Italian Easter Bread

By: The Food Hunter

Our family breakfast tradition on Easter is Italian Easter Bread.  Growing up in Philadelphia it was sold in all the neighborhood bakeries and you could buy it with eggs or without.  Not the case here in Phoenix. Yes, you can find it here but it's not so readily available.  So what does one do when she calls herself "the food hunter" and doesn't want family traditions to stop just because of where she lives?  She makes her own of course.

 Happy Easter!

Getting ready to go into the oven

Italian Easter Bread
1 cup milk

2 1/4 ounce packets active dry yeast

1tsp vanilla

1 tsp anise

1/2 cup sugar

4 1/2 cups flour

Zest of 1 lemon

1 tsp salt

1 stick butter cut into 1 inch pieces

Just out of the oven

Egg wash

1 egg

1 tbs water

In a small saucepan heat the milk over medium to 110 F. Add the yeast to a small bowl with the warm milk and whisk it  with 1 tablespoon of the sugar. Let sit until foamy (about 5 minutes).

Whisk in the eggs, anise and vanilla; set aside.

In a large bowl whisk together the rest of the sugar, flour, lemon zest, and salt.

Pour the flour mixture in the bowl of a mixer. With dough hook attached and mixer on medium speed, slowly add the milk .

Add the butter 1 tablespoon at a time and let it get gently incorporated into the dough. 

Be sure to mix well when all the butter is added (about 3-5 minutes). Adding more flour until your dough is stiff  not sticky. 

Put a little flour on the counter and scrape the dough out of mixer. Knead the dough a little and shape the dough into a ball.

Oil a large glass bowl and place the dough in there too rest. Rub a little oil on top of the dough and cover for about 1-1 1/2 hours.

Punch down the dough.

Divide the dough into 3 portions. Roll each portion into a strip about 15" long. Pinch the ends and start the braid...you can leave as a long braid or pinch ends together to form a wreath.

Cover with a kitchen towel and let rest 45 minutes. Preheat oven to 350.

When ready to bake brush dough with egg wash and add sprinkles. Place on a parchment lined baked pan and bake for 25-30 minutes or until golden in color.  Let cool on rack before slicing.

Slow Cooked Pheasant with Spaghetti

By: The Food Hunter

There's much more to poultry than just turkey or chicken; there's also small hens, duck and pheasant. Yes, pheasant and although it's not the most popular it's super tasty. Quite frankly I think it tastes a lot like rabbit and I love rabbit.

I was recently given a MacFarlane pheasant to cook and review. MacFarlane has been in the game-bird business for nearly 80 years. Their pheasants are all natural and aren't given any hormones or animal by products.

Like other forms of fowl, when it comes to cooking methods, pheasant is pretty versatile. It can be grilled, roasted, baked or even slow cooked in a nice sauce to be served over pasta.

Slow Cooked Pheasant with Spaghetti 
(adapted from Lidia's Italy)
½ cup dried porcini mushrooms
4 whole cloves
2 bay leaves
1 sprig fresh thyme
¼ cup extra-virgin olive oil
1 pheasant, cut into pieces
salt
freshly ground black pepper
2 medium leeks, chopped2 garlic cloves
1/4 cup pancetta, finely chopped
1 cup dry white wine
4 tablespoons tomato paste
3 cups chicken stock
½ cup Parmigiano-Reggiano, freshly grated, plus more for serving
Spaghetti or pasta of your choice

Soak the porcini in 2 cups of warm water until softened, about 30 minutes. Drain the porcini, reserving the liquid. Rinse the mushrooms and chop them coarsely, discarding any tough bits. Strain the soaking liquid through a sieve lined with cheesecloth. Set the liquid and chopped mushrooms aside. Tie the cloves, bay leaves, and thyme securely in a small square of cheesecloth.

In a large nonreactive casserole heat the oil over high heat. Add the pheasant pieces and sprinkle lightly with salt and pepper. Reduce the level of heat to medium high and cook, turning often to prevent sticking, until lightly browned, about 10 minutes. Remove the pheasant pieces.

Pour off all but 2 tablespoons of the fat from the pan. Add the leeks, garlic and pancetta to the casserole, season them lightly with salt and pepper and cook until golden, about 5 minutes. Add the chopped porcini and cook, stirring, until they are dry, about 5 minutes. Add the wine and cook, stirring, until nearly evaporated, about 4 minutes. Stir in the tomato paste until the vegetables are coated. Add the reserved porcini liquid and about 1/2 cup of the chicken stock and bring to a boil. Return the pheasant pieces to the pan and tuck the cheesecloth packet into the liquid. Adjust the level of heat to a simmer. Cover the casserole partially and simmer gently until the liquid is reduced by about half, about 15 minutes. Continue simmering, adding chicken stock 1/2 cup at a time and waiting until the liquid is reduced by half before adding more, until the pheasant is tender and the liquid is velvety, about 1 hour. Remove and discard the cheesecloth packet. (The pheasant stew can be made up to 2 days ahead and refrigerated, covered.)

Remove the pheasant pieces from the liquid and skim the fat from the surface of the stew. (It will be easier to remove the fat is the stew has been refrigerated.) Pull all the meat from the bones. Discard the skin and bones. Shred the meat coarsely and return it to the sauce. Reheat the sauce to simmering. Taste the sauce, adding salt and pepper if necessary.

Meanwhile, bring 6 quarts of salted water to a boil. Cook the pasta.

Drain the pasta and return to the pot over low heat. Add half of the liquid part of the pheasant sauce and toss until the pasta is coated. Remove from heat and stir in 1/2 cup of the grated cheese. Transfer the pasta to a serving platter or individual plates. Spoon the remaining sauce over the pasta and sprinkle with a little more grated cheese.

Fat Chance No-Going-Back Weight Loss Plan: Week 5

By: Jennifer Giralo

If you have been following the blog, welcome back! Thanks for your continued participation on my journey. If you haven’t been following the blog, I’ll give you a quick rundown so you can catch up with the group.
Eat like a slim person
Think like a slim person
Become a slim person

I've been enjoying jogging recently. It gives me more long-term satisfaction than food does when it comes to confidence and reward. I’ll be participating in the 9th Annual Pat’s Run for the Pat Tillman Foundation on April 20, 2013. It’s 4.2 miles, and I’m hoping to jog it in 45 minutes.

Week 5

Emotional triggers are unique reactions each of us individually experience due to our own past. Certain senses, whether it is smell, touch, sound, taste, or sight, can spark a strong reaction causing a variety of emotions ranging from anxiety to depression.

Our family never talked about emotional things. We were told to “rub some dirt on it.” How do I find out what my triggers are?

Sometimes our first instinct is to bury these feelings; however, in Week 5 of the Fat Chance lifestyle, we familiarize ourselves with these triggers (Week 5, Day 3). They are the key to our physical coping mechanisms, which sometimes involve food. The best way to figure out what your triggers are is to keep a journal. Every time your arousal peaks, your stress increases, your chest tightens, or depression hits, write down what you think might have caused it, or if there was no cause at all. The book suggests also writing down if you ate as a result and to write down how you felt after you ate.

The book discusses Cognitive Behavioral Theory in Week 5, which is an important tool in behavioral awareness. The author describes this plan in ways that are understandable and concise.

Cognitive Behavioral Who Ja-Ma What?

Cognitive Behavioral Theory (Week 5, Day 4) helps us understand that our emotions and the reactions we have to those emotions are controllable. Believing that emotions are out of our control is creating a truth that you use to surround yourself. With Cognitive Behavioral Theory, we learn that the thoughts and perceptions about ourselves can be a reoccurring detrimental lie that creates our worldview. Any negative thoughts about ourselves affects our actions and our confidence. By becoming aware of these negative thoughts, we can better learn to replace them with positive ones. Our actions and habits will follow accordingly. If we think we can’t eat like a slim person, then we will believe that this is a fact. Let’s replace this thought with the belief that we do have control over our emotions and behaviors.

This week’s concepts are important for bigger life changes as well. These concepts, like replacing negative thinking and becoming aware of our triggers, are significant in becoming a more well-rounded individual as far as relational communication and decision-making skills.

What are some ways we can apply Cognitive Behavioral Theory to other parts of our lives? Have you heard of this concept before?

Eating Whole Foods: The Ultimate Veggie Sandwich

I tend to eat salads most days for lunch; recently though I've wanted to switch it up a bit. So how does one get all of her veggies in and still have a nice portable lunch to carry to work.  Hence the veggie sandwich is born. But I'll be honest, when I hear the words "veggie sandwich" the first thing that comes to mind is a bunch of random veggies slapped between two pieces of tasteless white bread with absolutely no appeal. 

So being the food lover that I am I set out on a mission to change my view of the veggie sandwich forever. I scoured recipes, roasted a variety of vegetables and worked with various balsamic vinegars until I found the perfect combination.

I love buying organic vegetables from Whole Foods Market. If you feel the same way be sure to enter the contest below for a chance to win a $25 Whole Foods gift card!(might take a few seconds to load)

Grilled Veggie Sandwich with Whipped Ricotta
 (makes 1 large sandwich)

1 zucchini sliced lengthwise
1 red bell pepper, quartered
4oz mushrooms, sliced
handful arugula
handful baby spinach

olive oil
salt
pepper
Ciabatta loaf
balsamic dressing (recipe below)

Lightly coat zucchini, bell pepper and mushrooms with olive oil, salt and pepper. Grill until soft about 10 mins.

Mix about 1 tablespoon olive oil with the ricotta cheese and whisk until mixed. Add more or less depending on how fluffy you want your ricotta.

Cut open bread, spread one side with ricotta cheese and the other with balsamic dressing on the other. Place grilled vegetables on top of cheese and then add generous amounts of arugula and spinach. 

Whipped Ricotta
2oz ricotta cheese
olive oil
salt

Whisk together until thickened.



Balsamic Dressing

2 tablespoons balsamic vinegar (I used Spectrum Organics found at Whole Foods)
3 tablespoons olive oil
1 tablespoon chopped fresh basil
1 tablespoon honey
1 tablespoon dijon mustard

Whisk everything together until it emulsifies. 




a Rafflecopter giveaway

Fat Chance No-Going-Back Weight Loss Plan: Week 4

By: Jennifer Giralo

My reflection for week 3...it went smoothly! I have lost a pound from my original weight loss. Week 3 was all about changing perceptions of how we see food and how we see exercise. Our goal is to handle our emotions and stresses with substitute activities, instead of eating food when we are stressed. One substitute suggested in the book is exercise and making that exercise enjoyable so that we continue to pursue it as an alternative to food.

Some quick observations on changing perceptions:

·         Perceptions on situations, people, and things are negotiable and can be re-understood in our     mind.

·         Perceptions are not set in stone; they are not fact until we refuse to accept any alternative thinking.

·         Perceptions on ourselves, food, and exercise influence our worldview and our actions.

Week 4

While keeping the previously-learned principles in mind, we want to now use food as an ally to fight overeating. By consuming foods that satisfy you quicker, keep you full longer, and reduce your overall hunger, we can better achieve our slim calorie goals. This includes foods full of nutrients and avoiding empty calories. Some advice from the book includes:

·         Eating a healthy breakfast

o   I’ve been working on this habit lately. My partner and I enjoyed a breakfast sandwich comprised of egg-whites, spinach, and cheese on whole grain bread. 

 

o   I’ve occasionally had a Lean One protein shake for breakfast. It has lots of great vitamins, so it helps to jumpstart the metabolism. 

·          

Plan smaller meals throughout the day

·         Design a colorful plate with fruits and vegetables

o   This week I made Butternut Squash and Carrot Soup. I used the recipe on the Whole Foods website. The soup is full of nutrients; it satisfies quickly and keeps you full longer.

·         Drinking more water

·         Consuming protein with every meal

·         Fiber is your friend

Week 4, Day 6 provides an amazing list of suggested pantry items. I know this is helpful for me, because I appreciate the guidance to get me started on what to buy at a grocery store. The list goes into detail on suggested items to buy for your pantry, freezer, the refrigerator, and what to buy for fresh fruit and vegetables.

Keeping up with this workbook daily is important in creating a lifestyle. By reminding yourself of some healthy changes you can make on a meal-by-meal basis and cataloging any emotional triggers in a journal and workbook, we can be better equipped to be successful in the change!

Celebrate National Pi Day with Virtual Potluck & Enter to Win a Prize Package Worth OVer $300

By: The Food Hunter

It's national Pi Day and the Virtual Potluck Bloggers are having a pie palooza. What exactly does that mean?  Well we have lots of pie recipes to share with you and since its a virtual potluck we don't want you to go home empty handed!  So one lucky reader with win over $300 worth of prizes, thanks to our sponsors at Beanilla, My Spice, Wholesome Sweetners,Zak, and Good Cook. (See entry form below)

Be sure to check out all the VP Bloggers to see what they brought to the party! (Don't worry you only have tot enter on one of the blogs)

• CatBoy Plum Jam Crostata by Cookistry
• Carrot Jalapeño Cheese Pie by Cooking with Books
• Savory Tomato Pie by 30AEATS
• Crustless Crab & Asparagus Quiche Diabetic Foodie
  
• Mini Lemon Pies by Miss in the Kitchen
• Goat Cheese Quiche with Sweet Potato Crust by Farmgirl Gourmet
• Chicken Pot Pie with Bacon and Butternut Squash by Thyme in Our Kitchen

 Pi Day Virtual Potluck Giveaway

• 5 piece nonstick bakeware set from Good Cook
• $100 gift certificate from Oh Nuts
• 11-inch cake stand from Zak Designs
• assorted beans and extracts from Beanilla
• variety of sweeteners from Wholesome Sweeteners
• assorted spices from My Spice Sage

My contribution to this event is a Lemon Cheese Danish Pie...that's right a danish pie.  I took the best part of the danish; the filling and the cheese and put it into a pie crust. The result is a nice tart lemon flavor mellowed out by the sweetened cream cheese center.

Lemon Cheese Danish Pie

Lemon Filling
4 large eggs
1 cup sugar
2/3 cup fresh lemon juice
1/4 cup flour
1/2 tsp baking powder
1/2 tsp salt

In a bowl beat the eggs until thick. Add in the rest of the ingredients and continue beating until combined.

Cream Cheese Filling
8 oz cream cheese

1/3 cup sugar
1 egg yolk
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt 

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Sweet Tart Crust

2 1/3 cups all purpose flour
1/3 cup sugar
1/2 tsp salt
1/2 tsp baking powder
freshly grated zest of 1 small lemon
3/4 cup unsalted butter, cold, cut into 1/2 inch cubes
1 large egg
1 large egg yolk
1/2 tsp vanilla
1/4 cup heavy cream
few drops of ice water

Place the flour, sugar, salt, baking powder, and citrus zest in the bowl of a food processor and pulse several times to combine the dry ingredients. Add all of the cold, cubed butter to the bowl and pulse to process the mixture until it is sandy and there are no visible lumps of butter.

In a small bowl, whisk together the egg, egg yolk, vanilla, and heavy cream. Add the wet ingredients tot he food processor and pulse 3 or 4 times, or until the dough comes together. If necessary, add some ice water, a few drops at a time, to make the dough come together.

Remove the dough from the food processor and work it with your hands to even out any dry and wet spots. Form the dough into a ball, flatten into a disk, wrap in plastic, and chill until firm, 1 to 2 hours, before rolling out. You can freeze the dough well wrapped, for up to 2 months.

Putting it all together

Preheat oven 325. Roll out the dough into your pie pan.  Place all of the cream cheese filing in the center; making a nice circular shape.  Pour in the lemon filling around the cream cheese.  Place in oven and bake for 30 mins or until the lemon filling is set.

Roka Akor Scottsdale: Prepare to be Amazed

By: The Food Hunter

I recently had the opportunity to dine at Roka Akor, a Japanese steak and sushi restaurant in Scottsdale, Arizona. Chef Jason created a multi-course dinner, for a friend and I, showcasing some of his best menu items. The visual presentation alone was enough to swoon over.  Add that to the quality and taste of the food and it is nothing short of amazing.

We ate for hours....literally.  Plate after plate of the most innovative and exotic Japanese food prepared before our very eyes.  The main dining area showcases a 25 foot robata charcoal grill; where the meats, fish and veggies are cooked in view of the diners.  It was interesting to watch the food preparation taking place and be able to chat with the chef.

Some highlights of our meal:

Not just any old brussels sprouts...these are grilled crispy with a house made Japanese mustard.  Bonito is dried and smoked fish shaved into thin pieces that resemble wood shavings.

We were told the lamb chops are from Australia and marinated for 24 hours in Korean spices. It had to be the most tender and tasty lamb chop I've ever eaten.

Thinly sliced scallops in a citrus dressing just melted in your mouth.

Grilled Kurobuta pork belly.

The finale was a dessert tower of 3 varieties of ice cream...fresh fruit and a white chocolate brownie served on a bowl of ice.

I can't say enough about the food at Roka Akor, everything we sampled was delicious.  So good that I'm already making plans for a return visit.

Roka Akor

7299 N Scottsdale Rd
Scottsdale, AZ 85253

(480) 306-8800

http://www.rokaakor.com

Fat Chance No-Going-Back Weight Loss Plan: Week 3

By: Jennifer Giralo

I'd like to start by saying that week 2 of Fat Chance definitely had its difficulties. Along with the simple challenge of maintaining the new lifestyle, I fell ill to a stomach flu that kept me from eating anything for two days. This threw off my new lifestyle, as it lowered my metabolic rate and resulted in some serious rebound eating. The book mentions this eating as consuming anything in sight. Yeah, it felt a little like that. This was not the workbook’s fault, but it was a drastic challenge in my new lifestyle.

Being out sick for two days made me lose a large amount of weight that I immediately regained once I began eating again. I returned to comfort food to satisfy the stress and the starvation. However, now that I am back to a mental and physical homeostasis, I can return full speed with the better habits. The great part about this eating plan is that if you “mess up” one meal or one day, you can just go back to the basics of eating when hungry and lowering your caloric intake mentioned at the beginning of the book.

Week 2’s reflection had me at a gain of 2 pounds since my initial loss. I am determined to return to my workbook and make a big difference for Week 3’s reflection, and I am already seeing some great improvements since being healthy again.

Some quick observations on starvation due to sickness:

·          Decreased levels of energy, activity, motivation, and focus.

·          I had lowered my caloric intake to an unhealthy amount due to the sickness.

·          As my appetite returned, I had no concept of satisfaction or hunger.

·         As a result, I have gained 2 pounds since last week.

Week 3

Week 3 is quite eye-opening in terms of emotional awareness and perceptions. The goal of this week is to think mindfully of our perception of food’s purpose and exercise’s purpose. What do we think of these two activities? Do we have an idea in our mind that exercise is tiresome? Unnecessary? Boring? Let’s change those thoughts by performing an exercise that is fun and engaging without wearing yourself out.

Do you think of food as comforting in times of loneliness or boredom? Let’s change our perception of food and what its purpose is. Let’s think of it as a source of energy, and let’s only consume the energy we need with the right nutrients.

I notice that I eat out of sadness, loneliness, and pure boredom. In Week 3, we learn that when we eat due to loneliness, we are perceiving that food will fulfill our need for social interaction. When we eat because we are bored, we are perceiving that food will fulfill our need for entertainment or engagement.

Sometimes exercise is not appealing to me. To combat these feelings and perceptions about food and exercise, my friend Theresa invited me to free outdoor yoga, Yoga Rocks the Park. This is just one example that helped me fulfill a need for social interaction, exercise, and engagement in an activity, as well as some outdoor enjoyment.

I’m focusing on a terrible habit of mine this week. Breakfast.

The book suggests a balanced breakfast every morning in order to kick start the metabolism and keep you full with nutrients longer throughout the day.

I recently ate 2 gluten-free pancakes with some veggie bacon for breakfast, and I was full for a very long time due to the protein in the meal.

This week let’s go back to basics and become stronger with them. Use a smaller plate, eat when you’re hungry, eat slowly, and stop eating when you’re full.

We’re Rock Stars. Let’s be aware of our perceptions of things, and be aware of our perception of ourselves. Keep them positive, and you can achieve it.

Downtown Phoenix: Carly's Bistro

By: The Food Hunter

This past weekend my staff writer, Jen and I stumbled into Carly's Bistro; a small cafe in downtown Phoenix. Ok, let's be honest we didn't actually stumble into a place an hour away from our house. We were heading into the city with food on our mind when I noticed a Facebook post from Carly's saying Brunch, Brunch, Brunch.

Talk about the power of social media; I immediately called Carly's and asked about reservations. "How many are you?" "Oh come on in...no reservations needed for just two of you."  I couldn't help but think why they asked this when we walked in and the place was completely empty. I'll admit we both hesitated a minute; not sure if we wanted to stay or head somewhere else. But the quirky little place kind of appealed to us so we grabbed a window seat and settled in.

We quickly perused the brunch menu and both decided on the Greek egg sandwich with a side of fresh fruit. For $6.95 we got a nice portion of scrambled eggs topped with feta cheese, tomatoes and spinach on a toasted ciabatta roll.  Served with a bowl of fresh cut fruit...I thought it was excellent and well worth the money.

Shortly after digging in things started to get interesting. First, we were no longer the only ones in the restaurant.  People were steadily arriving...obviously knowing something we didn't. Second, musicians started popping up and playing from out of nowhere...at least that's how it seemed.

Arriving first was a cello player; followed by a drummer.  About 10 minutes later a clarinet player arrived and a man with a saxophone. The band just kept growing before our eyes. Whatever was going on I had no idea but they were playing some wonderful jazz.

We found out later that Sunday brunch at Carly's includes live jazz...why they all showed up at different times out of nowhere....I guess I'll never know.  But if you find yourself in downtown Phoenix on a Sunday morning I would highly recommend stopping in.  Whatever you do don't let the empty seats fool you...by the time we left it was standing room only.

Carly's Bistro
128 E Roosevelt St 
Phoenix, AZ 85004

(602) 262-2759

Make Ahead Egg Bake: Brown Bag Series #12

In my brown bag this week: Make Ahead Egg Bake.  Egg bakes are the way to go when it comes to having a versatile, healthy breakfast ready when you are.  They can be easily customized to fit your tastes or to accommodate whats in your fridge at the moment. Meats, herbs and veggies are all interchangeable with your favorites.  I usually make several different varieties at once and freeze them.  Below is one of my favorite combinations.

Make Ahead Egg Bake

2-3 slices of whole wheat bread, cut into ½ inch cubes
1 Italian sausage link casing removed
2 packed cups spinach, finely chopped
10 oz sliced crimini mushrooms
1 bell pepper, chopped
1 chili pepper, diced
1 Tbsp olive oil
1 tsp fresh thyme, finely chopped
1 tsp salt
1/4 cup grated parmesan
4 eggs
2 egg whites
milk

1. Preheat oven to 375 degrees. Prepare a loaf pan with non-stick cooking spray.
2. Evenly spread the bread cubes in the bottom of the baking dish.
3. In a large sauté pan, cook the sausage over medium-high heat, breaking apart with a wooden spoon, about 8-10 minutes.
4. Remove the sausage to a plate lined with a paper towel to absorb the excess grease.
5. Without washing the pan, keep the heat on medium high and add the olive oil, saute the peppers until soft.
6. Add the mushrooms and spinach to the pan and cook until the spinach is wilted, about 4-5 minutes. Add the sausage back to the mixture.
7. Pour the mixture over the bread cubes in the baking dish. Then sprinkle the Parmesan over the top of the mixture.
8. In a medium bowl, whisk together the eggs, egg whites and milk. Pour over the ingredients in the baking dish and push the mixture down into the bread, so the bread starts to absorb the egg and milk.
9. The best method is to let the bread absorb the mixture for about 30 minutes before baking. If you are short on time you can skip this step.
10. Bake at 375 degrees for 20-25 minutes, until its baked through and the top is golden.
11. Let cool at least 10 minutes. Cut into 6-10 pieces, depending on your appetite.

Fat Chance No-Going-Back Weight Loss Plan: Week Two

By Jennifer Giralo

It’s week two of the Fat ChanceNo-Going-Back Weight Loss Plan!

Each week calls for a reflection. How did everyone do last week? What were the challenges? What were the accomplishments?

Some quick observations upon the reflection at the end of Week 1:

·          I experienced increased levels of activity and energy.

·          I have lowered my caloric intake to a healthy amount.

·         I have been aware of my bodies nutrition needs and cravings.

·          I have eaten when I am hungry and have stopped eating when I am satisfied.

·         As a result, I have lost 4 pounds since beginning this plan one week ago.

To remind myself of each lesson, I write a summary of each page of the workbook posted where I walk frequently. Mine is posted on my fridge, and I remind myself of my daily goals by reading them again when I walk by them. 

This plan has helped me to regain a lot of control over food. In the past, I was eating uncontrollably as I could not control the events in my life. However, with a new found power and choice in my eating habits, I feel as if I have the will-power to choose healthier alternatives.

My life partner, Will, has even joined in my adventure. He has noticed a significant weight loss the first week as well, with a total of 7 pounds gone!

Week 2

Week 2 is centered on control and awareness. The book recommends observing a slim person’s eating habits, taking note of when they eat and the portions they eat. Is it a balanced diet? Do they stop when they are satisfied?

A large theme of this book is tackling the unproductive habits developed from over-eating. By becoming more aware of your emotional triggers and eating habits, we can better understand when we are hungry and when we are satisfied.

One of my favorite meals that Will and I made together last week was Orange-seared Tofu with Jasmine Rice. We improvised our own recipe for this dish, but we absolutely loved it. It is high in protein and high in flavor! This dish is also very satisfying and filling. 

 Orange-seared Tofu with Jasmine Rice

1 Package Extra Firm Tofu

1 Cup Baby Corn

1 Cup Water Chestnuts

2 Tablespoons Orange (Can be exchanged with Soy Sauce or Sesame Sauce)

In a larger stir-fry pan, sear the tofu until light brown on both sides. Then add the baby corn and water chestnuts. When the vegetables are heated, add the sauce to the mix and cook until the dish is well-mixed.

The book suggests only eating when you are hungry; however, it later mentions that if you do not receive nutrients, your body will start to store your food (Week 1, Day 5). Your body goes into a “Survival Mode” in order to live off of the calories it has been given. I believe snacking on a nutritious food is helpful to lessen your hunger. Snacking on a granola bar, an apple, or some dried-up cranberries can help to ease your hunger so that: A. You are not likely to overeat during your next meal. B. Your body does not store every single piece of the next meal you eat. What is your opinion on snacking?

Another struggle I find in this weight loss plan is finding alternatives. Although the book references websites in the back of the book, I feel that more recipes or ideas within the text would be useful while working through the book. However, the benefit to this is that the plan allows you the freedom to make your own choices and to think like a slim person on your own, instead of restricting you to a specific meal plan. What are some alternatives you choose to eat in place of a meal with higher calories? Or what are some substitutions you use for those who cannot eat gluten or lactose?

I look forward to my next reflection day, and I hope you join me for next week’s Fat Chance blog!