I am often asked this question: “is organic better for your health?” An article in the Washington Post addressed this very topic. To learn how organic milk, meat, eggs, produce, and fish differ from conventional versions, read more here. It presents the latest research on the subject.
When my 29-year-old son was much younger, I taught him how to cook. Let me just say that this has served him well – practical for himself, but also a fine advantage with the ladies!
My husband also used this trick – with me – and it worked. He is a great cook, and he looks great in an apron. (Not JUST an apron – shame on you!)
I am going to share with you a recipe he makes often. I have passed it along to several of my young male clients, and they have given it the “thumbs up.” It meets all the necessary criteria for young, busy men: It’s quick, easy, requires very few ingredients, and it tastes amazing. Here you go. . . . See what happens!
Fire-Roasted Meat Sauce (from Runner’s World)
Brown 1 pound ground beef in a pan. Add 1 chopped onion, 1 chopped bell pepper, and 3 minced garlic cloves; cook 3 minutes. Add a 28-ounce can fire-roasted tomatoes and 5-ounce can tomato paste. Season with oregano, basil, chile flakes, salt, and pepper. Add 1/3 cup red wine and 1 tablespoon sugar. Simmer, reduce heat, and cook 1 hour. Serve over spaghetti or penne.
I found this recipe as I was looking for something a little healthier than a chocolate milkshake. I love thick, creamy drinks when I am especially hungry . . . and wanting chocolate!!
Low-fat options just don’t quite do it. This one uses avocado instead of dairy fat, so you could call it a “Mediterranean Shake.” Better for your heart. You might be able to reduce the sugar – I can – and still enjoy it as much. Even with the sweetener, it is a big improvement over the standard fare.
My clients frequently display signs of brilliance! After a great start to a slow and steady weight loss – after decades of yo-yo swings – one of my recent superstars was trying to explain how different her attitude is now.
“This reminds me of when my kids were little. I tried to raise the first one by the book . . . to do everything perfectly . . . I was nerved up a lot! Then the second one came along, and I was just more flexible. For instance, a bottle now and then was OK with me, even though I had thought I should never do that with the first child.
I was more relaxed . . . quite frankly, the flexibility made me a better parent. That’s the way I feel about my weight loss plans now. I try to follow sensible guidelines most of the time, but when that doesn’t make sense, I just do the best I can . . . I wiggle the plan to meet my needs. I stress less, and I am losing, not as quickly as in the past, but I am not as worried about going back up either.”
Didn’t I tell you I have brilliant clients! I couldn’t have come up with a better analogy if I had tried.
A recent e-mail from a client sounded like a series of apologies: She has been struggling to get back on track with her eating.
“I didn’t . . . , I wasn’t able to keep my commitment to . . . , I have really struggled . . . “
Then I got to the last sentence, and thought, “YES! That’s great!” A simple word makes such a difference. That word is “yet.”
“I keep saying I will eat right tomorrow, but that tomorrow has not come . . . yet.”
Brilliant word! “Yet” is filled with hope and promise. It leaves the door open to improvement. That makes a world of difference.
The purpose of a kitchen gadget may not always be obvious to everyone. A recent consultation with a young man reminded me that if you don’t know what something is, you might assume it is designed for a different job altogether.
This charming young bachelor is working on improving his eating habits, and the basics of healthy cooking was a key topic of our discussion. “Do you eat vegetables?”‘ I asked.
“Not that often,” he replied, “I don’t know how to cook them.”
I mentioned that roasting is a good, simple method, and I went through the basics with him. He wanted to know how to steam vegetables, and I told him, “Oh, that’s super easy. Do you have a vegetable steamer basket?”
The response: “No, I don’t think so.”
I described the inexpensive gadget and recommended that he pick one up at Target or Kohl’s. “It’ll cost you about $5,” I said. I used my interlocking fingers to demonstrate how it opens up to accommodate any size saucepan. “It opens like a flower from a bud,” I went on, “with little metal ‘feet’ that hold the vegetables above the water as they cook.”
His face lit up. The lightbulb just went on. “Ohhhh, . . . so that’s what that is! We have one of those in the drawer. My roommate and I thought that was for straining pasta!”