Diets Don’t Work Shopping Does!...”
The last time I was on a diet I was 12 years old, on the fashionable ‘milk, fish and eggs’ diet. It took me a while…. But I finally figured out what works for me. Think as food like ‘shopping’, how much does the item cost, do I really need it? Can I find a better deal? When you run out of money you can’t shop anymore!....
By: Chef Margie Arosh
One of the most frequent questions I am asked is how to lose weight. There are no magical solutions. Actually the question should be, how do we start eating better foods, deal with this world of “super sizing”, stop skipping breakfast, resist all those fast-food lunches, start a walking program and stick with it?
In my lifelong struggle for weight loss I have learnt that either I control the food or the food controls me. Weight loss can only happen when one REALLY decides they want to make a behavioral or lifestyle change.
I started by making small changes and set up some rules.
Rule 1: Look at food differently. Stop for a moment and think before you eat. This moment can help you make a wiser choice.
Rule 2: If the bad food is not in the house you cannot eat it. While at the supermarket take the time to read food labels. Choose groceries carefully. At times I am horrified by the amount of fat in some products and I immediately put it back on the shelf.
Rule 3: Pay attention to your portion size. After plating your meal, put away the leftovers. If the temptation is not in front of you won’t eat it. Rule 4: Walk much as you can. The reward is that gradually you will start to feel and look better and you will continue to live with these new habits.
Greek Tilapia with Tomatoes, Artichokes & Kalamata Olives
· 1 medium onion, thinly sliced
· 4 tablespoons extra-virgin olive oil
· 8 garlic cloves, finely minced
· 1/3 cup dry white wine
· 1 (9-oz) package frozen artichoke hearts, thawed and drained or
· 1 can artichoke hearts
· 4 medium tomatoes cut into wedges
· ½ cup pitted Kalamata olives, coarsely chopped
· 1 tablespoon capers (optional)
· 1½ teaspoons kosher salt
· ½ teaspoon freshly ground black pepper
· 2 teaspoons Greek oregano
· 4 tilapia or any firm white fish fillets
· The zest of 1 lemon finely grated
· ¼ cup water
Preheat oven to 375 degrees. Over medium high heat in a wide sauce pan, sauté onion in 2 tablespoons of olive oil, until softened and golden, about 5 minutes. Add half of the garlic and cook, stirring, 1 minute. Add wine and boil down for 2 minutes. Add artichoke hearts, tomatoes, olives, capers, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper, 1 teaspoon oregano and bring to a medium simmer, stirring occasionally for about 10 minutes or until ½ the liquid is reduced. Taste to adjust seasoning.
Meanwhile, season fish with salt & freshly ground pepper. Stir together lemon zest, 1 teaspoon oregano, remaining garlic and remaining 2 tablespoons olive oil and brush on both sides of fish. Place fish into a 13- by 9- by 2-inch glass or ceramic baking dish and bake for 10 minutes. Remove from oven and spoon sauce around fish. If the sauce is thick add the ¼ cup of water. Lightly drizzle fish with liquid from sauce. Return to oven for 5 – 8 minutes or until fish is just opaque and cooked through.