Darya Pino Rose uses food and science to lose weight
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:
Understand why willpower and self-control are not effective as long-term weight loss strategies
Identify the cues behind habit-forming behaviors
Identify what the real reward behind a food craving is – as it is not always the food itself
Use counter-conditioning to change even the strongest habits
Develop concrete strategies to create new, healthier habits
Eat less without noticing by using smaller plates, taller glasses, and smaller serving utensils
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.
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.
1 large cauliflower (or several small ones) ~2 lbs
Kosher or sea salt
to you by Amy Tobin
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