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11:59 am - Posted by Gregg

Visiting the farmers market during summer months is always a delight because one of my favorite farmers picks out a watermelon for me to enjoy during the next week. When fresh, crisp and sweet, I find watermelon as enjoyable as a bowl of ice cream. And yes — I still enjoy naturally made ice cream or frozen yogurt from time to time. But I balance those treats out with fresh fruit. And during the summer, I do everything I can to enjoy watermelon for all it’s worth.

Studies have revealed that besides being delicious, watermelon delivers several health benefits, including being an excellent source of Vitamin C as well as a good source of Vitamins A and B6. It also contains the carotenoid antioxidant lycopene, which can help neutralize free radicals and help prevent prostate cancer. Watermelon has been shown to reduce the risk of other types of cancers as well. Plus, its high water content makes it great for hydration. What’s more, it’s a terrific dessert or snack for kids and can help them understand that not every “treat” has to come covered in fudge.

When given the option at the farmers market, I always go for seedless watermelon. I’m not a happy camper if I must interrupt my chewing with spitting seeds into a nearby napkin (even though I suppose it burns a few more calories).

According to produce specialists, Mid-June through mid-August is when watermelon is at its ripest (with July being the most prized month of all). So let’s go watermelon shopping, shall we?

When picking a whole watermelon, size matters since 80% of a watermelon is water. Pick one of the largest you can find, while making sure the exterior doesn’t have any visible cuts, bruising, dents or soft spots. Experts also suggest looking for a yellowish area on the melon’s exterior, which indicates its ripeness after sitting in the sun.

Next, do what you’ve likely seen other shoppers do — knock-knock on the exterior with your knuckle. You’re listening for a slight echo to your knock, which indicates that the fruit is ripe. A dull thud could indicate otherwise.

When preparing watermelon for guests, or myself, I make sure to make the eating experience as relaxed and “special” as possible — therefore I don’t usually serve it in wedges. Giving food a more delectable presentation is something I strive for almost every time I eat. This helps my brain, eyes and other senses know that I’m eating, which helps ‘up’ the enjoyment factor — and, therefore, the satisfaction and fullness factors.

I suggest slicing watermelon into quarters, length wise, then taking a quarter and carefully running a knife along the red center’s outer edge and the whiteness of the rind. Cut all the way around on both sides, so that the whole quarter of the red stuff could slip out. But don’t slip it out just yet. Next, cut the fruit from side to side, on both exposed sides of the quarter. Finally, cut across your long slices, from left to right, leaving about 1/2 to 2/3 of an inch between each slice.

Next, slide your perfectly prepared chunks into serving bowls. But before you serve the fruit, put the bowls into the freezer for 5-10 minutes to give the fruit an extra kick of crispiness.

When time to serve, pull the bowls from the freezer and serve with a napkin underneath (to keep the bowl from being too chilly to the touch). The watermelon chunks should have a minimal layer of frost that kicks up the flavor and the crunchy quotient, making for a texture-y, sweet and delicious eating experience. (Careful not to keep the chunks in the freezer too long or the pieces will freeze and require a little defrosting before being comfortably edible).

Saving the uneaten portion of the watermelon can be handled two ways — either by “chunking up” the remaining portion and putting it into airtight containers and storing in the fridge; or wrapping up the other half or quarters (rind and all) in cellophane wrap and then wrapping them in an additional plastic bag before putting into the fridge (to avoid having to clean up leaked watermelon juice at a later time). Plan on consuming the leftover fruit sooner rather than later to enjoy it at its freshest.

Watermelon. When enjoyed at its peak, it can kick ice cream’s butt anytime. Or, at the very least, tie it in deliciousness.

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5:10 pm - Posted by Gregg

Old Haunts From Our Past JustStopEatingSoMuch.com

As a grown adult who has not only survived child abuse, but thrived in spite of it, I never imagined I’d suddenly be dealing with the pain (and even shame) all over again at this stage of my adult life—especially since I spent a lot of time examining and processing the goings on and then even writing about them in my recent memoir.

So imagine my surprise when similar issues cropped up anew—in this case at the hands of my father—and I’ve found myself having to once again defend and explain my position to strangers, even though I (and my sister) are the ones who were abused for years and years.

People who’ve read my book often ask me what my father, who’s still alive, thinks of it, given that he’s not portrayed in a positive light (albeit a very truthful one). My answer is simple: My father, who is a textbook definition of a narcissist, hasn’t read my book. And he never will. This isn’t because he’s bitter. It’s simply because he’s just not interested in any subject (or tome) in which he’s not the central character.

Although initially blaming most of the horrors of my sister’s and my childhood on our mother (a textbook definition of a monster), with time and growth, we can now see that my mother was mentally ill (her claims to her second husband, who enabled her up to and even after her death, included that she was a French princess who escaped her country to escape tyranny and later adopted me from Iran and my sister from Germany). For the record, my mom was born and raised in Florida. Oh, and neither my sister nor I were adopted—despite everyone believing we were; and then thinking we were the pathological liars because we tried to convince them otherwise (even when we were young, school-aged children).

This hindsight about my mother is important because, in my humble opinion, it makes my father and my mother’s relatives more culpable for my mom’s sins against her children since they left us alone with her and never interceded—not even when her flights of delusion went public. Then and now, my father was only interested in serving his own interests.

I once joked to my sister, it’s amazing that she and I can tie our own shoe laces given some of the horrors we’ve lived through. Many of the events were so horrific that people think we’re exaggerating to this day. Thus, despite my recent book that shares my story, my sister and I don’t talk about our childhood often. And thankfully, there’s usually no need to. That was then—this is now. And through insight, self-love and inner strength, my sister and I are both not only able to tie our shoes, but are living very happy lives and even have very contented marriages (despite the suggested mold offered by our parents).

But recently, our father has once again put my sister and I in positions in which where we’ve been forced to explain to strangers why we aren’t closer to him and why we don’t have all the information they’re seeking. My father (still a narcissist and still stubborn) was in an accident (a result of his own ignorance) and ended up in a far away hospital, delirious. Out of the blue, we received phone calls from caseworkers (who had to initially hunt us down via internet), needing to know why my dad was in the circumstances he was (at the time of the accident) and why we weren’t able to answer more questions in regard to such and beyond (inquiries regarding his health, contact numbers, etc.).

After a couple phone calls with the hospital caseworkers (who I must admit were very understanding and nonjudgmental), I admitted to my sister that the pain, humiliation and shame of being an abused child had all come rushing back. There I was, on the phone with strangers, trying to get them to believe me when I explained why circumstances were what they were. These calls brought me right back to a time during my teen years—when I called the local police to report my mother’s abuse. Because most of what I was reporting wasn’t physical abuse, they didn’t take me seriously and never responded to my call for help.

Because of these recent incidences with my dad, my sister revealed that she was feeling the same kinds of things I was. And although we live in separate parts of the country, my sister and I were connected by an unspoken bond of emotional numbness for several days after.

I suppose that carrying the title of an adult survivor of child abuse never really goes away. There are always going to be circumstances that bring issues up—especially when the abusers have never admitted their wrongdoing or asked for forgiveness. This can apparently happen even after we have forgiven the offending parties in our own minds (and for our own benefit).

It wasn’t too long ago that my sister and I got word that our mother had passed away—long after her actual death. We hadn’t been notified at the time. We hadn’t been asked to attend the funeral. We hadn’t been considered at all. It became a little clearer why this was the case when we tracked down her obituary online, which stated that my sister and I were [still] “adopted” children. The real kicker to all this is that a few of my mom’s relatives—who know we are not adopted—not only attended the funeral, but also did not question why we hadn’t been invited to attend or even wonder aloud about the obituary full of untruths.

So it seems being a “survivor” of child abuse would be a verb rather than an adjective. And the biggest reminder my sister and I take away from these recent events involving our father is to never feel guilt or shame—not only when describing circumstances, but also (and especially) if people don’t understand or even think we might be being dishonest when talking to them about such.

No matter what any of us has survived in the past, the fact that we’re able to talk about it, find understanding in it—and eventually freedom from it—is worthy of a gold medal of courage. And it seems there will be times when, even after we’ve moved on, people who haven’t (perhaps even our abusers) will force us to once again get mired down in the process that requires us to extract ourselves from otherwise horrific situations (even if just memories from our past).

But just as it was during our healing periods in the past, the mental work—and belief in ourselves—is worth it.

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12:54 pm - Posted by Gregg

Nutrition rockstar Joy Bauer (seen regularly on NBC’s TODAY show) has a brand new book called From Junk Food to Joy Food, which is chock full of recipe makeovers that takes everyday favorites (each loaded with calories, salt, etc.) and swaps them out for brand new, healthier recipes — each of which guarantees the same amount of flavor and satisfaction (but without the food hangover).

From Junk Food to Joy Food (which also happens to feature gorgeous food photography) is based on Joy’s popular ongoing series on NBC’s TODAY show, which transforms fattening favorites — including Barbecue Ribs, Vegetable Lo Mein, Boston Cream Pie, Spaghetti and Meatballs, Chocolate Crunch Bars, Mint Chocolate Chip Ice Cream and even Devil Dogs — into lightened-up versions that even those trying to lose excess weight can enjoy any time. Says Joy, herself, “People who are tired of restrictive eating plans, juice fasts, and other programs that forbid favorite fare will love this new way of eating.”

Joy has always been someone who inspires me. And lucky for us Just Stoppers, she’s allowed me to feature one of the delicious recipes from her book here. This Apple Cobbler Oatmeal makes for the perfect weekday breakfast — or even a fun brunch idea for friends and family on the weekends. And we don’t have to “go off” of our diets or healthy eating plans to make and enjoy it. Joy also uses all natural ingredients in the recipe, which is a big plus.

JOY BAUER’S APPLE COBBLER OATMEAL
Junk Food version (before): 420 calories
Joy Food version (after): 246 calories

Ingredients:
2 teaspoons whipped butter
1 apple, finely chopped with the skin on
½ teaspoon cinnamon
1 cup old-fashioned rolled oats
1 ¾ cups unsweetened vanilla almond milk
1 teaspoon vanilla extract

Directions:
Add the butter to a skillet and place over medium heat. Once the butter has melted, add the chopped apple and cinnamon. Stir to combine and sauté until they are just cooked but still crisp, 2 to 3 minutes.  Meanwhile, combine the oats and almond milk in a medium saucepan. Bring the mixture to a boil then lower the heat to a simmer. Cook for 3 to 5 minutes or until the oatmeal reaches your desired consistency. Stir in the vanilla.  Split the oatmeal between 2 bowls and top each with half of the apple-cinnamon mixture. (Makes 2 servings.)

To check out Joy’s latest book, From Junk Food to Joy Food, you can click here.

Photo Source: Joy Bauer

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August 31, 2015

Watermelon 101

12:58 pm - Posted by Gregg

When it comes to eating “cleaner” and “fresher” foods, it’s no secret — doing so usually means re-training your taste buds. There are so many additives, food substitutes and chemicals in over-processed junk food that often when we start a healthier eating regime, so-called ‘healthy’ foods taste like cardboard.

In my first book, I write about giving taste buds a couple days (or more) to adjust to the new way of eating – while assuring readers that eventually the healthier food will taste better. And yes, this means the unhealthier foods will begin to taste worse. In fact, I can tell when food is overly processed with too many additives, too much salt or (heaven forbid) has trans fats as an ingredient. It’s not a matter of not eating this junk to avoid going back to weighing over 450 pounds – I simply hate the way these foods taste and hate how I would feel (lethargic, nauseas, physically ill) if I still consumed them.

Thankfully, nature has some goodies of its own that can rival even the sweetest cakes or frozen treats. And one of these bounties is good ol’ watermelon. When fresh, crisp and sweet, I find it as enjoyable as a bowl of ice cream. And yes, I still enjoy naturally made ice cream or frozen yogurt from time to time. But I balance those treats out with fresh fruit. And during this time of year (just before the winter months hit), I do my best to enjoy watermelon for all it’s worth.

Studies have revealed that besides being delicious, watermelon delivers several health benefits, including being an excellent source of Vitamin C as well as a good source of Vitamins A and B6. It also contains the carotenoid antioxidant lycopene, which can help neutralize free radicals and help prevent prostate cancer. Watermelon has been shown to reduce the risk of other types of cancers as well. Plus, its high water content makes it great for hydration. What’s more, it’s a terrific dessert or snack for kids and can help them understand that not every ‘treat’ has to come covered in fudge.

When selecting watermelon, I always go for seedless. I’m not a happy camper if I must interrupt my chewing with spitting seeds into a nearby napkin (even though I suppose it burns a few more calories).

According to produce specialists, Mid-June through mid-August is when watermelon is at its ripest (with July being the most prized month of all). Good watermelon can still be found even now. But its time is growing nigh. Even if imported from warmer climates during the winter, it’s likely not as delicious as the fruit the summertime month’s offer. So let’s go watermelon shopping, shall we?

When picking a whole watermelon, size matters since 80% of a watermelon is water. Pick one of the largest you can find, while making sure the exterior doesn’t have any visible cuts, bruising, dents or soft spots. Experts also suggest looking for a yellowish area on the melon’s exterior, which indicates its ripeness after sitting in the sun.

Next, do what you’ve likely seen other shoppers do – knock-knock on the exterior with your knuckle. You’re listening for a slight echo to your knock, which indicates that the fruit is ripe. A dull thud could indicate otherwise.

When preparing watermelon for guests, or myself, I make sure to make the eating experience as relaxed and “special” as possible – therefore I don’t usually serve it in wedges. Giving food a more delectable presentation is something I strive for almost every time I eat. This helps my brain, eyes and other senses know that I’m eating, which helps ‘up’ the enjoyment factor – and, therefore, the satisfaction and fullness factors.

I suggest slicing watermelon into quarters, length wise, then taking a quarter and carefully running a knife along the red center’s outer edge and the whiteness of the rind. Cut all the way around on both sides, so that the whole quarter of the red stuff could slip out. But don’t slip it out just yet. Next, cut the fruit from side to side, on both exposed sides of the quarter. Finally, cut across your long slices, from left to right, leaving about 1/2 to 2/3 of an inch between each slice.

Next, slide your perfectly prepared chunks into serving bowls. But before you serve the fruit, put the bowls into the freezer for 5-10 minutes to give the fruit an extra kick of crispiness.

When time to serve, pull the bowls from the freezer and serve with a napkin underneath (to keep the bowl from being too chilly to the touch). The watermelon chunks should have a minimal layer of frost that kicks up the flavor and the crunchy quotient, making for a texture-y, sweet and delicious eating experience. (Careful not to keep the chunks in the freezer too long or the pieces will freeze and require a little defrosting before being comfortably edible).

Saving the uneaten portion of the watermelon can be handled two ways – either by “chunking up” the remaining portion and putting it into airtight containers and storing in the fridge; or wrapping up the other half or quarters (rind and all) in cellophane wrap and then wrapping them in an additional plastic bag before putting into the fridge (to avoid having to clean up leaked watermelon juice at a later time). Plan on consuming the leftover fruit sooner rather than later to enjoy it at its freshest.

Watermelon. It’s not just for summer picnics anymore.

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August 10, 2015

On and off the couch

12:50 pm - Posted by Gregg

As someone who’s often on the run (well, on the power walk), I often “read” books by listening to them via audio book. So it’s always a treat to find time to sit down and read a “real” book (even if I’m not actually turning pages since they’re usually on an e-reader… Ah, technology). Recently, I went “old school” and read a book that required me to actually turn the pages (how many calories did I burn per page, I wonder…). Lucky for me, this tome was a real page turner and, in fact, had all the qualities of an actual audio book since even though reading, I felt like the author was speaking directly to me.

Wisdom From The Couch (2014, Central Recovery Press) was written by clinical psychologist and psychoanalyst Jennifer Kunst, who also writes an online column for Psychology Today. Her approach to the often tricky subject of finding inner peace is tackling it from the inside-out. In other words, she examines why we’re constantly plagued by various mental maladies and does so with entertaining examples that include references to pop culture and even children’s stories.

Only an author with Ms. Kunst’s talents could write about these subjects with a refreshing “Tell it like it is” take — without ever being too in your face or too morose. She fully acknowledges that life is full of challenges (and that it always will be). But her terrific approach offers humor, solace and (ultimately) a quiet understanding that let’s us know it’s okay to not be okay. Or, more accurately, to not be our perceived definition of “okay.” As I read the various chapters, which cover everything from thinking we should be living an entitled life to the old adage that slow and steady wins the race, I found myself nodding, laughing and being overcome by a tranquil state.

Suddenly, while reading, I felt less like a patient on this doctor’s couch and more like I was dishing with a friend about the human psyche (my own human psyche as it were). Could it be I’d found a salve for my worrisome thoughts that didn’t come in the form of some high calorie treat? (Heck yeah, I did — which begs for a heartfelt thanks to Ms. Kunst.)

This is the fun, whimsy and major innovation offered in Wisdom From The Couch – Ms. Kunst entertains with her expert take on the human mind, which in turn helps one to gain a greater understanding of their own thought patterns and why we sometimes become our own worst enemy (whether when trying to lose weight, achieve career success, find love, strengthen relationships or whatever we might be facing). Ms. Kunst’s overall message is that we’re okay even with our so-called foibles. In other words, we are made up of all of these challenges and can actually turn the table and view them as gifts that have come to us as a result of experiencing life at many different levels.

The message might sounds simplistic, but that’s only because Ms. Kunst delivers her prose in a way that soothes and nurtures. We’re not only left knowing ourselves (and even others) better, but also loving ourselves in this moment for being the human creatures that we are. With this renewed insight to the human condition, we can face everything (even life’s next round of challenges) with gratitude. And this is true wisdom that one can carry into every situation life has to offer (whether on or off the couch).

As someone who is often wanting to be reminded that “everything’s okay,” I found a real sense of peace and solace in this book’s pages. Thus, I wanted to share my find with other Just Stoppers. After all, if I’m okay, you’re okay… And with this book, Ms. Kunst offers us a sure footed path to not only know that, but to embrace it.

Have you read this book? What’s your take? Or do you have another recent book that you’ve read that you want to comment about? If so, all comments are welcome, below. (Thank you!)

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