Quick & Easy Food Strategies


 

 

 

Cooking Demo from Local in home cooking

This week the groups got the chance to spend part of an evening with Katie Habib, owner of in home cooking (personal chef, interactive dinner parties, cooking lessons and party prep) right here in Newburyport at her home. Our interest was vegetables and easy, quick ways to prepare them. We wanted to know how she would whip up a side of yummy broccoli, green beans, asparagus or eggplant. When we arrived we were welcomed to her big kitchen and a tasting of crackers with a delicious caponata spread (an Italian eggplant, balsamic vinegar, olives and capers) and another simple spread made from carrots and sweet potato.

Within the hour we spent with Katie, we learned how easy it really can be to roast or sauté vegetables. She demonstrated roasting by cubing up an eggplant and a red onion, dropping them on a thick baking sheet and drizzling with a bit of oil, crushed garlic and bit of salt and pepper. She broiled them in less than 20 minutes and tossed with some feta cheese. You can broil (or bake) nearly any vegetable that way, and they come out with a wonderful flavor. She also sautéed broccoli florets in a bit of oil with garlic, salt, pepper and as it finished cooking added in some raisons and red pepper flakes. She did something similar with the green beans, finishing those instead with balsamic vinegar. We left inspired to add more vegetables into our meals.

Tim, who was the lucky winner of Katie’s services for his award in health improvement, will not be the only one signing up for her services, such as her weekly crock pot meals or in home cooking lessons. For more information about all Katie’s options, visit www.inhomecooking.net.

Developing Food Strategies from Hindsight
Back in our group sessions, we talked about those times during the week when it was challenging to maintain portion control or avoid eating less than healthy choices. Everyone has learned not to beat themselves up when that happens, and now they can use those experiences as learning opportunities.

It is amazing what you learn when you look back and see what might have worked better in different situations. For example, several people said that Easter didn’t go quite as planned, even though they were pleased they remained in greater control than ever before. For example, some found it easy to keep nibbling at food that remained on the table as everyone sat around. One easy way to avoid that is to put the food away, getting it out of everyone’s reach. Several talked about eating too much dessert because of the portions that get served, yet they were in control of the portion size. They realized that they automatically cut big pieces of pie or cake because that is just what they’ve always done, but they could just as easily do smaller slices.

Once you can identify specific strategies from past events, you can think about them proactively the next time the same type of event comes up. This is exactly what two of them did when they knew that Easter dinner would involve a buffet, since we had talked about dealing with buffets before. They both had a little healthy snack an hour or so before going, so they didn’t get to the buffet too hungry. One of them had already decided ahead of time that she would start with a salad, and both of them took a walk through to see what was on the buffet table before getting their plates. That enabled them to think about which things they really wanted most, and in what ways they could have them in a healthy balanced way. And then they left room for a bit of the desserts and again picked a couple of small things they thought looked best. Neither got full and both were perfectly satisfied. In fact they felt great about their choices and themselves.

Read What the Participants Have to Say
Find out what else the contestants learned from this topic, which they usually add the week after this post goes live. Please feel free to add your own comments as you follow along.

Have a fit and healthy week,
Alice

  • Heather H

    I was so inspired by Katie Habib’s cooking demostration. I immediately went to the store and started trying the recipes she showed us. It was refreshing to have more options and flavors. It was nice to have her show us how to do it and then to taste the results. Her Monday crockpot meals made me think about what I want on my mother’s day wish list …. THANK YOU Katie and Alice!

  • Tim Lamprey

    I have learned so much about how I eat. In the past, I knew about the choices I should have made. Now, looking at the types of food I eat is ingrained in how I make the decisions. Today, I stopped for a cup of coffee and there were all kinds of pastries and donuts available. In the past, I would have picked up a pastry or donut to go along with the coffee and would not have thought anything about doing it. This morning I had breakfast of oatmeal and I was feeling full. The temptation was there, but I didn’t feel the desire to eat any pastry. Don’t get me wrong,I can succumb to any occasional pasrty now and then, but it isn’t a “requirement” of buying a cup of coffee. By thinking about what I eat and thinking about if I really need to eat something, my diet has become a healthier diet.

  • Bobbi

    Katie Habib cooking demonstration was very ispiring and I also was very inspired to try the eggplant recipe. I tossed it with whole wheat pasta for a quick dinner. Yummmm My husband said it was a dish he wants to see weekly! That is amazing since he does not eat eggplant! Thanks for hospitality and the new way of adding veggies to our dinner plate!


Alice Greene
Healthy Lifestyle Success Coach

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