Posts Tagged ‘baking’
Lately, there’s been a common question that I seem to be asked over and over again. And that question is, “Why aren’t you a professional model?”
No, wait… That’s not the common question.
The question is actually one that lots of people ask me: “How do you eat all those baked breads without gaining any of the 250-plus pounds that you lost back?”
The question comes as a result of me posting pictures of my freshly-baked bread creations to the Just Stop Eating So Much! Facebook page — usually on weekend mornings when I’m in the mood to explore my inner Martha Stewart. There’s nothing like the smell of fresh-baked goodies wafting through the house. My latest was a loaf of Sour-Cream-Blueberry Bread. And when enjoyed fresh out of the oven with (heaven forbid!) cream cheese, it makes for a wonderful treat that delights almost all the senses.
Did you catch the key word in the paragraph above? Treat.
Fresh-baked bread with cream cheese is not something I eat daily. Sometimes not even weekly. But it is something I enjoy in moderation. Even if I’m being strict with my eating plan (something that, for the record, I’m always paying close attention to, even when “treating” myself).
When working to get or stay healthy, any food and drink requires portion control. This is as true for green beans as it is for fresh-baked breads. That’s what moderation is all about. And whether you incorporate moderation into your lifestyle before, during or after a diet, it’s something you’re going to have to master at some point.
The reason I keep drilling the concept of moderation into your heads is because I’m constantly drilling it into my own. Believe me, I’m human. I get it. I want to take the whole loaf of fresh-baked Sour-Cream-Blueberry Bread, put it in a big bowl, add a vat of vanilla ice cream and find a big ol’ spoon. But this is when I quickly remind myself that this is what 450-pound Gregg would do. Not 175-pound Gregg.
The differences build from there. 450-pound Gregg, while eating every last bite of the full loaf, the ice cream and whatever else could be used as a topping (a package of Oreo cookies, for example), would be telling himself that “this is the last time I’ll ever eat foods like this.” 450-pound Gregg would devour every last bite — perhaps even while standing up or watching TV. (In other words, he wouldn’t go to the trouble of putting out a placemat and making for a nice presentation and a relaxing eating experience.)
450-pound Gregg would then be in great physical pain from eating so much all at once. And he’d likely repeat this same ritual (“last supper before starting the diet”) the very next day — if not the very next meal.
Contrarily, 175-pound Gregg would let the bread cool, then immediately slice it up, based on reasonable serving sizes. In this case, he would cut about 12 slices into a nine-inch loaf. He would then go a step further, and put the unused portions into individual containers for future use. All without lapping up any crumbs. These containers with the separated portions would be saved in the fridge or even the freezer. And since the slices are stored in portion-sized containers, the temptation to overdo it is greatly minimized — both now and in the future.
175-pound Gregg would place his current portion on a cute bistro-style plate and sit down and eat the reasonable portion (even with a small amount of low-fat cream cheese and with half of a banana, sliced up). 175-pound Gregg would enjoy this eating experience for all it’s worth. Afterward, he would realize he’s full and, more importantly, satisfied, and look forward to enjoying this treat again in the future. It should also be noted that 175-pound Gregg also got his butt to the gym at 5 a.m. — yes, even on a weekend morning — before he mixed up the batter and baked the bread.
I’m going to stop talking about myself in third person now because I don’t want to be one of “those people.” But hopefully you get the point. One person’s routine vs. another’s. Only, in actuality, it’s the same person — with only about 250-plus excess pounds separating these two different ways of enjoying fresh baked bread.
Small differences? Maybe. But consistent differences? Totally. Differences that result in better thoughts, better digestion, a better body and better health. And that, my friends, is the recipe for something most delicious indeed.
Recipe: Baked Autumn Pear
Looking for a warm weather treat that tastes delicious but won’t wreck your dieting or healthy eating efforts? Look no further This yummy recipe is so good that you can even serve it to guests without them thinking, “Why am I being served diet food?”
If this recipe seems simple, that’s because it is. But it still deliciously captures many of the warm flavors of the season. What’s more, it’s easy enough to make in one portion – or several portions – depending on how many you’re expecting for dinner. Not that you need a special occasion to enjoy this treat. It’s that good and that healthy. Enjoy!
Simply preheat oven to 375 degrees. Take your pear (or pears if serving more than one person) and peel it, cut it in half (lengthwise) and remove seeds. Next, place pear halves in a nonstick baking dish. Sprinkle with cinnamon and a dash of nutmeg (not too much!) and bake for 20 minutes. After baking, remove pears from baking dish and place on plates, then serve.
If you’re serving this dish to guests, lay a cinnamon stick across the pears for a terrific seasonal effect.