So in my ongoing daily practice, a lot of what I read has to do with MINDFULLNESS. Mindfullness in one's actions through out the day, in every endeavor - in simple terms, don't space out. One of the easiest ways to space out I've found is when one is eating. It's so easy to pick up something to read while eating lunch, or eat in front of the computer staring into the screen, then the next thing you know, your lunch is done, you're not really sure what you ate, and you are feeling unsatisfied and perhaps even thinking that your still hungry. Today I made a deliberate effort to sit down, at our bar, turned off the music, didn't pick up a magazine, and just thought about what I was eating - the saltiness, the crunch, the tartness of the balsamic and the spicyness of the potatoes. Next time you sit down to a meal - instead of trying to hurry along, sit and think about the food, and where it came from, and the care you took to prepare it. I guarantee you'll feel more satiated. Try this: Horseradish/cream cheese mashed potatoes and steamed kale with olive oil and balsamic vinegar.
Horseradish mashed potatoes:
2.5 pounds russett potatoes, peeled and cut into 2" pieces
2 tbsp butter, or more to taste
4oz of cream cheese, room temp, cut into 1" cubes
2 tbsp prepared horseradish
1/4 cup of whole milk
fresh salt and pepper
1 bunch scallions minced,
Hungarian sweet paprika
Boil potatoes until tender, drain, and return to same pot. Stir with wooden spoon over low heat until dry. With hand mixer beat in butter, and cream cheese, gradually adding milk until light an fluffy, stir in chopped scallions.
Steamed Kale:
Dark green leafy kale, middle stems removed and ripped into bite size pieces. Steam over high heat, in bamboo steamer, until bright green. Drizzle with olive oil, balsamic and kosher salt.
Sit quietly and enjoy your meal!
Be mindfull of the yummy simple meal you've created!
Horseradish mashed potatoes:
2.5 pounds russett potatoes, peeled and cut into 2" pieces
2 tbsp butter, or more to taste
4oz of cream cheese, room temp, cut into 1" cubes
2 tbsp prepared horseradish
1/4 cup of whole milk
fresh salt and pepper
1 bunch scallions minced,
Hungarian sweet paprika
Boil potatoes until tender, drain, and return to same pot. Stir with wooden spoon over low heat until dry. With hand mixer beat in butter, and cream cheese, gradually adding milk until light an fluffy, stir in chopped scallions.
Steamed Kale:
Dark green leafy kale, middle stems removed and ripped into bite size pieces. Steam over high heat, in bamboo steamer, until bright green. Drizzle with olive oil, balsamic and kosher salt.
Sit quietly and enjoy your meal!
Be mindfull of the yummy simple meal you've created!