Wednesday, January 4, 2012

Want to drop some pounds?

Let's be honest: the holidays are meant to be indulgent.
And so they are.
And we all feel our waistlines because of that.

So, off to the gym, or, in my case, to clearing land, take long walks in the rain, and clean house. Exercise is the best way to shed weight.

The next best thing, is to let your environment help you with your addictions. I just heard about a study of veterans and drug addiction. The study pointed out that our environment triggers responses in us all the time, helping us into comfort zones. To break our addictions to whatever gives us trouble, we need to change the environment. Think about where you eat, where you shop, what you grab automatically and make some changes there.

But, for today, fill your plate with vegetables.
On the menu, bitter greens over pasta

3 Tablespoons of olive oil
4 cloves of garlic, finely chopped
1T chili flakes
1 bunch of bitter greens, rapini, kale, cabbages, arugula, lightly blanched
1/2 head of cauliflower, blanched,

Saute the garlic and the chili flakes for a minute. Add the greens, and stir fry until soft, but still crunchy.  Serve over linguini. Drizzle some extra virgin olive oil and lots of parmesan shavings.

If you are still hungry, after an hour or so, serve a cheese and fruit plate.


  1. Sounds good and don't we all need to lose a bit after the holidays?

  2. Yum! My son and I are heading off to Atlanta tomorrow for five weeks! Hopefully my waistline won't expand in proportion to the miles we travel. My son in Atlanta worked his way through college as a chef!

  3. sounds fabulous...but i am cutting carbs...i am so addicted to carbs is crazy how i crave them... i never know what to do with arugula...

  4. Mermaid:
    your cravings tell me that both sugar and salt are sneaking into your food. Try to eliminate these and switch to complex carbs.

    Arugula comes in two forms, wild and cultivated. The one you find in the salad section of your supermarket tends to be mild, is cultivated to be used as a salad green, eaten raw.

    I grow the wild, self seeding type, much bitter and full of nutrients. I use a tad in salads, but mostly, I blanch and use it with beans, pasta, rice, soups.

    It takes a bit of getting used to it.

    Helen: I envy you! Enjoy. Just walk an extra mile.

    Cuisine de Provence: I stopped by and got inspired by your site before deciding on what to eat today.

  5. This sounds like something to try. I haven't done much with 'greens' but I'm always up for something new.

  6. Looks so delicious and healthy! I am back on my veggie and grilled seafood diet, after gorging over the holidays. :)

  7. Perfect timing, Rosaria! I'm resolving to eat more vegetables and your recipe is a great way to start! Thanks!