leftovers | The Rambling Epicure

Weight Loss Challenge: Eat Smaller Portions

Published by Jonell Galloway + Thursday, September 13, 2012 Permalink 0

by Jonell Galloway

Eating smaller portions is not always as easy as it sounds.

In restaurants, they invariably serve portions much larger than you would take if you were serving yourself. I decided a long time ago that I would eat until I felt full, and not feel guilty about leaving the rest. My husband and children often end up eating the rest or taking it home in a doggie bag. I often solve this problem by ordering two starters and no dessert, which is a somewhat less noticeable way to go about it.

Not to miss: Bittman on Thanksgiving as a model for Sustainable Cooking

Published by Jonell Galloway + Thursday, November 24, 2011 Permalink 0

Don’t miss Mark Bittman‘s “Thanksgiving as a model for sustainable cooking” in The New York Times.

The one thing that is different about Thanksgiving is that we are less wasteful. For the rest of the year, Americans have a record for throwing out at least 40% of their food, while even before Thanksgiving we are figuring out what do do with all the leftovers. Perhaps we should make this our model for the rest of the year.

…The holiday also contains a solution to one of our greatest problems today: our eating. We’re finding it incredibly hard to feed ourselves the way we want. It’s not, as many think, because food is so expensive or we’re so short on time, but because we have a perspective on cooking that impedes our getting real value from our ingredients, or the most from our time.

On Thanksgiving, though, we get it right.

Click here to read the rest of this very important article.

17 ways of eating on a budget without sacrificing your health

Published by Jonell Galloway + Wednesday, October 5, 2011 Permalink 0

by Rosa Mayland

Never shop on an empty stomach.
Buy in bulk.
Visit your supermarket as little as needed and make precise shopping lists.
Don’t buy more than needed. Stick to your shopping lists.
Make a budget, stick to it, and keep track of all expenses.
Know your supermarket well and be wise to supermarket tricks.
Limit your dining out. Eat at home.
Shop seasonally and locally. It’s cheaper and healthier.
Avoid all bagged, fancy packaged, ready-to-eat and processed food/meals (unless it is straightforward canned food). Avoid junk food unless it’s a treat you make at home from time to time.

Swiss food pyramid.
Eat more frugally (smaller portions) and only when you are hungry.
Eat less meat, but more sustainable fish, cheese and eggs.
Emphasize grains, legumes and vegetables (understand the food pyramid).
Make double batches when you cook — one batch to eat straight away and one to freeze.
Recycle leftovers and don’t waste food.
Always stock your freezer with a selection of ice-friendly food, your kitchen pantry with imperishable and your spice cupboards with lots of condiments.
Drink lots of tap water. Limit your consumption of alcohol, coffee, tea, sodas cut out most bought beverages. They represent a large expense.
Take an interest in foreign and exotic culinary dishes, as they use bargain ingredients and small quantities of costlier ingredients.