I love
Jamie Oliver both for his rustic and easy recipes and his efforts to get proper
food into schools. Unfortunately
the poor guy came under fire recently for his weight, responding to an
Australian journalists question on his weight with “I do my best. Working in the food
business is quite hard when someone is constantly asking you to try things.”
The fact is that whilst Jamie produces some pretty
wonderful healthy recipes he also has some real heart attack recipes out there
such as his delicious refrigerator cake:
The problem is that if you enjoy cooking it’s easy to
over-indulge, tasting recipes as you go, eating the first cookie of the batch
to check it came out ok, trying out new recipes. However food and cooking is such a pleasure in life, so it’s
such a shame to have to give up your love of cooking and delicious recipes in
order to keep your figure.
So how can you be a slim foodie?
- One of the great things about being into cooking is
cooking enjoyable food that you want to savour … food far removed from tasteless
diet food. This is something you
should take advantage of … great tasting fresh food is more satisfying than
processed bland food.
- look to cook with and eat the freshest ingredients,
and always think of how you can up the flavour of your food … add fresh berries
and chopped hazlenuts to your breakfast cereal or a spoonful of greek yoghurt
to your muesli for a luxurious taste
- savour your delicious food … people tend to eat the
least tasty food much quicker than the really tasty stuff … taste is only
perceived in your mouth, so if it tastes good you’re going to chew it and
savour the flavour
- your high foodie standards are a good thing … look
for the freshest highest quality ingredients and buy organic where possible.
Your kitchen creations will taste better as a result, and if something you
cooked up doesn’t taste good discard it.
- when trying out recipes have people on hand to eat
your output, partners and kids are good and forgiving food tasters. If no one
is available to try out your food be ready to store it … you can freeze most
cooked meals and a lot of desserts. If you make a full size cake you can freeze
it in slices. For other goodies
like cakes and biscuits, if you can’t store them share them with your friends,
colleagues or neighbours … you’ll make yourself popular with them and they won’t
be around to tempt you to eat them.
- experiment with healthy taste enhancers .. I love
Ndali vanilla essence to make lower-fat recipes taste creamy and cinnamon and
ginger enhance sweetness and add depth to the taste of baked goods. Using
molasses sugar, rather than refined sugar, adds a lovely treacally taste.
- get into garnishes, top your food with fresh herbs,
they look good, add flavour and taste
- remember not to eat when you’re not hungry, either
cook up for a meal time or save it for later
- when cooking you do sometimes have to taste foods
as you go, but limit yourself to a teaspoon taste at each stage in the process
and put the used bowls and spoons straight in the sink with some washing up
liquid, to avoid the temptation to lick the spoon or bowl clean!
- make sure all your cooking is based on healthy
ingredients … always look for recipes that incorporate fruits or vegetables or
wholegrains. If the recipe doesn’t call for veggies then make them up as a side
dish and serve your main dish over them as a stack.
- Use your cooking curiosity to find and develop the
best healthy recipes you can, a lot of savoury meals can be cooked with less
fat, most cakes can be made with wholegrain flour and most desserts taste
better with some fresh fruit added.
- when you are cooking super rich indulgent food
remember it’s much more calorie dense, so you shouldn’t eat a huge portion …
serve yourself a starter size portion for your main and only cook one indulgent
course, so if you have a steak and ale pie planned then go for a salad starter
and light fruit dessert, or if you’re planning a triple chocolate pudding
extravaganza then have a nice fish main.
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