Healthy Recipes Valentine
Healthy Recipes valentine
3 maneras saludables para afrontar el comer emocional
¿Puede recordar un momento en que terminó una angustiosa llamada de teléfono y luego se fue directo a la nevera como un bandido con los ojos vendados ir tras lo que podría obtener en sus manos?
Disparadores emocionales parecen desencadenó lo que se puede sentir como un frenesí casi incontrolable de comer para muchos de nosotros. Y como si lo emocional el estrés y la sensibilidad no fuera suficiente, los botones de estímulo-respuesta va salvaje para muchos de nosotros alrededor de ciertos eventos y ocasiones especiales.
¿Qué es una película sin palomitas de maíz?
Un cena fecha sin pastel de queso?
Navidad sin puré de papas?
La decepción, el estrés, trastornos y tensión, combinadas con una serie de alimentos rituales patrones, culminará en la creación de disparadores aparentemente irresistible para aquellos de nosotros que luchar con el comer emocional.
Echemos un vistazo a la anatomía de todo.
En Al principio no había mamá.
La madre escucha a su bebé llorar y por reflejo le pone al pecho. "Confort de enfermería" marca el comienzo de una relación compleja entre maravillosamente Comida y emociones. Los olores y la seguridad de la mamá son inmediatamente enredados con nuestra principal fuente de alimento, ya sea que tenga hambre o no.
Desde el momento en que puede apoderarse de nuestro galletas para la dentición primero los alimentos se empiezan a ser utilizados como una forma de compensación, recompensa, la motivación y el soborno francamente.
Cuando los niños pequeños nos enteramos de que la celebración: el azúcar! Cumpleaños, Halloween, Pascua, Día de San Valentín, Navidad … dulces es la comodidad, la comida es fiesta y este es el patrón que se juega año tras año tras año.
¿Hay alguna es de extrañar que tantos de nosotros lucha con el comer emocional?
Más importante aún, ahora que estamos aquí tratando de verse y sentirse lo mejor posible, ¿qué vamos a hacer con todo esto?
La respuesta a esta cuestión requiere un poco de pensamiento. Usted ve, hay dos cosas que tienen un montón de energía del cuerpo para pasar.
1. La digestión del alimento.
2. Gestión de las emociones.
En De hecho, cada uno de estos requiere de importantes recursos tales que el organismo considera que es muy difícil de llevar a las dos de estos procesos de forma simultánea.
Al comer cuando nos sentimos emocionalmente sensible, en realidad estamos usando el alimento para suprimir físicamente las emociones que han surgido a la superficie.
Así que, ¿por qué no simplemente observar sus emociones, en vez de comer y ver qué pasa, ¿no?
Suena bien en teoría, pero esta falta valor y, a veces la fuerza de un superhéroe. La verdad es que cuando estas oleadas emocionales vienen pulsando a través de usted más rápido que la velocidad de la luz, muchas veces esa mano en la boca antes que el cerebro puede coger el viento de lo que está pasando.
Y es por eso que las siguientes sugerencias pueden resultar muy útiles para usted:
1 – Si usted va a comer bajo los efectos de la embriaguez emocional, elija alimentos que no son físicamente adictivos. Buceando en un plato de pasta o una caja de donas es una receta para el desastre. Las carnes, quesos, pan o los cereales y el chocolate son adictivos.
Cuando usted va para estos alimentos, usted se está preparando para una doble dosis de problemas. No sólo se han elegido un alimento que pueda hacer que te sientas mal después, también has objeto de dumping sólo una ridícula cantidad de calorías en su regazo que totalmente no necesitaba. Ahora, además de la que estaba alterando emocionalmente, para empezar, tienes una buena dosis de culpabilidad y decepción para hacer frente a
¿Cuáles son las probabilidades de que te vas a comer en exceso sobre las fresas o las uvas? Trocitos de apio?
2 – Redefinir los alimentos su comodidad
Por fuerza de las cosas tratando de resistir a menudo sólo les trae a usted más rápido y más dura, así que no tiene sentido agarrando los lados de su silla, castañeteando los dientes mientras "resistir" el pastel de chocolate o alimentos de todo tipo.
En lugar de actuar de la resistencia en contra de algunos viejos patrones, dar un salto hacia lo que sea que estamos tratando de lograr. Coge una bolsa de cerezas o un plato de coles de girasol a ver qué pasa. Probablemente te sentirás infinitamente mejor que si había tomado el clásico "comida" ruta de acceso.
3 – Crear nuevas celebraciones y cambiar su juego
Siéntase como un tazón de una decadente congelados, fruta de sólo la creación de ensueño. Snuggle en un rincón en el sofá en algún lugar donde podrá apreciar plenamente el momento. Que sea especial! Saboree cada cucharada. Mira que se derrita y salga por el lado de la cuchara y se deslizan su camino a lo largo de la lengua. Que lo disfrutes. La experiencia misma.
Y entonces, cuando la taza está vacía estarán completamente peregrino en el éxtasis de comer sin tener en peligro la salud de su cuerpo.
Y la parte realmente interesante es que los alimentos debido a que ha elegido que son relativamente fáciles de digerir, su cuerpo rápidamente este proceso, y mientras que usted sonrisa de oreja a oreja a haber superado con éxito un obstáculo en tu camino, tendrás un montón de energía a la izquierda para hacer frente a esas emociones, también.
Una verdadera situación de ganar-ganar.
About the Author
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recipe for healthy heart-shaped pizza?
can someone please give me a recipe for a healthy pizza (maybe whole grain/wheat crust, and fresh/organic ingredients, low fat cheese) and how to make it heart-shaped for valentine’s day? thank you!!
I could not find a whole wheat crust with a homemade sauce
here is the dough…
Whole Wheat and Honey Pizza Dough
“Quick, easy, yummy homemade pizza dough, which you can top any way that you like. This makes a thin crust but it can be doubled for a thick crust.”
Original recipe yield:
1 – 12 inch pizza crust
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
INGREDIENTS
·1 (.25 ounce) package active dry yeast
·1 cup warm water
·2 cups whole wheat flour
·1/4 cup wheat germ
·1 teaspoon salt
·1 tablespoon honey
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3.In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
4.Roll dough on a floured pizza pan and poke a few holes in it with a fork.
5.Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.
http://allrecipes.com/recipe/whole-wheat-and-honey-pizza-dough/detail.aspx
Note- This guy Tim has a website with pictures on making this and the matching crust (not whole wheat but looks good) .see link below recipe…not sure if temp should be the 350 deg (crust recipe) or the 450 (for the tim’s website crust)..
Tim’s Simple Pizza Sauce
Here are the ingredients, cost (I used a mostly organic produce, so it’s higher than usual) and recipe for my first homemade pizza sauce complete with photos of most of the process.. woo?
Ingredients:
2 pounds whole tomatoes
¼ – ½ of a 6 ounce can of tomato paste
some green onions (not too much)
3 – 4 cloves of garlicsome
extra virgin olive oil
some saltsome pepper
some basil
some parsley (optional)
1 ½ – 2 cups water
Cost to Make (???) For this one I don’t know what some of the smaller ingredients cost. And since I used mostly organic produce, the cost would be higher than if you bought the items at your local major chain grocery store.. We’ll do the cost thing for the homemade spaghetti sauce recipe that’s coming soon!
The Basic Sauce Process:
1.Blanche the tomatoes.
oStart a pot of boiling water.
oCut a cross on bottom of tomatoes.
oBoil tomatoes for 20 seconds.
oImmediately place boiled tomatoes into ice water.
oPeel skin from tomatoes.
2.Cut tomatoes into quareters and remove guts and seeds.
3.Boil quatered tomatoes for 5 – 10 minutes (5 should be enough).
4.Put some olive oil into a sauce pan and add tender tomato quarters. Then mash some with a potato masher. Simmer on low heat.
5.Finely chop green onions and 3 – 4 garlic cloves.
6.Saute the chopped onions for a while, then add in the chopped garlic toward the end.
7.Add sauted onions and garlic to the simmering tomato sauce.
8.Add a cup of water and keep simmering.
9.After an hour add another ½ to 1 cup of water, and a splash red wine if you’re so inclined, and continue simmering.
10.Add the herbs (basil, parsley, oregano, whatever you’re into) toward the end for the last 30 minutes of cooking or so..
Now onto photos of the process! Woo.
Here are the main ingredients.. 2+ pounds (my bunch was just a hair over 2 pounds) of whole tomatoes still on the vine (they’re fresher and much better that way), some green onions, 3 or 4 cloves of garlic, ½ a small can of tomato paste (to thicken it up), some extra virgin olive oil and some basil and maybe parsley. Some salt and pepper are a given, used to your own taste.
Note: I would normally use fresh basil and parsley, but slacked and it slipped my mind when I was roaming around the local Whole Foods store, so we’re making due with the dried and jarred version.. d’oh. Alton Brown would probably say there’s more flavor in the glue holding the label on than in the jar, heh.. Alton is the Man. 
We’ll need to “blanche” the tomatoes, so we can remove the skins. The skins are tough and don’t do anything good for the sauce. The only part of the tomato we want to use is the meaty part, with no skins or seeds and insides. So we slice a cross on the bottom of each tomato to start..
Place the tomatoes, only a couple at a time, in a pot of boiling water for 20 seconds or so. This will help loosen up the skin on them.
Then toss them immediately into a bowl of cold ice water (notice the floating cubes in our bowl there, coldness). This immediately stops any cooking and keeps the insides from getting mushy..
You’ll notice that you can now start peeling at the cross we cut and the skin should come off easily, woo? Like magic! Never knew peeling a tomato could so easy, eh?
Here are the peeled tomatoes.. At this point we cut them into quarters and cut out the insides, ends where the vine was, and scrape out any seeds.. Seeds also add nothing to the sauce, and can’t be digested anyway..
Note: If a few seeds end up the sauce it’s nothing to worry about though.. Just run the quareterd pieces under the faucet to wash most of them away.
Here are all the quartered tomato chunks.. It’s all downhill from here.
I place the tomato chunks into the previous boiling water we used for the blanching process.. It softens them up some and makes them a little more tender. I’m not sure if this is how a real chef would do it, but it helped my cause.
I strained the water off the tomato chunks first. Then I put some olive oil in a sauce pan (on low) first and then added in the tender tomato chunks. After heating up a little bit I used a potato masher to crush up the tomato chunks a little more (you could also use a food processor before putting them in the pot).
Now that the tomato sauce is simmering (on low!) we chop and mince up some green onions and the 3 or 4 cloves of garlic (more or less than that to your own taste, but I dig garlic). Fresh whole garlic is also very healthy, so the more the better..
Here’s the chopped up green onions and garlic. You could also use a garlic press on the garlic (I often do that instead of chopping and mincing), but for this I chopped it fine with the knife.
I started some extra virgin olive oil heating on low in a pan, then added in the chopped onions. I let them simmer for a bit until some became somewhat translucent, and then added in the chopped garlic. We don’t want to burn the garlic, so we add it in toward the end of the simmering.
After the onions and garlic have simmered some (but not too much!) we add them to the simmering tomato sauce.. At this point I also added in a ¼ to ½ of a small can of tomato paste to the mix. The whole can of tomato paste would be too much with such a small batch of sauce..
I let the sauce simmer for about 2 hours or so (it’s up to you, but long is good and stir the stuff once in a while!). But I added in a cup of water after adding the tomato paste, then another ½ to 1 cup of water an hour later. Don’t worry about it getting watery, since simmering it uncovered evaporates most of the water. And after 2 hours I also added in a tiny splash of red wine (optional, but I always have some in the fridge and it adds a little something to the sauce).
Note: Some might add some sugar to the sauce before letting the sauce simmer. It’s up to you. I’ve heard that a small amount of sugar can reduce the acidity of the sauce if needed, but I don’t usually use any. It’s up to you..
Toward the end of the simmering I finally added in some parsley and basil. The herbs don’t need the life cooked out of them, and I’ve always heard it’s best to add them in near the end of the process. I also added some salt and pepper at this point, and I didn’t measure it but it was probably something like a ½ teaspoon of salt and even less pepper..
After another 30 minutes or so with the herbs in the sauce should be done! Everything has broken down, and there are no traces of whole tomato left, it’s all sauce. Woo. Turn the heat off, put a lid on it, and you can either use it immediately or refrigerate it or freeze it for later.. With the help of an old roommate and skydiving buddy I’ll be learning about canning sometime soon (not sure why they call it canning when jars are used, heh), and when I do I’ll be sure to take photos of the process and share it here on the site. This is some damn yummy stuff (I just tasted it since it’s done!)..
http://tim.rocketry.org/cooking/pizza_sauce/
This is a note that was from Tim’s pizza website which the crust is not whole wheat…Add a light topping of mozarella, some parmesan cheese and whatever toppings that you want. Bake at 450 degrees for about 10 minutes
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