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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.

Simple Sustenance: Summer in a Bowl — Honey-Ginger Papaya Salad

Published by Renu-Chhabra + Thursday, August 2, 2012 Permalink 0

by Renu Chhabra

One cannot think well, love well, sleep well, if one has not dined well. —Virginia Woolf

Sunshine and outdoors! Summer is in full swing. We have been experiencing beautiful warm days — some warmer than others. But that’s the beauty of this season.

Farmers markets are exploding with seasonal produce and an abundance of flower power. And local honey farms are showcasing their products with great pride. In fact, I recently attended a lecture about bee pollination at our local Whole Foods Market. It is amazing how these tiny bees create something so rewarding, one bit at a time. It definitely makes me respect every drop of honey I use. Especially at a time when there is quite a buzz about honey among health-conscious people like me who try to avoid refined sugars, and want to preserve this precious commodity. So I say, love our honey bees and respect their hard work.

Dietitian Ariane Grumbach’s 10 rules for eating the French way and staying skinny

Published by Jonell Galloway + Friday, July 20, 2012 Permalink 0

translated and adapted by Jonell Galloway

10 rules that could be called Slow Food rules?

I discovered Ariane Grumbach on one of my favorite food sites, Larousse Cuisine. I’ve translated Grumbach’s 10 rules for eating à la française, adapting them slightly for a wider audience.

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Switzerland: Cucumber and Tarragon Salad Recipe

Published by Jonell Galloway + Monday, July 16, 2012 Permalink 0

Switzerland: Cucumber and Tarragon Salad Recipe

by Jonell Galloway

Spontaneous Cuisine: A Swiss Recipe

When the days are hot and sultry, few things can be as refreshing as a cold cucumber salad, especially this classic cucumber and tarragon salad. In Switzerland, we make it with sour cream and tarragon, while in France they cook the cucumbers slightly and then add crème fraîche and chives.

This salad goes perfectly with a grilled chicken breast or any white fish. It also goes perfectly with smoked or natural salmon, in which case you might want to replace the tarragon with fresh dill or dill seeds.

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Spontaneous Cuisine: Scallops, Green Asparagus and Strawberry Balsamic Sauce Recipe

Published by Jonell Galloway + Friday, April 13, 2012 Permalink 0

scallops asparagus and strawberry balsamic vinegar recipe

by Jonell Galloway

From the archives

Spontaneous Cuisine: Scallops, Green Asparagus and Strawberry Balsamic Sauce Recipe

This is another low-fat, high-fiber meal that fits perfectly in to any weight loss plan. All these ingredients are available as of late April in Switzerland.

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Barbie’s Secret to Weight Loss: Don’t Eat

Published by Jonell Galloway + Monday, April 2, 2012 Permalink 0

by Jonell Galloway

Reprint of our most popular article

Barbie’s secret to weight loss was “don’t eat”: Is that your teen’s philosophy?

The 1965 Slumber Party Barbie came with her very own How to Lose Weight book. The main message was “don’t eat.” Along with this book came a bathroom scale always set at 110 pounds/49.9 kilograms, says Teen Beauty Tips. According to Malisa Morsman, “Barbie is the plastic equivalent of a 5-foot, 9-inch (1.75 m) woman with a 36-inch (91.5 cm) bust, 33-inch (83.8 cm) hips, and an impossibly small 18-inch waist (45.7 cm).”

Photo courtesy of Mental Floss.

Spontaneous Cuisine: John Dory, Italian Green Wild Asparagus and Blood Orange Sauce

Published by Jonell Galloway + Wednesday, February 8, 2012 Permalink 0

by Jonell Galloway

Italian Blood Oranges are in Season and Reasonably Priced Now!

One of my favorite ways of creating tasty but healthy dishes is using fruit and vegetables as sauce. There are millions of ways to do this, depending mainly on the season.

Oranges are abundant at the moment, so I’ve been using a lot of orange juice to liven up dishes. It adds a burst of flavor, yet requires no cream or butter, thus making it low in calories and high in fiber.

The season is short for wild Italian asparagus, so take advantage of it in April and May.

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Thankful Moments — Honey-Ginger and Pomegranate Salad

Published by Esha-Chhabra + Tuesday, November 29, 2011 Permalink 0

by Renu Chhabra

“For each new morning with its light,
For rest and shelter of the night,
For health and food, for love and friends,
For everything Thy goodness sends.”
– Ralph Waldo Emerson

Last Sunday, I went for a walk with my daughter in our neighborhood. It was a lovely autumn afternoon, and sunshine was gracing the landscape with its golden rays. Everywhere we looked, the view was stunning with trees dressed in red, green and golden tones. “Look at that red tree – it looks so majestic. Let’s take a picture of it,” I said. “And what about that wall covered with golden leaves? That’s very charming too,” she pointed out with excitement. Enjoying these simple moments was worth treasuring. We clicked several pictures of this beautiful scenery.

Are artificial sweeteners really harmless and calorie-free?

Published by Jonell Galloway + Monday, November 14, 2011 Permalink 0

by Jonell Galloway

A recent Huffington Post article revealed that in 1980, Donald Rumsfeld was head of G.D. Searle, as well as part of Ronald Reagan’s transition team, along with Dr. Arthur Hull Hayes, Jr., later to be named head of the FDA. Hayes, not having experience in food additives, allowed Searle to reapply for approval of the use of aspertame, which had previously been banned because “it might induce brain tumors.”

Natural sugar vs. artificial

Potato News: Robuchon’s mashed potatoes, Swiss giant potatoes to be fed to pigs, calorie counting at chain restaurants, how potatoes changed the world

Published by Jonell Galloway + Tuesday, October 25, 2011 Permalink 0

by video

If you’ve ever had to the good luck to taste Joël Robuchon’s mashed potatoes, made with the variety Ratte, you probably daydream about them often enough. This here explains how to make them. Click Swiss Info to watch a video that explains how to make them.

Gawker says more than 10,000 tons of potatoes will end up in Swiss troughs this year. The dry spring and warm autumn made them too big to meet the standard sizes that can legally be sold in supermarkets.

Ever wonder how many calories are in those KFC mashed potatoes and gravy? article calculates “680 calories, and an even more shocking 2130 mg of sodium per serving.”

Potatoes from the New World most likely saved Europe from a famine in 18th century. This Smithsonian Around 200 varieties of Peruvian potatoes were... is a fascinating history of the potato and how it changed the world, and full of interesting facts.