal level I hosted a baby naming, a birthday party and a Father's Day event all on the same weekend. All through this last 3 month event period, it was mandatory to keep very organized and to my own credit, each event was a success.
You might ask what is a vacation state of mind. It is a let down period where you just go aaaahhhhh, similar to what some people feel when they go to the cottage. The ratrace is behind you and you chill with a glass a wine, some good friends and some snacks before eating that you probably don't need. I can hear people saying right now... so what is wrong with that! We all need some downtime sometime.
And truthfully, dieting can be somewhat challenging. It has to be your main focus. It is the you first theory. I am a make everyone else happy type of person and don't often put myself first.
So what am I going to do today that will be a beginning to put me on to the right track. Let's see what is on my agenda this weekend. Some people will be sitting by the lake in a Muskoka chair with a glass of wine and some good friends, sipping away while watching the movement on the lake.
That isn't really my vacation mode. I will be going to Caledon tonight though for a birthday party of a well-known news anchor friend. Tomorrow it is the Queen's Plate and lunch in the club house at Woodbine Racetrack. Those events are always challenging.
So I think I will start with my go-to plan of clearing away clutter or chopping veggies.
Both are therapeutic about putting ones life in order. I like the vacation state of mind for a change, I just have enjoy it with a little more control.
Friday, 1 June 2012
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