Archive for June, 2016

THE JAR TELLS ALL

When I lived in London, there was interesting nutrition show on TV with a very catchy Soviet_mayones_jar_250_mltitle that I can no longer remember. (Maybe it was, “You Are What you Eat”?) A nutritionist went into the home of a very unhealthy eater and had a detailed discussion of what the person was eating on a daily basis. At the end of the week, the nutritionist came back and laid out all of the food that the person was eating for the entire week. On paper it didn’t seem all that horrific. But seeing the mounds of pizza, chips, soda, bacon, chocolate, and fried food all together, was shocking.

Often I have clients who eat very well, yet are not losing weight. When this happens, we take a closer look to see what’s going on. Often, we discover that there are “nimbles” in between that are sabotaging progress. Licking the wooden spoon when making a cake, having a taste of your husband’s pasta, having a few of you friend’s French fries or eating the crust of your child’s grilled cheese shouldn’t count. But it does. And, unfortunately,  it all adds up.

If this is your issue, you can try a visual experiment similar to what the nutritionist did on the British TV show. Take an empty jar and put it on the  kitchen counter. Every time you take a nimble or bit of this or that, put it in the jar instead of your mouth. Take a look at that jar at the end of the day. You might be VERY surprised. This could be the perfect visual aid that will give you the information that you need to see.

And who knows……..maybe just having that jar out on the counter will enough of a reminder!

 

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STICKY GRILLED CHICKEN

Oh boy is this delicious. The sesame seed garnish really makes this chicken dish wonderful! 

ingredients

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½ cup low-sodium soy sauce

½ cup balsamic vinegar

3 tbsp. honey

2 garlic cloves, minced

2 scallions, chopped

1 ½-2 lbs. chicken skinless chicken parts with bones (drumsticks, thighs, breasts)

2 tbsp. Sesame seeds, for garnish

directions

Make Marinade: In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic, and scallions. Reserve ½ cup marinade for basting chicken after grilling.

Add chicken to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator at least 3 hours and up to overnight.

When ready to grill, heat grill to high. Oil grates and add chicken. Periodically baste with marinade and grill until cooked through, 7-10 minutes per side. Garnish with sesame seeds.

(Adapted from a recipe found http://www.delish.com)

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TOMATO AND CUCUMBER SALAD WITH PEACH DRESSING

This salad screams SUMMER! 

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1 medium English cucumber

2 pounds multicolored heirloom tomatoes, cored and cut into 1/3-in.-thick slices

¾ cup thinly vertically sliced red onion

½ cup small basil leaves, divided

salt and freshly ground black pepper

peach dressing ingredients

2 tablespoons red wine vinegar

1 tablespoon chopped fresh thyme

1 teaspoon sugar

1 very ripe peach, peeled and finely chopped (about 1/2 cup)

4 tablespoons extra-virgin olive oil

directions

Make the peach dressing by combining the first 4 ingredients in a large bowl, stirring with a whisk. Let stand 15 minutes, stirring occasionally. Add oil slowly, stirring with a whisk until blended.

Place the peach dressing in a large bowl. Peel cucumber at ½-inch intervals, leaving some strips of peel; halve lengthwise. Remove seeds, and slice diagonally. Add cucumber, tomatoes, onion, and ¼ cup basil to the bowl. Season with salt and pepper. Toss well; let stand 3 minutes.

Arrange salad on a platter; sprinkle evenly with remaining ¼ cup basil and serve.

(Adapted from a recipe found on myrecipes.com)

 

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IF YOU SEE SOMETHING SAY SOMETHING

The other day I was standing on a platform waiting for my Metro-North train to take 474686800me into Manhattan. Standing on the platform next to me was a woman, probably around my age (mid-50’s), wearing black pants, a black top and a cobalt blue jacket. The jacket was really interesting—it was made out of strips—it almost looked like a lattice art piece. I loved it. So I approached her and awkwardly told her that I loved her jacket. She turned and smiled. I went on to tell her that I also loved the color and that she looked great. The woman smiled  more broadly and seemed to stand a bit taller. She told me that she was heading into the city for some type of networking event. I told her that with that outfit, she was going to do just great. The woman turned directly to me and said, with true gratitude in her eyes, “Thank you so much…….you really made my day!”

The encounter with this woman was a win-win. While I made her day, I also felt great for saying something.

We live in a strange world now—we are  trained to be vigilant and suspicious of strangers. How often have you heard, “IF YOU SEE SOMETHING SAY SOMETHING”? Maybe, just maybe we can take a leap of faith, and use this phrase in a positive way. When we see something that we find to be special in some way, we CAN say something.

Give it try. Who knows–you might even make someone’s day.  It’s a wonderful feeling.

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SPICY BEEF WITH SHRIMP & BOK CHOY

I love this stir-fry!!! Feel free to play around with the ingredients. I added more shrimp and used less steak. You can add more vegetables, make it spicer or even substitute chicken. Very easy and great flavors.

ingredientsMB4844.JPG

¼ cup rice wine

1 ½ tablespoons oyster sauce

2 teaspoons cornstarch

4 teaspoons canola oil, divided

¾ pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced

¼ -½ teaspoon crushed red pepper

10 raw shrimp, peeled, deveined

1 pound bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces

directions

Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.

Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.

Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

(Adapted from a recipe found on www.eatingwell.com)

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