How To Deal With Your Love-Hate Relationship With Food

In the modern age when there is an abundance of food, many people have developed a certain kind of relationship with food which was not in existence earlier. If you are one among those who are upset and stressful about their relationship with food, you have come to the right place. This article explains to you the reason behind your emotional roller coaster ride with food and shows you the best way to deal with it.

Let’s talk about the core issue; the one that is at the root of all. What is it that makes you crave for food even if you are not hungry? You may have a well-designed diet plan. You may intend to eat well. You may desire for weight loss and have a great body. But, all these accounts for nothing if you do not curve your craving for unwanted food. Overeating and diet dilemma are in many ways related to depression, anxiety and trauma. What we need to understand here is that food is not at fault. There are certain factors that cause these cravings. Here is what makes you crave for food and how to deal with it:

Alcoholic beverages

Alcohol and alcoholic beverages increase your food craving. It lowers blood sugar level and disrupts levels of brain chemicals. Cut down the consumption of alcohol and see what happens. You will likely find that your cravings will become less intense and eventually go away entirely.

Emotional eating

If you ever did observe, you might have realized that you eat a lot more when you are stressed. This ultimately results in more calorie-intake. Manage your emotional eating and you will stop your cravings.

Unfulfilling breakfast

Breakfast is the most important meal of the day. Make sure to have a wholesome breakfast loaded with all the essential nutrients that can help you keep going through the day. This will help you to stay away from food cravings in between your meals. Here is a quick breakfast recipe that is delicious and full of essential nutrients. 

Lack of variety in your meals

When you stick to a routine diet, it might help you keep track of your calories, but it will most likely leave you feeling unfulfilled. Add variety to your diets and try new combinations of foods to stop cravings.

Sleep

While lack of sleep is already associated with poor brain functioning and insulin resistance, research shows that lack of sleep also causes food cravings. Getting the right amount of forty winks can help you stop those cravings.

 

The Bottom Line

Food is a fuel for our survival on this planet. This is more than enough a reason to love food. However, when you believe that food has become a reason for your unhealthy lifestyle, you need to change your perception (and your diet). It is not food that makes you unhealthy. It is the choice of food and the amount of food you consume that takes a toll on your body and your health. So, next time when you stuff that slice of pizza into your mouth, give it a second thought and measure the consequences. Love food but practice moderation. Only then will you be able to maintain a balance between food and a healthy lifestyle.

Indian Food Sources For Vegetarian Bodybuilding Diet Plan

One of the most common myths in the world of bodybuilding is that you can’t build your body with a vegetarian diet. The reason for this belief is that bodybuilding requires your diet to be protein-rich. But, what is overlooked here is the fact that there are a lot of vegetarian sources of protein that can fulfil the protein requirement for the body. Apart from proteins, bodybuilding requires a lot of other nutrients like minerals, vitamins, healthy fats and carbs. Vegans get the required nutrients from whole grains, nuts, fruits, seeds and vegetables. This article is about the top foods sources that must have their place in an Indian vegetarian diet plan for bodybuilding.

 

  1. Low-fat milk and milk products

Milk’s protein profile is comprised of 20% whey protein and 80% casein protein. The benefits of whey are well known in the bodybuilding industry. It is one of the top choices as supplements for most bodybuilders.

 

  1. Banana

Banana helps the protein reach your muscles. Being a great source of carbs, it works as a great post-workout food.

 

  1. Nuts

When it comes to getting protein, fibres and healthy fats all from one source, nuts are the perfect choice for you. A handful of almonds has more protein than an egg. It contains energy-boosting manganese and copper. Walnuts are full of Omega-3 which increases synthesis and decreases degradation which is necessary for muscle growth.

 

  1. Peanut Butter

It is a good source of protein. It is immensely beneficial for heart and muscle health. It builds and repairs your muscles and hence works as a great source for bodybuilders to bulk up and get into shape.

 

  1. Oats

Oats contain essential nutrients like folic acid, thiamin, vitamin E, biotin and elements like zinc and iron which helps in increasing the speed of muscle recovery.

 

  1. Shatavari

This is an Ayurvedic herb which is known to be a good source of vitamins A, C, E and K and chromium. It has antioxidants. It neutralizes cell-damaging free radicals. It has high levels of amino acids which help the body to soak the excess water from the body and release the same through urination.

 

  1. Ashwagandha

This is an Ayurvedic herb which is also known as Indian Ginseng. It increases the testosterone level and helps in increasing strength and muscle building. It also improves cardiovascular health and controls cholesterol levels.

 

The Bottom Line

 

With these food sources in mind, you can start working on your Indian vegetarian diet plan for bodybuilding. The overall health benefits of a vegan diet plan have been underrated form a long time. Now that you know the fitness benefits of these plant-based diets, you can go ahead and give vegan bodybuilding a shot.

 

We hope you found this article helpful and informative. If you think we missed out something from the list, feel free to add those in the comment section below. Also, let us know if you have any questions or suggestions. We would love to know your point of view. Thank you very much for reading!

What are the best thickening agents for cooking?

I grew up eating my mom’s beef stew.  I always thought the tiny balls of flour in that stew was the norm.  Till this day my dad still won’t eat stew!  Now that I know a thing about cooking I understand.  Those little balls of flour dont do much to flavor that stew but it does thicken it.  Actually it kind of gave that beef stew a kind of flour taste.

 

Now that I learned a thing or two about thickening agents for food that was called a bad white wash.  A white wash is a quick way for a cook to thicken something.  Usually the cook would wisk water and flour together and drop it into the boiling pot of stew, soup or sauce.  YUCK!  What really should have been used to thicken that stew create a roux, cornstarch or ARROWROOT.  The easiest way to thicken that stew and give it a great look and feel to it is to use ARROWROOT.   ARROWROOT  will not lose thickening  properties through the cooking process.  The only major draw back is that it is expensive.  That brings us to CORNSTARCH.  CORNSTARCH is a inexpensive thickening agent but does lose it’s thickening properties after cooking it for more the 10 minutes.  CORNSTARCH also has a gloss to it.  Think of chinese food how shiny it is.  If you want your stew to have a nice shine to it this may be your choice.  Roux on the other hand  the choice of most chefs.  It is a stable agent for most stews, sauces and soups.  Think of New England clam chowder.  Its nice and thick and no shine to it.  YUM!

 

Being in professional kitchens for many years I have seen other methods used to thicken a sauce or stew in a pinch. I remember one time when we had no flour I used potato flakes.  It was great to give that chicken pot pie sauce and texture.  The only problem with that system is that it can break down very easily and you can lose that texture quickly.  Speaking of losing texture did you ever see a roux break down?  YUCK!  It looks like someone threw up in your soup.  Oh so many cooking stories to tell!  I have much more but that will come in future posts.

 

Back to thickening agents!  Here is my list of thickening agents and what you should use them for.  This will be a helpful list for people trying new ideas and not following recipes:

 

  1. Roux:  A roux is equal parts flour and butter.  The butter should be clarified and then the flour mixed  making sure all lumps are gone.  A blond roux if you continue cooking that roux for approximately 5 minutes.  You will begin to smell a nutty smell.  This is great for white sauces, soups and chowders.  A brown roux is a roux cooked for 20 minutes chaning the color to a dark tan or light brown.  This will have a very nutty smell to it.  It is good for thickening a dark sauce, beef stew or lamb soup etc.  Another way to make that brown roux is by putting the flour in the oven and baking it till it turns light brown.  You have to spread it out and turn it often for about 20 minutes then add it to the butter.  I think it is easier to cook it with the butter in a pan on the stove.
  2. Cornstarch:  As I said earlier corn starch is very glossy when used.  It is mixed with water or stock and added to a very hot liquid to thicken it.  It takes about 3 ounces of cornstarch to thicken 1 quart of stock.  Don’t forget you cannot keep cooking cornstarch for more then 10 minutes because it will break down.
  3. Arrowroot:  My favorite but expensive.  Arrowroot is used like cornstarch but it will not lose its thickening properties over time.  It also does not produce that glossy shine to the stock.
  4. Other thickening agents:  Blood (yuck!)  yes it can be used.  Starch, think of using the water you used to cook you pasta in.  Again yuck!

If anyone wants to add to this little lesson on thickening agents please feel free.  I would love to have open discussions and bring new ideas to this new website.

How To Make A Culinary Glaze

This is a lesson on how to make a Culinary Glaze.   The proper definition of a glaze is a stock of some sort reduced to at least 85 % of its volume.  You simmer your desired stock slowly letting the water steam away.  This results in a liquid which has more intense flavour and syrupy by nature.

 

What can you make a glaze from?

Well, anything from chicken stock to fruit juices to vinegars.  I recently saw “in a speciality store”a bottle of Balsamic Glaze. The price was absolutely ridiculous.  All you need to do is take some cheaper balsamic vinegar and reduce it by 85% and there you have your glaze.

 

You can also get very creative with glazes.  How about taking your chicken stock and add rosemary to it.  Reducing this would give you a fantastic rosemary infused chicken glaze.  Think about the many options and combinations you can create from simply experimenting.

 

What are glazes used for?  Did you ever see a chef decorate a plate with his fancy little sauces?  How about a small amount of glaze across an appetizer or tomatoes?  Remember a little glaze goes a long way.  You do not want to you ample amounts like a sauce due to intensity of the flavour of a glaze.