TUNE IN TO WHAT YOU SPOON IN--RANDOM THOUGHTS ABOUT FOOD.

Cut Back, Not Out

• If fat – and sodium-laden fast foods are a daily habit, try a weekly indulgence instead. Or eat those foods less frequently and in smaller portions.  Note the money you save.
• Tune in to Fat and Calories
• Calories do count. If something is fat free, it may be filled with sugar or other sweeteners that add calories.

Give yourself less to count: Eat more fresh foods, especially fruits and vegetables, which have virtually no fat unless it is added when making or serving a dish.

We are what we eat.  Consider that much of how and what we eat is based on habit, and habits can be changed.

ABOUT RECIPES

If you gave the same recipe to three people who use the exact same ingredients, you may notice that each finished dish tastes just a little different from the others. Why? Because variations in measurements, freshness, availability, cooking utensils, oven heat calibrations, weather, geography, and even mood will affect the outcome of that recipe.

Learn to trust your taste and your other senses – smell, sight, and touch. Recipes are flexible, use them as a guide to personalize your food and create your own recipes.  Open your refrigerator or cupboard and experiment with what’s on hand to make a dish. Exact measurements are not always necessary, sometimes I measure ingredients with my eye and hand or a convenient spoon or mug.

Don’t be hesitant to make on-the-spot substitutions to suit your taste and what ingredients you have on hand. 

TO CHEW ON:

Rough Measuring Equivalents:

Handful = ½ to 1 cup
Splash = 1 tablespoon
Pinch = 1/8 to ¼ teaspoon
Generous pinch = 1 teaspoon
Soupspoon = 1 tablespoon
Coffee spoon = 1 teaspoon
Coffee cup or wineglass = ¾ to 1 cup

Don’t be hesitant to make on-the-spot substitutions to suit your taste and what ingredients you have on hand.

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