Darya Pino Rose uses food and science to lose weight

Listen to the interview.

Darya Pino Rose, a neuroscientist and the creator of the popular blog SummerTomato.com, offers a first-of-its-kind “Healthstyle” book showing readers how to ditch the diets in order to achieve lasting weight loss, simply through the love of food.

 According to Rose, losing weight should not be about sacrifice, deprivation, and willpower. We need to look at mealtime as a celebration rather than a battle. Offering a different way of looking at food—and helping readers make decisions with a clear understanding of how to optimize health and happiness—she shows us that enjoying good food is the key to sustainable weight loss.

Scientists estimate that up to 90 percent of daily food choices are the result of habitual actions, rather than from conscious thought. We all know that keeping unhealthy foods out of sight is a proven way to limit how often you eat them, but Rose explains the psychology and neuroscience behind behavioral change, revealing how weight-loss can be achieved by changing our daily food habits.

FOODIST teaches how to change one’s lifestyle with the 7 Habits of Successful Dieters:

  1. Understand why willpower and self-control are not effective as long-term weight loss strategies

  2. Identify the cues behind habit-forming behaviors

  3. Identify what the real reward behind a food craving is – as it is not always the food itself

  4. Use counter-conditioning to change even the strongest habits

  5. Develop concrete strategies to create new, healthier habits

  6. Eat less without noticing by using smaller plates, taller glasses, and smaller serving utensils

  7. Use positive reinforcement once you break or change an unhealthy food habit to sustain a healthy lifestyle

Losing weight does not have to be about sacrifice, deprivation, and willpower. Smart and accessible, FOODIST helps people tailor their eating habits to match their personal lifestyle and food preferences, making sure the path they choose works for them in both the short and long term. Not only can it help people permanently build healthier habits into their daily life, they will lose weight and enjoy food like never before.

Directions

This is just roasted cauliflower, it couldn’t sound any less glamorous. But for some reason roasting cauliflower completely transforms it from a vegetable people are pretty sure they don’t like into something they just can’t get enough of.

The coolest part of all is that anyone (like ANY anyone) can make this. I like to add curry powder to mine, but you can play around with whatever spices you like, or just make it plain. The trick is to use a very hot oven, around 450-500 degrees. Covering the cauliflower for the first 15 minutes steam cooks it. Then when you remove the foil the high heat browns and caramelizes it, giving the cauliflower a slightly crisp texture and complex flavor that is irresistible.

Roasted Curried Cauliflower Recipe

Preheat oven to 500 degrees. Break cauliflower into medium-small florets and place into large bowl or baking pan. Be sure the pieces are as evenly sized as possible, or they will cook unevenly. The smaller you make the pieces, the quicker they will cook and the more caramelized they will become, which I consider a good thing.

Drizzle cauliflower pieces generously with olive oil and season well with salt and curry powder. Distribute evenly in a single layer at the bottom of a baking pan. If necessary, use a second baking pan to be sure the pieces aren’t too crowded.

Cover the pans with foil and place into the oven. Roast, covered for 10-15 minutes. The cauliflower should be slightly soft and start looking translucent. If not replace foil and cook another 5 minutes.

When the cauliflower has finished steaming, remove the foil and toss with tongs. Continue to roast, stirring every 8-10 minutes until the tips of the cauliflower begin to brown and become crisp as pictured. Approximately 30-35 minutes.

Adjust salt to taste (you will probably need another sprinkle) and serve.


Yield: 2-4

What's Needed:

 

1 large cauliflower (or several small ones) ~2 lbs

Curry powder

Olive oil

Kosher or sea salt

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Clean eating Cheesy Cauliflower Gratin from Katie Farrell's Dashing Dish

Overnight Oats
TEENY’S TOUR OF PIE: Georgia Peach Pie with Whole Wheat Crust
Open-faced Ratatouille Sandwiches with Gruyere

Drunken Goat with Edamame, Fennel, and Rotini from MELT: The Art of Macaroni and Cheese
Angela Liddon's GLOWing Strawberry-Mango Guacamole
MICHELE SCICOLONE and THE ITALIAN VEGETABLE COOKBOOK

Mini Caprese Skewers
Cinnamon Streusel Muffins
Cincinnati Style Snobby Joes

Zucchini Flowers Stuffed with Ricotta and Tuna from Jeff Michaud, EATING ITALY
Overstuffed Portobello Mushrooms from HELLO TASTE, GOODBYE GUILT!
Preserving the Harvest & Putting your Herbs to Bed with Rita Heikenfeld

Darya Pino Rose uses food and science to lose weight
Refrigerator Raspberry Jam
Pina Colada Cupcakes from Betty Goes Vegan

The Spicy Olive's Mediterranean Barley Salad
Barbecue Lentils, minus the grill from Margaret Roach
Betty Goes Vegan Vegetarian Baked Beans

Mediterranean Bean and Kale Sauté
Michele Scicolone's Farmer’s Vegetable Cream Soup from The Mediterranean Slow Cooker
Not so Naughty Chocolate Cake from Michael Moore's Blood Sugar: The Family

Ellie Krieger's Minestrone Soup from Small Changes, Big Results
Polenta Loaf with Rosemary, Parmesan and Olive Oil
Snobby Joes

No Flour Black Bean Brownies from Chocolate Covered Katie
Guacamole from Muy Bueno: Three Generations of Authentic Mexican Flavor
Baked Dijon Tilapia with Crumb Crust

Very Veggie Savory Salad
Raspberry, Avocado & Mango Salad
Crispy Oven Fried Fish Fingers

Extra Crunchy Fish and Chips
Corn Pudding
Spiced Cabernet Truffles

Spring Mix with Goat Cheese Toast and Pomegranate Dressing
Caprese Crostini
Grammy's Date Nut Bread

Smoked Bourbon Paprika Nuts
Rosemary Wild Rice
Jesse Price's Southwestern Three-Bean & Barley Soup

Brown Sugar Apple Pie
Creamsicle Cupcake
Summer Greens Salad with Strawberries, Peppered Goat Cheese, Candied Almonds & Strawberry Balsamic Vinaigrette

Grilled Tomato and Basil Bruschetta
Crisp Crunchy Orange Jicama Slaw
Conscious Cosmo

Made-over Mai Tai
Raspberry Lavender Lemonade
Ginger Berry Flip from The Liquid Muse, Natalie Bovis

"Powdered Sugar Doughnut” Muffins
Hazelnut Boston Cream Cupcakes
Grilled Peach Salad with Spinach and Red Onion Vinaigrette

Banana Hazelnut Breakfast Panini
Grilled Figs with Honey Mascarpone
Curried Halibut, Snap Pea and Spring Mix with Lemongrass Vinaigrette

Herbed Pita Wedges
Tabouleh with Herbed Pita Wedges
Frozen Light- Lime Margarita

Romesco with grilled asparagus, fish and ramps from Smart Chefs Stay Slim byAllison Adato
Say Cheese!
Inspired Idea: Ice Cream Balls

Goat Cheese Palmiers
Candy Carrots
Cheddar Carrots

Carrot Cake with Cream Cheese Frosting
Wine-glazed Brie with Flower Petal Mosaic
Here's Looking at You: A Carrot Cocktail

Grilled (or roasted) Asparagus
Fresh Fruit Salad with Yogurt Poppyseed Dressing
Lasagna Fauxlognese with Brian Patton, The Sexy Vegan

Peperonata with Ricotta Crostoni from Jon's Wine Bar
Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing
Sweet Potato, Garden Vegetable and Spring Mix Salad with Maple Vinaigrette

Cheddar and Stout Fondue
Champ
Chewy Peanut Butter-Caramel Bars

Ricotta-filled Crepes with Berries
Chocolate Cherry Cake Roll
Cast Iron Apple Cobbler from Cooking Light

More of this, less of that
Lemon Glazed Pound Cake
Roasted Salmon with Pernod Sauce from Wini Moranville

Lemon Ginger Marmalade
Ice Bowls
Baked Goat Cheese in Spicy Tomato Sauce

French Fries
Four easy ways to boost nutrition
Maytag Cheddar Soup

The Fundamental Techniques of Classic Bread Baking: Ciabatta
O is for Oatmeal
Orzo with Spinach and Blue Cheese

Wild Mushroom and Goat Cheese Toasts
White Peach Sangria
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