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Post by cherryt38 on Feb 12, 2019 2:16:33 GMT
This round began January 10 - February 20. It’s not too late. If you ‘d like to join us, respond on today’s thread with your board name/first name and your goal for this round. The hostess will add you to the challengers list the following day. Everyone is welcome to join us.
Challengers:
bmazzo/Beverly - to actually accomplish some of the projects I’ve been putting off
cathygeha/Cathy - journal every day/veganuary
cherryt38/Cherry - be more active
jalibmu/Jan - focus on good health guidelines
jasimons/Judy - snack planned for after work and prepped ahead if possible
pamthomas46/Pam - continue to collect blue dot days and enter a new decade
Hostess Schedule:
January 10 - 16 Pam
January 17 - 23 Cathy
January 24 - 30 Judy
January 31 - February 6 Jan
February 7 - 13 Cherry
February 14 - 20 Beverly
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Post by cherryt38 on Feb 12, 2019 2:21:03 GMT
• Use all your senses to fully experience your food and drinks. Observe the smells, textures, sounds, colors and tastes. Ask yourself how much you’re enjoying the food and how appealing it is.
• Choose modest portions to avoid overeating.
Do you try to be aware of smells, textures, sounds, colors and tastes?
What do you consider a modest portion?
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Post by cathygeha on Feb 12, 2019 8:07:55 GMT
Do you try to be aware of smells, textures, sounds, colors and tastes? Not always but sometimes a plate of food will take my breath away (not literally) with the beauty of the colors, arrangement, garnishes or whatever...more often online than in real life, though  I need to do this more often.
What do you consider a modest portion? Tricky question...my portions are often off the charts...especially say with pasta. I know 1/2 cup of spaghetti, cereal, grains is what I should have but so often, without truly measuring, that 1/2 cup can become...one or two.
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Post by cherryt38 on Feb 12, 2019 13:22:07 GMT
I try to be aware of the taste, textures, smells, etc. but sometimes my mind just wanders and I eat more or less automatically. I am working on it though. Which brings me to portion control. If I am conscious of how much I'm serving myself, I can eat automatically without too much damage. I figure a half cup of something is a modest portion.
Of course when this comes to spaghetti, all bets are off. A half cup of spaghetti is minuscule in my book. A cup is a more normal serving in my opinion. And sometimes I eat more. At least I don't have it really often.
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Post by Holly Gail on Feb 12, 2019 14:37:38 GMT
I love pasta. And I stopped eating white pasta I can't remember how many years ago. I measure 2 oz of dry 100% whole wheat pasta before putting it into boiling water. That's one portion for me. I VERY rarely measure more than 2 oz (and even then, it's less than 2.5 oz), and that's only when I'm VERY hungry. It's interesting to me that so many of you have talked about how pasta gets out of hand for you...
As for using all my senses: in general, I can't say I do. With certain foods, I remember to feel the texture in my mouth and to notice the level of heat or cold (as the case may be), but the only times I really pay attention to the visual is in a restaurant or as a guest in someone else's house... Well, that's not totally true... I do recognize the blandness when I make boneless skinless chicken breast with brown rice; the beige of both sort of make me aware that I'm not using color... although if there's broccoli or brussel sprouts too, at least I see the contrast with the darker green... As for smell, I tend to notice only extremes: either it smells GREAT or it smells like I don't want to eat it, but rarely any of the in between smells.
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Post by bmazzo on Feb 12, 2019 14:54:47 GMT
I do often notice the smell & texture of foods. I love the smell of something cooking in the house.
I tend to go way over on portions!! That is my biggest problem!! Holly, your idea of weighing the pasta before cooking, is a good idea, though I am usually cooking for a family when I cook pasta. Once in a while, I cook it just for the 2 of us, but DH would always have to have at least 2 servings. As I have said here many times, I'm not a snacker, I'm an eater!
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Post by jan on Feb 12, 2019 18:24:31 GMT
I am finding it interesting as everyone is talking about overeating pasta. I was planning on having pasta for dinner. I got some brown rice spaghetti from Trader Joe's and thought I would try it tonight. According to the WW website, it is 6 points for 2 oz dry or 1 cup cooked. 1 cup of regular spaghetti cooked is only 5 points. Here I thought I was buying a healthier, less pointy spaghetti.
Do you try to be aware of smells, textures, sounds, colors and tastes?
I watch alot of cooking shows where they are always stressing that you eat with your eyes first. I try to not have all the same color food on my plate and actually pick the color of the plate based on the color of the food. I have Fiesta Ware plates, so many colors to choose from.
From Folgers commercials, we all know there is nothing like certain smells to fill your senses. Texture, too. Nothing like a whole plate of mushiness to turn you off eating.
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Post by Holly Gail on Feb 12, 2019 19:15:14 GMT
According to the WW website, it is 6 points for 2 oz dry or 1 cup cooked. 1 cup of regular spaghetti cooked is only 5 points , when WW supported SF (or SFT), 100% whole grain pasta was on the no count list. I still follow SF regardless of the fact that WW no longer supports it. In view of that, I don't count any points for 100% whole grain pasta... |
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Post by pamthomas46 on Feb 12, 2019 21:16:01 GMT
We just had a fun lunch at Olive Garden. The colors, smells, and textures were super. I always notice variety, especially when we eat out. No pasta, but I am getting better at limiting it. Have a great afternoon everyone.
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Post by jasimons on Feb 12, 2019 21:32:30 GMT
I don't usually take time to consider texture, etc in everyday meals. Taking time to do so does seem to sound like part of mindfulness in general - thinking about all aspects of the meal/food.
Portion sizes - I freezer individual portions of food, so that is a part of my portion control. And, working in school food service for years (specific portion sizes are regulated there), I know what certain portions look like.
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Post by jan on Feb 12, 2019 22:39:08 GMT
Holly, I usually eat whole wheat pasta. Brown rice pasta SEEMED like it would be as good as if not better of a choice.
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Post by Holly Gail on Feb 12, 2019 23:49:16 GMT
jan , If the pasta is made from 100% brown rice, it's SF (according to the last SF rules anyway). I haven't bought brown rice pasta, but what else is listed in the list of ingredients? If it's SF, (at least as far as I'm concerned) it wouldn't matter (to me) if it were the same number of points or more or fewer than any other kind of 100% whole grain pasta. (I just googled the list of ingredients for Trader Joe's brown rice pasta: two items were listed, brown rice and water; sounds to me like 100% whole grain pasta...)
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I need to do this more often.
