I should probably mention that I come from a long line of Italians—people who were making homemade pizzas and lasagna long before Chef Boyardee started marketing his canned wonders back in the 1920s. Home meant growing up in an environment where everything centered around the dinner table. Every dispute was settled and each achievement was celebrated with another serving of mom’s gnocchi’s.
I can still remember the aromas that drifted through the house from her kitchen—the smell of spices mingled with the aroma of freshly baked bread. That’s what I’ve come to know as “comfort food.” So comforting in fact, that I’ve carried them on my hips and thighs for the past 40 years. I’m especially annoying that that even though my sisters and I were all raised on mother’s cooking, they’ve remained slim and trim. What’s up with that?
Okay, so I’ve had a day to think about this and I’ve decided that for me, the best course of action will be to follow the Diabetic diet.
First, I’m going to (dramatically) reduce my portions. Then I’m going to dust off the treadmill and Bowflex that have served as clothes racks for too many years, and get on a daily schedule—I promise!
I shoved all my other cookbooks aside and pulled out two I purchased through Prevention Magazine. Of course, I bought these with the best of intensions a couple of years ago—the spines haven’t been cracked yet, but that’s all about to change.
The first book is titled: The Sugar Solution Cookbook by Ann Fittante, MS, RD and Julia Van Tine-Reichardt. The second book is titled: “The Diabetes Dtour Diet by B Narbafra Quinn, MS, RD, CDE, and editor of Prevention. My past failures have been due to diets that demanded I only eat certain foods. Eventually, I got board and let it slide the minute I got sidetracked with a better opportunity. No, I think the best approach to this will be common sense and using these books as guides will help to train me (again) in proper nutrition and appropriate portions. The goal is for the pounds to melt away while tricking my head into not thinking that I’m on a diet. After all, just because I’m dieting shouldn’t stop me from enjoying my favorite meals, I’ll simply have to find alternatives.
Tonight I’m planning to make lasagna, but wait! I’ll do the regular recipe for the family and a one-serving portion for me of roasted vegetable lasagna. Instead of the meat, it uses zucchini, bell peppers, mushrooms carrots and frozen spinach.
I can still remember the aromas that drifted through the house from her kitchen—the smell of spices mingled with the aroma of freshly baked bread. That’s what I’ve come to know as “comfort food.” So comforting in fact, that I’ve carried them on my hips and thighs for the past 40 years. I’m especially annoying that that even though my sisters and I were all raised on mother’s cooking, they’ve remained slim and trim. What’s up with that?
Okay, so I’ve had a day to think about this and I’ve decided that for me, the best course of action will be to follow the Diabetic diet.
First, I’m going to (dramatically) reduce my portions. Then I’m going to dust off the treadmill and Bowflex that have served as clothes racks for too many years, and get on a daily schedule—I promise!
I shoved all my other cookbooks aside and pulled out two I purchased through Prevention Magazine. Of course, I bought these with the best of intensions a couple of years ago—the spines haven’t been cracked yet, but that’s all about to change.
The first book is titled: The Sugar Solution Cookbook by Ann Fittante, MS, RD and Julia Van Tine-Reichardt. The second book is titled: “The Diabetes Dtour Diet by B Narbafra Quinn, MS, RD, CDE, and editor of Prevention. My past failures have been due to diets that demanded I only eat certain foods. Eventually, I got board and let it slide the minute I got sidetracked with a better opportunity. No, I think the best approach to this will be common sense and using these books as guides will help to train me (again) in proper nutrition and appropriate portions. The goal is for the pounds to melt away while tricking my head into not thinking that I’m on a diet. After all, just because I’m dieting shouldn’t stop me from enjoying my favorite meals, I’ll simply have to find alternatives.
Tonight I’m planning to make lasagna, but wait! I’ll do the regular recipe for the family and a one-serving portion for me of roasted vegetable lasagna. Instead of the meat, it uses zucchini, bell peppers, mushrooms carrots and frozen spinach.
Sounds good to me!
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Maxine