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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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
Plum Streusel Crisp
Blueberry Breeze

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
Pop some Bubbly for Valentine's Day
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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