Moving Towards Moderation: Is Super Sized Soda The Problem? Back To The Basics | CookingDistrict.com

Moving Towards Moderation: Is Super Sized Soda The Problem? Back To The Basics

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The biggest trend in food as of late is the back to basics approach, getting away from
highly processed foods and back to whole foods —fast casual or rapid cuisine not fast
foods. People are beginning to turn away from “strictly” weight loss diet programs
and gimmicky books and turning towards “whole health” eating. This not only keeps
the weight off, but you live a healthier life style. They are focusing their attention on
organized meal plans using recipes moderate in the high fat, sodium or processed
ingredients. The full circle of the food evolution is going back to the days when
we cooked at home with garden fresh ingredients, natural hormone free, foraged
proteins, now with the luxury of enjoying many of these foods year round.

It all starts with personal responsibility and the decision to be a healthier person
both in mind and body is the start of a good plan. Going on “fad” diets work for the
short term, but eventually you will reach a breaking point and go back to your old
ways and the weight comes right back on due to old comfortable habits. Foods that
Joe ate growing up, are the foods that have been given a savvy new name. Super
foods, functional foods are new buzz words that claim to have new magical power in
healing, anti-aging, nutritional therapy and foods for specific health issues. Joe grew
up eating fresh blueberry, tomatoes, arugula, spinach, peppers, eggplants, squashes,
asparagus, broccoli, figs, peaches, cherries , radishes and beets fresh picked from his
fathers amazing garden. Joe when back to basics, eating the foods he loves coupled
with his professional cooking abilities has afforded him not only a way of life that
has helped him to loose torturing pounds, but foods that are delicious and satisfying.

Taking foods, drinks and portions sizes away from people is not the answer to
healthier living. Those choices should disappear themselves, just because people are
making smarter choices not to buy those items. People that are gluttons and refuse
to care properly for their bodies are just going to buy 2 sodas or 2 portions that
equal the super size selection. Once you make a decision to moderate, balance and
control your calories in conjunction with exercise, you will never want to go back to
that uncomfortable physical state that cripples your ability to enjoy life to its fullest.

Here is a wholesome healthy entrée choice and can be eaten with a salad or steamed
vegetable. It’s an age old recipe with a new and healthy twist….it’s Meatloaf with
Roasted Eggplant. As the title to the article implies “back to the basics”
1 Tablespoon Olive Oil
3 Cups Chopped Onion
1 Teaspoon Fresh Chopped Thyme
2 Teaspoons Kosher Salt
1 Teaspoon Fresh Cracked Black Pepper
3 tablespoons Worcestershire Sauce
3 Tablespoons Ketchup
3 Pounds 85% Lean Ground Beef
˝ Cup Plain Whole wheat bread crumbs
3 large Eggs, beaten

1 Medium size Eggplant

DIRECTIONS :
Pre-heat oven to 325 degrees
Split eggplant in half length wise, sprinkle with olive oil and salt and pepper on the
flesh of the eggplant. Place on a roasting rack (skin side down) and roast for 30
minutes. After the eggplant is roasted, allow it to cool then remove the flesh with a
large spoon.
Heat olive oil in a sauté pan and add the onions, thyme, salt and pepper. Sauté over a
medium-low heat for 8-10 minutes. Remove from heat and add the Worcestershire
sauce. Allow mixture to cool.
In a large bowl, combine chopped meat, onion mixture, roasted eggplant, bread
crumbs and eggs and ketchup. Mix well and form into a rectangular loaf. Bake
on a sheet pan lined with paper for around 1 hour or until it reaches an internal
temperature of 160 degrees. Allow to cool before slicing. You will notice the
eggplant will make the meatloaf very moist.

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