Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Flavor Around The Globe
One way to begin exploring new flavors is to take a virtual trip around the globe.
Civilizations throughout history have adapted their cuisines to the environment in which they lived – the geography, the climate, and the indigenous plants and animals available to them.
Today, most of us can sample the world’s cuisines without ever having to go farther than a short drive from home – a luxury radically expanding our flavor options.
Chinese cuisine encompasses a range of regional styles.
Dishes from southern China emphasize freshness and tenderness, while in the colder north, dishes are oilier, and pungent vinegar- and garlic-based flavorings are more popular.
Noodles and rice are used as a starchy base for protein and vegetables, or as a side dish.
Like Chinese cuisine, Japanese dishes emphasize the use of vegetables in balance with meat, poultry, and fish.
Light and subtle flavorings like miso and rice vinegar put the emphasis on fresh (or often raw) ingredients, spotlighting the high quality and variety of seasonal produce and seafood native to this island nation.
The emphasis on vegetables and fish makes the Japanese diet one of the healthiest on earth.
Japanese people have the lowest obesity rate in the developed world.
And Okinawa boasts the largest population of centenarians anywhere, thanks in large part to their healthy food choices and active lifestyle.
In both Chinese and Japanese cuisines, soy sauce, ginger, and garlic are dominant seasonings, while the Japanese were the first to identify the sensation of umami.
Recipe of the Day: Spicy Beef Satays
Makes 8 (2-skewer) servings
1 pound flank steak (preferably grass-fed), trimmed of any external fat
1/2 cup fat-free plain Greek yogurt
2 tablespoons lime juice
1 tablespoon smoked paprika
1 tablespoon ground sumac
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon ground mustard
1/4 teaspoon ground allspice
3 tablespoons chopped cilantro
Cut the flank steak across the grain into 16 strips.
Combine the yogurt, lime juice, smoked paprika, sumac, cumin, garlic salt, mustard, allspice, and 2 tablespoons of the cilantro in a medium bowl.
Add the beef and stir well to coat completely.
Cover tightly and refrigerate for at least 4 hours or overnight.
Remove the beef strips from the refrigerator and thread them on 16 skewers.
Heat the grill to medium and place the skewers on the grill.
Cook for about 2 minutes on each side for medium and about 3 minutes on each side for well-done.
Place the skewers on a serving dish.
Garnish with lime wedges and the remaining 1 tablespoon cilantro.
Per serving: 90 calories, 3 g total fat (1 g saturated), 20 mg cholesterol, 200 mg sodium, 1 g total carbohydrates (0 g sugars), 0 g fiber, 14 g protein.
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from Flavor First by Cheryl Forberg, RD