Mention Mexican take out and most people cringe. It's usually either greasy or just too spicy . The fillings are not that exciting, and there's also not much choice. A new Mexican take out, Moe's Southwest Grill is changing that. The food along with the atmosphere is fun - think a fiesta instead of just another meal.
Moe's is one of the newest fast food and Mexican restaurants. This chain was started in 2000 in Atlanta Georgia.Unlike most southwestern themed eateries it does not drench itself in cutesy Mexican names. In fact most of the dishes are from TV shows and movies. There's an homage to Seinfeld with the Art Vandelay and the Close Talker. Joey Bag of Doughnuts is a reference to the comedian Mike Birbligia from Comedy Central. Other references are taken from The Three Amigos to Caddy Shack. Hipness aside,it offers a wide range of dishes. There are huge burritos and their still ample junior counterparts.smaller tacos and a dish called stacks, a layered burrito, taco hybrid. Salads are served in crunchy fried taco bowls that are filledwith chosen ingredients.There's the burrito bowls, for those who like the filling but not the soggy wrap (although Moe's burritos are refreshingly chewy).Quesadillas, so long often ignored at fast food Mexican restaurants, feature prominently here. There are kid sized meals too with fun names like Moo Moo Mr. Cow and Power wagon. Extras such as guacamole , along with rice and beans, and pico di gallo can be bought separately.
Moe's is definitely my new go to Mexican place.I love their Homewrecker Junior burrito. This is an overstuffed sock sized wrap bursting with all sorts of good things that I picked out.Diners can opt for steak, chicken ground beef, pork, and tofu. as the main ingredient. Bacon, yes bacon,can also be added along with south of the border classics such as salsa and corn pico. Other add ins are flavored rice along with fried onions and sautéed onions.along with pico di gallo and the aforementioned guac, a yummier and smoother version of mine,I tried both the chicken and steak and they are delicious. They tasted fresh off the grill which makes for a more flavorful burrito. The added rice is also good as were the sautéed mushrooms Tortilla chips are added but those will be saved. They were just a bit greasy however can be doctored with some added sea salt and salsa. Moe's is also known for its' famed peach vanilla tea. I wound up with just a peach juice kind of drink .With enough ice it'll be a nice summer cooler on a hot night.
Moe's Southwest Grill is a fun food experience,It;s a new , refreshing take on Mexican food.It's not your typical tacos and burritos .It's something much better.
Tuesday, March 10, 2015
Monday, March 9, 2015
Your Spring Diet
In a couple of weeks it will be Spring.That means getting rid of those heavy winter foods and adapting a better and greener diet.Those marshmallow filled hot cocoas and gravy laden dinners were good when the snow was falling and everyone was craving comfort foods. However it's time for healthier foods to help you when you're at your most active.
Warmer weather means more activities. This means energy boosting foods such as salads and veggie based dishes.Lunches can be salads, packed with both different vegetables and meats.Keep away from the heavy dressings and opt for lighter ones like a lemon vinaigrette. Also cut down on those croutons and try heart healthy add in such as almonds or Craisins.These are both low calorie and energy boosters along with being chock full of antioxidants. Make veggies the main part of the dinner too. You can still have hot meals but make them without gravy or stuffing. Think fun burritos stuffed with tofu, tomatoes and spinach. Have it with a zesty salsa instead of sour cream and of course guacamole. Ratatouille is another great spring meal to whip up. (although the summer version with garden fresh veggies is the best).This is a mélange of tomatoes, eggplants , onions and pepperscooked in garlic and oil. Serve with a crusty whole wheat baguette to sop up the juices. As for meats stick with fish or chicken, grilled or steamed. You can insert tofu in once or twice a week too.
One bad winter habit is snacking. This was a bad winter , full of days when most of us ate like crazy., Unfortunately most of us ate all the wrong things, from too many cookies to too many chips.Now is the time to change to good for you munchies. Try baked potato chips such as Pop chips. Stick to bags of popcorn or pretzels as opposed to regular chips and dips. Another idea is try making homemade kale or Brussels sprout chips using fresh or frozen vegetables. Get into the habit of eating more fruit. The days of spending a snowy day baking chocolate chips are over. Instead make a varied fruit salad with pears apples , grapes and bananas. Citrus is still popular so include an orange into your diet two or three times week.Beverages become light too. Try the new BAI5 and BAI Bubbles which are only five (!) calories each. These are tasty and fruity, perfect when chilled, for those late Spring days when the temps rise. You can still have coffee, just nix the whipped cream and chocolate add ins.Sertle for a tall glass of iced black instead. Instead of sugar pour in a small amount of agave nectar for sweetening.
Spring is coming and with it a slew of activities that require a lot of energy. Keep up with them by eating healthier and lighter. Banish those heavy winter foods and start eating and drinking good for you meals and snacks. The new diet will make you burst with a new vitality.
Warmer weather means more activities. This means energy boosting foods such as salads and veggie based dishes.Lunches can be salads, packed with both different vegetables and meats.Keep away from the heavy dressings and opt for lighter ones like a lemon vinaigrette. Also cut down on those croutons and try heart healthy add in such as almonds or Craisins.These are both low calorie and energy boosters along with being chock full of antioxidants. Make veggies the main part of the dinner too. You can still have hot meals but make them without gravy or stuffing. Think fun burritos stuffed with tofu, tomatoes and spinach. Have it with a zesty salsa instead of sour cream and of course guacamole. Ratatouille is another great spring meal to whip up. (although the summer version with garden fresh veggies is the best).This is a mélange of tomatoes, eggplants , onions and pepperscooked in garlic and oil. Serve with a crusty whole wheat baguette to sop up the juices. As for meats stick with fish or chicken, grilled or steamed. You can insert tofu in once or twice a week too.
One bad winter habit is snacking. This was a bad winter , full of days when most of us ate like crazy., Unfortunately most of us ate all the wrong things, from too many cookies to too many chips.Now is the time to change to good for you munchies. Try baked potato chips such as Pop chips. Stick to bags of popcorn or pretzels as opposed to regular chips and dips. Another idea is try making homemade kale or Brussels sprout chips using fresh or frozen vegetables. Get into the habit of eating more fruit. The days of spending a snowy day baking chocolate chips are over. Instead make a varied fruit salad with pears apples , grapes and bananas. Citrus is still popular so include an orange into your diet two or three times week.Beverages become light too. Try the new BAI5 and BAI Bubbles which are only five (!) calories each. These are tasty and fruity, perfect when chilled, for those late Spring days when the temps rise. You can still have coffee, just nix the whipped cream and chocolate add ins.Sertle for a tall glass of iced black instead. Instead of sugar pour in a small amount of agave nectar for sweetening.
Spring is coming and with it a slew of activities that require a lot of energy. Keep up with them by eating healthier and lighter. Banish those heavy winter foods and start eating and drinking good for you meals and snacks. The new diet will make you burst with a new vitality.
Saturday, March 7, 2015
Spring Forward Eat Forward
Yup,it's that time of the year when we have to set our clocks one hour ahead ,(remember when that used to happen in April)>It means our habits, especially our eating ones have to be changed. it's definitely a disruption however with a few tweaks we can get back to normal.It's just recalibrating so that we can eat normally , whether it's morning noon or night.
One of the worst times is morning. what was once six is now seven and both you and your stomach are not ready to face the day, let alone eating.Getting into the mood is going to take some time. It's like heading to another part of the world. At first your internal clock can't adjust .It needs a few days to recalibrate The same problem here. If you have to get up at seven or eight and not feel hungry, then don't force it. Get showered and dressed first, even do a chore or two until you feel ready for that bowl of cereal or toast. if you still aren't feeling peckish, then grab a yogurt and a piece of fruit and eat at work. Don't make the mistake of buying one of those breakfast sandwiches to eat later on. They're fattening and greasy.- think of the stomach problems ahead. A better choice is a whole wheat bagel with a light skim of butter or margarine, or one of those instant cups of oatmeal.Also if you're a snacker, skip those late night treats and go to bed hungry. You'll wake up wanting breakfast no matter what the time.
Snack times and lunch are also completely thrown off too. A usual eleven o' clock apple or pear will now be eaten at twelve, the accepted lunchtime. If you can, try to combine the two by eating a light lunch. Think a cup of soup, instead of the usual sandwich, or better yet a small salad, followed by some fruit. Nibble on almonds through the day if you still feel hungry. These are not only low calorie but heart healthy. They also give you a boost of energy to carry you through meetings and projects. Dinner presents a whole new set of problems. By five or six you and your family may not be that hungry. The dilemma with that is eat later, and one,it's hard to go to bed on a full stomach and two, eating later will put on the pounds. Try to compromise on a time that's good for everyone, say around five thirty or six. Again, serve light, until everyone is used to the new time. Think roast chicken and pilaf, or veggie kabobs with couscous. Don't plan on heavy roasts or heavily spiced chilis and curries that will keep you awake (which is a whole other headache). Stridently keep away from caffeine. For after supper think an herbal tea that promotes sleepiness (try Twinings Nightly Calm made with relaxing chamomile and spearmint).As a snack stick to a cup of warm milk. This has tryptophan (any dairy product does) which will ease you into sleeping earlier.
The whole time change thing is a drag.It disrupts everything , including our eating habits.You cant fight it . Just accept it with some changes to your diet and habits. You'll feel better and get back to normal in no time.
One of the worst times is morning. what was once six is now seven and both you and your stomach are not ready to face the day, let alone eating.Getting into the mood is going to take some time. It's like heading to another part of the world. At first your internal clock can't adjust .It needs a few days to recalibrate The same problem here. If you have to get up at seven or eight and not feel hungry, then don't force it. Get showered and dressed first, even do a chore or two until you feel ready for that bowl of cereal or toast. if you still aren't feeling peckish, then grab a yogurt and a piece of fruit and eat at work. Don't make the mistake of buying one of those breakfast sandwiches to eat later on. They're fattening and greasy.- think of the stomach problems ahead. A better choice is a whole wheat bagel with a light skim of butter or margarine, or one of those instant cups of oatmeal.Also if you're a snacker, skip those late night treats and go to bed hungry. You'll wake up wanting breakfast no matter what the time.
Snack times and lunch are also completely thrown off too. A usual eleven o' clock apple or pear will now be eaten at twelve, the accepted lunchtime. If you can, try to combine the two by eating a light lunch. Think a cup of soup, instead of the usual sandwich, or better yet a small salad, followed by some fruit. Nibble on almonds through the day if you still feel hungry. These are not only low calorie but heart healthy. They also give you a boost of energy to carry you through meetings and projects. Dinner presents a whole new set of problems. By five or six you and your family may not be that hungry. The dilemma with that is eat later, and one,it's hard to go to bed on a full stomach and two, eating later will put on the pounds. Try to compromise on a time that's good for everyone, say around five thirty or six. Again, serve light, until everyone is used to the new time. Think roast chicken and pilaf, or veggie kabobs with couscous. Don't plan on heavy roasts or heavily spiced chilis and curries that will keep you awake (which is a whole other headache). Stridently keep away from caffeine. For after supper think an herbal tea that promotes sleepiness (try Twinings Nightly Calm made with relaxing chamomile and spearmint).As a snack stick to a cup of warm milk. This has tryptophan (any dairy product does) which will ease you into sleeping earlier.
The whole time change thing is a drag.It disrupts everything , including our eating habits.You cant fight it . Just accept it with some changes to your diet and habits. You'll feel better and get back to normal in no time.
Friday, March 6, 2015
Praising Braising
Braising is one of those techniques that does wonders to any meat or vegetable. This two step process can turn even the most toughest cuts into mouth watering tenderness and create a gourmet meal out of the basest ingredients. Best of all it's an easy process that novice home chefs can try with ease.
Braising come from the French braise which comes from brazier or cooking over coals. Chefs and cooks originally do this but the technique has evolved into something more complex,It uses both dry and moist heats to cook either meats veggies and even fish. One of the most popular braising dishes is braised short ribs. This is simply first browning the meat in a skillet with just oil and a light seasoning of salt and pepper. The next step involves baking them in a sauce of wine spiked chicken stock blended with various herbs.A popular recipe these days is beer braised ones . This can be made with anything from Budweiser to Guinness stout. Chicken and brisket can also be cooked this way,Brisket is made for braising and anyway it's made it usually comes out so tender that it can be flaked as opposed to sliced.There are even braised brisket sliders. Brisket usually works well with a red wine infused bath .One of the mot famous braises is sauerbraten, that delicious German dish.Made with rump roast along with peppercorns and juniper berries , this dish is first marinated and then roasted in butter. the sauce is a gravy made with gingersnaps and the meats juices for a flavorful, spicy dish.
Chicken can also be braised.It's usually done wIth lemon as seen as David Tanis A City Kitchen's column in Wednesday's New York Times Food section. Mr. Tanis recommends using the most tender part of the bird, the thigh. He first marinates them and roasts in an open Dutch oven for twenty minutes. The braising takes about one hour. The result is amalgam of Mediterranean flavors from the citrus to the added mix of black and green olives along red pepper and fennel, If you want a more sophisticated dish, then try coq au vin, This French classic is a true braise and can be made a variety of ways. It's basically a butter rubbed chicken cooked, first browned and then cooked with white or red wine, bacon, onions and carrots.It's an easy and impressive dish for beginner home chefs to make.Fish and veggies are also good candidates for the technique. Fish braising time is usually much less than beef or chicken simply because there is no muscle or sinew to break down. Braising makes the flesh melt in your mouth tender along with giving it a rich pan sauce. Any fish from fresh water to deep sea can be used.Try a braised red snapper puttanesca style>it has the bite of red and black pepper. Veggies can also be braised , Try a side dish of braised root veggies such as carrots, potatoes and turnips , perfect for roasts. For the best flavors be generous with both the spices and the stock.
Use veggie or chicken with a splash of white wine.
Braising is a great way to elevate any meat or veggie to a flavorful dish. Use it to liven up you rmidweek chicken or Sunday roast veggies. it will make for truly memorable dining
Braising come from the French braise which comes from brazier or cooking over coals. Chefs and cooks originally do this but the technique has evolved into something more complex,It uses both dry and moist heats to cook either meats veggies and even fish. One of the most popular braising dishes is braised short ribs. This is simply first browning the meat in a skillet with just oil and a light seasoning of salt and pepper. The next step involves baking them in a sauce of wine spiked chicken stock blended with various herbs.A popular recipe these days is beer braised ones . This can be made with anything from Budweiser to Guinness stout. Chicken and brisket can also be cooked this way,Brisket is made for braising and anyway it's made it usually comes out so tender that it can be flaked as opposed to sliced.There are even braised brisket sliders. Brisket usually works well with a red wine infused bath .One of the mot famous braises is sauerbraten, that delicious German dish.Made with rump roast along with peppercorns and juniper berries , this dish is first marinated and then roasted in butter. the sauce is a gravy made with gingersnaps and the meats juices for a flavorful, spicy dish.
Chicken can also be braised.It's usually done wIth lemon as seen as David Tanis A City Kitchen's column in Wednesday's New York Times Food section. Mr. Tanis recommends using the most tender part of the bird, the thigh. He first marinates them and roasts in an open Dutch oven for twenty minutes. The braising takes about one hour. The result is amalgam of Mediterranean flavors from the citrus to the added mix of black and green olives along red pepper and fennel, If you want a more sophisticated dish, then try coq au vin, This French classic is a true braise and can be made a variety of ways. It's basically a butter rubbed chicken cooked, first browned and then cooked with white or red wine, bacon, onions and carrots.It's an easy and impressive dish for beginner home chefs to make.Fish and veggies are also good candidates for the technique. Fish braising time is usually much less than beef or chicken simply because there is no muscle or sinew to break down. Braising makes the flesh melt in your mouth tender along with giving it a rich pan sauce. Any fish from fresh water to deep sea can be used.Try a braised red snapper puttanesca style>it has the bite of red and black pepper. Veggies can also be braised , Try a side dish of braised root veggies such as carrots, potatoes and turnips , perfect for roasts. For the best flavors be generous with both the spices and the stock.
Use veggie or chicken with a splash of white wine.
Braising is a great way to elevate any meat or veggie to a flavorful dish. Use it to liven up you rmidweek chicken or Sunday roast veggies. it will make for truly memorable dining
Thursday, March 5, 2015
Purifying The Vinyards
No one ever thinks of pesticides when they drink wine. The grapes used, maybe .definitely the bouquet , along with the taste and after notes No oenophile ever thinks about the possible blight a wine's purity. Yet it's important to do so and to whether what they're drinking is organic or not.
This debate has been polarizing vintners throughout France and even the Piedmonte section of Northwestern Italy.Elaine Sciolino reported on it in yesterday's New York Times food section. Along with interviewing various wine growers she also attended some tastings as well.To most, especially to the people who make wines there is no difference between regular and pure wine. Pure wine comes from non pesticide sprayed vines. Hipster wine tasters and sellers want organic wine, :according to them it tastes better. More experienced vintners say this is balderash.Organic wine is the same as wine made from sprayed grapes. Either has the potential for excellency or disaster. To be honest there is a limit of how much chemical can be sprayed on grapes to protect them.Many vines have been saved from flavescence d'or or golden rot, a deadly bacterial disease thanks to mandatory treatment in some areas. However winemakers could look to Piedmontese vintner Stefano Belloti who planted different crops around his grapes to inhibit pests. His grapes are surrounded by peach and almond trees along with mustard plants. He also has ducks and chickens around to eat plants that would also threaten his grapevines
Of course there are vintners who go against pesticides. There is money made on anything untouched by chemicals and organic wine is big right now. These naturalist winemakers, such as Emannual Giboulot , who refuse to use anything on both plants and soil. Monsieur Giboulet even won a court case allowing his vines to forgo any treatment.It was not without trauma and drama. He was threatened with a six month jail stay and a $33,000 fine, in 2014 he also refused to spray his vineyard with Pyrevert. a much used pesticide in France It resulted in a thousand dollar fine . along eith annoying and angering nearby winemakers. They feel that unsprayed crops could bring about contagious diseases and destructive insects. Many associate it with parents sending unvaccinated children to school. Monsieur Giboulet asserts that going without spraying is better. It even allows insects beneficial to the growing process, to thrive as well The soil is also not contaminated which is good for upcoming plants.. Another plus of not spraying is that the wine can be sold as organic. However that means less sulfites as well which could result in selling a wine that's more like old grape juice than , well, wine.
Most purists these days will buy an organic wine or one that started out with pesticide sprayed grapes. The question is will this purity make for a better bouquet and flavor? That's up to the individual. Ms. Sciolino found that what she savored had the same rough edge as her grandfather's wine. If that;s what works , then stick with the purer vino.
This debate has been polarizing vintners throughout France and even the Piedmonte section of Northwestern Italy.Elaine Sciolino reported on it in yesterday's New York Times food section. Along with interviewing various wine growers she also attended some tastings as well.To most, especially to the people who make wines there is no difference between regular and pure wine. Pure wine comes from non pesticide sprayed vines. Hipster wine tasters and sellers want organic wine, :according to them it tastes better. More experienced vintners say this is balderash.Organic wine is the same as wine made from sprayed grapes. Either has the potential for excellency or disaster. To be honest there is a limit of how much chemical can be sprayed on grapes to protect them.Many vines have been saved from flavescence d'or or golden rot, a deadly bacterial disease thanks to mandatory treatment in some areas. However winemakers could look to Piedmontese vintner Stefano Belloti who planted different crops around his grapes to inhibit pests. His grapes are surrounded by peach and almond trees along with mustard plants. He also has ducks and chickens around to eat plants that would also threaten his grapevines
Of course there are vintners who go against pesticides. There is money made on anything untouched by chemicals and organic wine is big right now. These naturalist winemakers, such as Emannual Giboulot , who refuse to use anything on both plants and soil. Monsieur Giboulet even won a court case allowing his vines to forgo any treatment.It was not without trauma and drama. He was threatened with a six month jail stay and a $33,000 fine, in 2014 he also refused to spray his vineyard with Pyrevert. a much used pesticide in France It resulted in a thousand dollar fine . along eith annoying and angering nearby winemakers. They feel that unsprayed crops could bring about contagious diseases and destructive insects. Many associate it with parents sending unvaccinated children to school. Monsieur Giboulet asserts that going without spraying is better. It even allows insects beneficial to the growing process, to thrive as well The soil is also not contaminated which is good for upcoming plants.. Another plus of not spraying is that the wine can be sold as organic. However that means less sulfites as well which could result in selling a wine that's more like old grape juice than , well, wine.
Most purists these days will buy an organic wine or one that started out with pesticide sprayed grapes. The question is will this purity make for a better bouquet and flavor? That's up to the individual. Ms. Sciolino found that what she savored had the same rough edge as her grandfather's wine. If that;s what works , then stick with the purer vino.
Wednesday, March 4, 2015
Frugalize Your Food!
Every kitchen, whether home or professional, produces scraps.They usually wind up in the garbage which is a sin. Anything can be repurposed .Leftovers can be turned into yummy dishes. Peelings and ends can be repurposed into new dishes .There's no need to have wastefulness. Everything and anything can be used. Just ask Seattle residents about this. The people there are learning a thing or two about recycling their meals.
This was the subject of an article in today's New York Times' Wednesday Food section. Regular contributor, Kim Severson, travelled to Seattle to write about the city's new recycling program. It goes like , dump that half eaten pizza or lemon peels ad get slapped with a fine. Garbage men are now extra diligent in sorting through trash.If they do come across any foodstuffs, even a pizza box, a red sticker is placed on the garbage can and the homeowner is fined. Yes it is shaming,, but it also helps the environment as well as teaching home chefs about recycling and kitchen frugality.The idea is nothing new. San Franciscans have been composting for a long time and it's becoming beloved with some New York City restauranteurs as well. It is more economical because vegetables peels can be repurposed into part of various stocks. Carrots tops can be ground into a different kind of pesto. Chicken carcasses can yield up everything form bone and marrow for soups to skin for tasty schmaltz.
Repurposing may be tough for a generation who is used to throwing out as well as using only processed foods. It was just two generations ago that home chefs used to use every part of any fruit vegetable , meat and bread. It was part of life, thanks to Depression frugality and World War Two rationing.Luckily there are books out there to help.Steve Satterfield has written a book entitled "Root To Leaf" about an in depth look at vegetable cookery and how to cook usually thrown away corn cobs and mushroom stems. There's also Diana Gunders , a project scientist for the Natural Resources defense Council book, Waste Free Kitchen Handbook and Eugenia Bone's The Kitchen Economist.It is pretty easy to repurpose. One loaf of bread can be turned into a variety of different foodstuffs. Stale bread can be transformed into strata or French toast. Very stale bread, especially baguettes make excellent breadcrumbs. Chicken is the star of repurposing, with it being redone for homemade soups to pot pies to foie gras. Any food can be frugalized , you just have to be clever in doing so.It does take some thinking.
Make leftovers and kitchen waste a thing of the recent past. Reuse and repurpose everything from veggies to chicken legs. It 's good for the planet and good for you.
This was the subject of an article in today's New York Times' Wednesday Food section. Regular contributor, Kim Severson, travelled to Seattle to write about the city's new recycling program. It goes like , dump that half eaten pizza or lemon peels ad get slapped with a fine. Garbage men are now extra diligent in sorting through trash.If they do come across any foodstuffs, even a pizza box, a red sticker is placed on the garbage can and the homeowner is fined. Yes it is shaming,, but it also helps the environment as well as teaching home chefs about recycling and kitchen frugality.The idea is nothing new. San Franciscans have been composting for a long time and it's becoming beloved with some New York City restauranteurs as well. It is more economical because vegetables peels can be repurposed into part of various stocks. Carrots tops can be ground into a different kind of pesto. Chicken carcasses can yield up everything form bone and marrow for soups to skin for tasty schmaltz.
Repurposing may be tough for a generation who is used to throwing out as well as using only processed foods. It was just two generations ago that home chefs used to use every part of any fruit vegetable , meat and bread. It was part of life, thanks to Depression frugality and World War Two rationing.Luckily there are books out there to help.Steve Satterfield has written a book entitled "Root To Leaf" about an in depth look at vegetable cookery and how to cook usually thrown away corn cobs and mushroom stems. There's also Diana Gunders , a project scientist for the Natural Resources defense Council book, Waste Free Kitchen Handbook and Eugenia Bone's The Kitchen Economist.It is pretty easy to repurpose. One loaf of bread can be turned into a variety of different foodstuffs. Stale bread can be transformed into strata or French toast. Very stale bread, especially baguettes make excellent breadcrumbs. Chicken is the star of repurposing, with it being redone for homemade soups to pot pies to foie gras. Any food can be frugalized , you just have to be clever in doing so.It does take some thinking.
Make leftovers and kitchen waste a thing of the recent past. Reuse and repurpose everything from veggies to chicken legs. It 's good for the planet and good for you.
Tuesday, March 3, 2015
Eat Away Those Winter Blues
With yet another snow storm happening, it's hard to get excited over the prospect of Spring.These cold , grey days make it hard to get happy over anything. However there are foods to chase these late winter blues away. Eat them and feel as happy as a lark on a warm day.
Naturally chocolate is a mood booster. Have a nibble during the day as a treat to alleviate mid afternoon boredom and give you energy. Stay away from the milk kind and concentrate on the dark (in fact the darker the better). Don't go for the caramel or nougat filled candy bars. Stick to just a simple square like GHiradelli Chocolate. Any kind of carb will also bring about smiles, however don't go wild with the cupcakes and cookies.Instead have a yummy rice bowl or a plate of whole wheat pasta for lunch or dinner. Start the day off with a slice of seven grain toast with warmed jam and a little butter. for a crankiness free morning.Another mood lifting dish sure to make you sing is risotto Milanese .It combines Arborio rice with saffron, which is a natural Prozac. The spice has antidepressant fluoxetine and imipramine, two phytochemicals known to help depression.
It comes as no surprise that both fruits and vegetables help in lifting the late winter blues. Some citrus fruits and dark , leafy veggies such as spinach contain folate.Folate is one of the B vitamins affects the neurotransmitters that impact our moods. To take advantage of this whip up a lemon vinaigrette for a spinach salad. Create dinners that are more veggie centric too. Think about pepper and tomato rich stir fries or meatless chilis with mood boosting beans.Snack on more fruit too, and even think of dipping strawberries and bananas in rich dark chocolate = which just eating these brings about a smile. Fish , too, can improve moods.It has to be the oily fatty kind like tuna, salmon and mackerel and rainbow trout which are chock full of Omega-3's which alter brain chemicals such as dopamine and serotonin. Try a sunny salad Nicoise that's full of tuna and different veggies. It's a nice nod to summery days on the French Riviera. Another tropical mood booster is coconut, although sniffing it is actually more of a high than actually eating it. Wash any of these foods down with tea, black , green or oolong. The chemical in it , theanine, improves not just mood but attention and focus. Switch to any soothing tea instead of the usual afternoon cappuccino.
Eat right and you won't experience any of those late winter blues. All that snow and ice won't get to you. You'll be a sunny as a Spring day.
Naturally chocolate is a mood booster. Have a nibble during the day as a treat to alleviate mid afternoon boredom and give you energy. Stay away from the milk kind and concentrate on the dark (in fact the darker the better). Don't go for the caramel or nougat filled candy bars. Stick to just a simple square like GHiradelli Chocolate. Any kind of carb will also bring about smiles, however don't go wild with the cupcakes and cookies.Instead have a yummy rice bowl or a plate of whole wheat pasta for lunch or dinner. Start the day off with a slice of seven grain toast with warmed jam and a little butter. for a crankiness free morning.Another mood lifting dish sure to make you sing is risotto Milanese .It combines Arborio rice with saffron, which is a natural Prozac. The spice has antidepressant fluoxetine and imipramine, two phytochemicals known to help depression.
It comes as no surprise that both fruits and vegetables help in lifting the late winter blues. Some citrus fruits and dark , leafy veggies such as spinach contain folate.Folate is one of the B vitamins affects the neurotransmitters that impact our moods. To take advantage of this whip up a lemon vinaigrette for a spinach salad. Create dinners that are more veggie centric too. Think about pepper and tomato rich stir fries or meatless chilis with mood boosting beans.Snack on more fruit too, and even think of dipping strawberries and bananas in rich dark chocolate = which just eating these brings about a smile. Fish , too, can improve moods.It has to be the oily fatty kind like tuna, salmon and mackerel and rainbow trout which are chock full of Omega-3's which alter brain chemicals such as dopamine and serotonin. Try a sunny salad Nicoise that's full of tuna and different veggies. It's a nice nod to summery days on the French Riviera. Another tropical mood booster is coconut, although sniffing it is actually more of a high than actually eating it. Wash any of these foods down with tea, black , green or oolong. The chemical in it , theanine, improves not just mood but attention and focus. Switch to any soothing tea instead of the usual afternoon cappuccino.
Eat right and you won't experience any of those late winter blues. All that snow and ice won't get to you. You'll be a sunny as a Spring day.
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