I absolutely love food! It is my passion, my vocation, my artform and my entertainment. Yet, my relationship to food has been out of balance for most of my life. I eat when I’m stressed, I eat when I’m sad, I eat when I’m bored. I eat when I’m happy. In other words, I am an emotional eater. This has caused me to lose the same 30-40 pounds over and over throughout my adult life. It has taken me a long time to be willing to come to terms with the fact that my relationship to food was what was out of balance.
I am by nature a generous person. Food is love to me. My ability to love myself, not so much. I became aware that the act of excessive eating, was how I filled myself up. Food substituted for love, and this realization was an amazing discovery. So what do I do with this information? Diets have never worked for me. I would lose the weight only to gain it back (and then some)! What I needed was a lifestyle change, not a diet. I needed to understand the why of my overeating, its triggers, and correct that distortion. In other words, I needed to create a life that was healthy and took into account my love of food. I discovered: Noom. I highly recommend it for not only helping you lose weight, but learning about the psychology of why we create unhealthy habits. If I as an elder can make changes, anyone can.
The following recipe is a good example of controlling food quantity, as well as being satisfied. I am a person who does not eat a lot of processed food. I find this not only delicious, but something created from items we usually have on hand. I usually prepare a entire can of artichoke hearts, so I can use it throughout the week.
ARTICHOKE & EGG TARTINE
INGREDIENTS:
1 teaspoon extra-virgin olive oil
1 can artichoke hearts, drained
1-2 leeks cleaned and rinsed, using white and light green parts, thinly sliced (you can also use 2-3 shallots)
1/2 teaspoon dried oregano
Freshly ground black pepper to taste
1 slice of toasted bread of choice per person
1 large farm fresh egg per person
Hot sauce (optional) I like Chalula
INSTRUCTIONS:
Drain artichokes, then place them between several layers of paper towels. Press firmly to absorb as much of the brine as possible; then chop coarsely.
Slice leeks or shallots thinly; set aside.
Heat olive oil in 10-inch non-stick skillet on medium. Add leeks or shallots and sauté until soft. Add artichokes, oregano and pepper. Sauté until hot.
Toast bread (you could also use 1/2 of an English muffin). Poach or fry eggs over-easy.
Spoon artichoke mixture on toast; top with egg.
Add a dash or two of hot sauce.
Serves up to 4
“Every woman who finally figured out her worth, has picked up her suitcases of pride and boarded a flight to freedom, which landed in the valley of change.” —Shannon L. Alder
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