Posts Tagged ‘regimen’
Summer’s favorite fruit
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.
Watermelon 101
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.
Mourning cereal
Believe it or not, way back when when I was tipping the scales at 450+-pounds, I would go through a box of cereal in 2-3 days. My “trick” for accomplishing such a feat was to nibble as much cereal as I was pouring into the bowl. Had I bothered to check the suggested serving size, I would have seen that I was eating for 4. Of course, my 60-inch waist sort of made that clear already. Needless to say, I wasn’t paying attention.
To this day, I crave and love breakfast cereal. To the point of obsession. Because of this, there have been times that I’ve considered cutting it out of my diet altogether. But with a bunch of healthy cereal options available today along with the fact that cereal is a fast, convenient and delicious way to have breakfast (one of the most important meals of the day – whether on or off a diet), cereal is something I wanted to learn to live with.
But even when preparing cereal today (at 175-pounds), I still feel the urge to pour cereal into the bowl while also having a ‘cereal appetizer’ while standing at the counter. If I didn’t regulate myself, I could easily go through a third of a box of cereal or more. That’s why I never trust myself to pour cereal freely. Instead, I pour it into a measuring cup before I pour it into my breakfast bowl and add my sliced banana. And for what it’s worth, I measure the 2% milk I use, as well.
This might come as a surprise to some of you reading this. Most people assume that because I’ve kept my 250 pounds of excess weight off for over a decade, that I’ve got this weight thing beat. That’s true in some respects. But part of what keeps the excess weight off is knowing that I’ll never really have it beat and that I can never let my guard down. My daily food intake is something I’m always thinking about, planning for and paying attention to. Not in a mentally unhealthy way, but in a efficient way. Or weigh, as the case may be.
Whenever I reveal to fellow dieters that I must still pay attention to and even sometimes measure my food portions, they often register disappointment – as if they thought that once you take the weight off, you magically never have to think about dieting again. But in truth, this ‘food and health consciousness’ must become a part of ourselves that we never leave behind (even during those times when we decide it’s okay to have ice cream – or whatever – as a treat).
This need to ‘stay on top of what and how much I eat’ is reiterated almost daily for me – usually when I’m preparing breakfast and pouring breakfast cereal. I know that I can’t be trusted. So even though I’ve been “thin” for years and happily fit into my skinny jeans, I still get the measuring cup out and measure the exact amount of cereal necessary for a healthy and low calorie breakfast. It could be argued that, by now, I should know what a ‘cup’ holds. But when it comes to cereal and other ‘tempting foods,’ I know that my mind’s version of a cup full and real life’s version of a cup full are two very different things.
In other words: When it comes to cereal, the measuring cup is my friend.
But none of this has to be bad news. No matter what your most tempting foods are, you can still have them – in moderation and in healthy portions. And with tools like measuring cups, we can ‘eat like a thin person’ and not overdo it to the point of triggering a binge, stuffing ourselves to the point of discomfort or making our skinny clothes feel too tight.
What are your tempting foods? Do you still allow yourself to have them even if on some sort of weight loss program? Or do you try and avoid the foods for the time being? I’d love to hear from you on this topic. We can even discuss over a bowl of cereal. Assuming you’ve got a measuring cup I can borrow.
Mean Green Beans?
Confession time… There are some days when something as simple as a green bean can really piss me off.
Sure, I’m committed to healthy eating – and for two main reasons. First, to stay, well, healthy. Second, to keep the 250 pounds of excess weight (that I got rid of) from ever creeping back on. Because I was overweight for a large part of my life, eating healthy foods in healthy portions is something I find I always must think about. I liken it to riding a bicycle. The minute I stop peddling, I fall down, skin my knees and potentially gain 250 pounds.
This all amounts to a whole heck of a lot of self-regulation. And there are many rewards for doing so: Wearing a pair of jeans without being in total misery until I disrobe… Not accidentally realizing that I’m using my stomach as a makeshift shelf to rest my hands or other objects on (yes, I’ve done it)… Not being out of breath just from talking on the phone… And more.
But even with all of these great rewards, there are days I resent what’s required of me to stay fit and healthy. And on certain days, the targets of this resentment are green beans.
Yes. You read that right. Green beans.
I target green beans in particular because they have become a staple of my healthy eating regimen. A typical dinner for me consists of a medium to large-sized chicken thigh, sliced cherry or grape tomatoes and steamed green beans. And most times when I have this meal, I enjoy it greatly. Afterwards I’m satisfied and full – but never stuffed or in pain from eating too much. And I know it’s these ‘stricter meals’ that allow for ‘treat meals’ when special occasions or big time cravings call for it. It’s all about balance after all.
Still, there are times that green beans really piss me off. I resent having to clean them, steam them and having to sprinkle a little balsamic vinegar over them before sitting down to my typical Gregg dinner. I wonder to myself, ‘Why can’t I be having pizza instead? Or maybe a pile of mashed potatoes smothered in butter?’
There are occasions during which I’m convinced that green beans are out to get me. I see them, all bunched together (a gang, if you will) – smugly mocking me from the safety of the plate, as if they’re saying, “You have no choice but to eat us.”
Of course, the joke is on them – mainly because I remind myself that I do have a choice. It’s absolutely my choice to have the green beans. Or mashed potatoes. Or an ice cream sundae or a… Well, you get the idea. I can eat anything I want for dinner.
It’s at this point that I must think about what I really want. ‘Really’ being the key word.
Sure, I could forego green beans all together. I could replace them with another healthy vegetable that I can steam and enjoy (on most days) without added salt, butter or other substances that would make the vegetables less healthy. The fact is, green beans provide an affordable and healthy meal staple for me. And by eating them, I get all the benefits of looking good and feeling great. Isn’t that worth a little resentment from time to time?
As dieters, we often think we’re being denied certain things in life. And for most of us, those ‘things’ are food related. But here’s where we can all benefit from a shift in thinking. It’s not about what we’re being denied, but what we get in return for the choices we make: Smaller waistlines. Healthier heart rates. Clothes that fit. And knowing we look good when we walk into a room. Isn’t that worth the occasional harassment from a gang of spiteful green beans? I think so. And I’ll bet you do, too.
So next time you feel mocked by your healthy food choices, put a fork in them and chew them up gleefully. In other words, remind ‘em whose boss. After all, it’s the healthy choices we make today that benefit us tomorrow.
Do green beans or another healthy food staple sometimes piss you off? If so, I’d love to hear from you in the comments section below.
Summer deliciousness
Craving something sweet that won’t wreck your dieting and overall health-related efforts? Thankfully, nature has some goodies 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 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 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). 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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