Posts Tagged ‘family’
I’m generally not a fan of diet-related fasting of any kind. However, when I read this quote from Yoko Ono, I was suddenly very much in favor of this kind of fast. A fast from negativity about our own selves.
Doing this might seem easy at first. But try getting through even just one hour without being negative about yourself or your body (in your own head). It’s surprising how often I’m reminded that my most “vocal” critic is actually that little voice inside my head. Can anyone else relate to this? I imagine the answer is, “Yes.”
So why not try and ignore that little voice? The one that tells you your body’s not perfect? Or the one that tells you you’re not lovable? Or the one that says you should be further ahead in your career? Whatever kind of negativity your mind is offering about yourself, ignore it. Try to shut that voice down. And this includes shutting down actual talking out loud about ourselves (in a negative fashion). I can’t tell you how many times I’ve complained about my body or my so-called “failures” to friends and family (often making myself a punchline).
What we say to and about ourselves matters. We hear it. We feel it. It becomes part of our psychological makeup on every level. So it only make sense that changing that “voice” from negative-speak to positive-speak would have a healthy (and happy) impact on our lives.
So why not join me in taking Yoko Ono’s good advice? If doing it for three days seems like too much, try doing it for just an hour, and then build upon it from there. The psyche you save may be your own.
(And remember: no matter what your health-minded goals are, you are beautiful and perfect in this very moment! The sooner you recognize this, the sooner any kind of goals can be achieved!)
Photo Source: Pinterest
This label represents the only diet plan you need throughout the holiday season. Relax. Revise. Enjoy (in moderation) — and be good to yourself, mentally. (And know that I wish you a very Happy Christmas, New Year and “all of the above.” Thank you so much for being part of the Just Stop Eating So Much family! Here’s to a great 2016 for us all!)
This Thanksgiving, try a new tradition with friends and family just before dinner is served. Take turns, one by one, sharing three things you’re most thankful for this year.
Let each person seated at the table take a turn (even the kids at their table) and really listen to what people are grateful for – and really think about the things that make you feel blessed. It’s called an “Attitude of Gratitude” and it is something that will help you in all your efforts even beyond this time-honored holiday.
Happy Turkey Day to one all!
Looking to cook up some mouth watering, diet friendly steaks that are as healthy as they are delicious? Well, look no further – because I’m going to share my tried and true recipe for creating delicious steaks that are sure to please any dieter as well as any dinner guest (whether the guest is on a diet or not).
I usually fix these steaks on Sunday nights as a special weekend treat. And the best part is, when having guests over, I don’t have to do anything different to “dress up” (read: add flavor to) their steaks. Easy. Fast. Delicious. No outdoor grill necessary. Just a broiler and a few spices. And the best part? Steaks prepared this way won’t wreck your diet!
First things first: Look for steaks that are red, juicy and fresh (always check the expiration date and never purchase steaks that are about to “expire” or look dull in color or that are even starting to “grey”). The steaks should also have “fat veins” running through the meat as well as some fat around the edges. We won’t be using any additional butter or oil with this recipe, so the fat in the steak helps with the flavor (making the steaks virtually self-basting while broiling and extremely juicy and tender for eating).
And no, this naturally occurring fat won’t harm your healthy eating plan when eaten in moderation. (It’s all about balance, remember?)
I usually prefer big, thick Rib-eye steaks. And the cuts of meat I prefer are large. But as you’ll read later, each of the steaks I buy serve up more than one serving, which makes for convenient “left over” meals during the week.
Steak à la Gregg
2 – 4 Rib-eye Steaks (depending on number of guests – can always make 1 steak, too)
Fresh Ground Pepper
• Preheat Broiler to Highest Setting
• Line Shallow, Broiler-Safe Baking Pan with Nonstick Aluminum Foil
• Place steaks on foil (in pan)
• Cover each steak generously with Granulated Garlic and Fresh Ground Pepper
• Broil for 10 – 17 minutes, depending on thickness of meat
• Remove pan from broiler, turn steaks over, re-sprinkle with Garlic and Pepper (being careful of the sometimes bubbling liquefied fat)
• Broil for 5 – 7 minutes more (depending on desired cooking temperature)
• Remove from Broiler (again, being careful of the sometimes bubbling liquefied fat)
• Carefully remove steak from broiling pan, place on doubled paper towel (on plate)
• Put another doubled-paper towel on other side, then “press” steak (which is now between the paper towels) with spatula (this soaks up most of the “fat juice” from the steaks, but still leaves the steak moist with a little bit running liquid)
• Remove paper towels, turn steak over (so the first side cooked faces up for “best presentation” purposes)
• Add side salad (recipe for salad shown will be shared next week)
• Serve immediately
Additional Tip: As always, you want to keep portion control in mind. I usually eat about half of my steak and save the rest for an easy midweek meal (chopping up the remaining portion in a salad or simply warming it up and serving with steamed vegetables and freshly chopped cherry or grape tomatoes). If you think you might overdo it (eat too much!), then cut your steak portion in half before serving.
Also, because I know I will be reheating the saved portion of the steak later in the week, I usually undercook my steak a little, and avoid eating that part of it during the first serving.
For the side salad recipe, click here.
Please let me know how you like this recipe! Or better yet? Invite me over!