Decision Fatigue

Talking with a friend who is successfully losing weight and she asked about food variety. Changing up our food choices does increase the likelihood of obtaining all the necessary nutrients we need.

Interestingly, making too many food decisions eventually fatigues us and we begin to make less-than-healthy choices.

Here’s an example. You have good intentions when you enter the grocery store. You select some fabulous produce when you first walk in. It’s beautiful and enticing.

You came for a couple items but actually forgot your list (oops) and decide to head down a few aisles to see if you can recall what you need.

You pass by the bakery – NO to the cake. Next is the deli – NO to the potato salad, though it does look good. You remember you’re out of skim milk so you head to the back of the store via the cracker corridor. But you say NO! You even say NO to the ice cream (with your name on it) when you’re in the frozen section looking for some veggie blends.

Checking out you notice all the royals and see there was an Elvis sighting. Candy is at check out too – and the bars are SO small, they probably don’t count as a serving. You toss a couple onto the conveyor belt.

You were part of the resistance movement for the entire store. But, saying “NO” is tiring.

Shopping with kids? Fuhgeddaboudit. Parents typically last to the candied cereal aisle.

You need a meal plan, a shopping list and focus. More on grocery shopping in another Minute to help you be well.

Marcia

PS  How is she losing weight you ask? She records everything she eats (been recording for more than 100 days straight), eats more produce and is more active – what a plan, right?

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Shishito Peppers

Ever wonder how food trends get started? You see a new food on a menu, you spy the ingredient at the grocery, then Allrecipes has a million (okay many) recipes for the same food on line.

Sometimes it’s a grower, sometimes a distributor but often a celebrity chef who brings an item to the table. A news article, a great picture, a radio interview and you’re eating spelt. Or whatever.

Shishito peppers are a new trend for me. We love peppers in general; mild tasting cubanelles were a staple of my youth. And we grow peppers in the summer garden with limited success. So, when I saw these Japanese shishito peppers on a trendy appetizer menu, I thought I would try them

Like most peppers these are low in calories, low in fat, rich in vitamins C and K. They can be eaten raw or cooked. They are fairly mild though recipes comment that about 1 in 20 peppers have a bit of heat.

We buy them at the grocery in quart size bags and do find a mix of very mild to just a trace of heat to them.

Shishitos are small, perhaps the size of your pointer finger. They contain seeds that are edible and, although I suspect you could eat the stems, we didn’t.

We blistered them in a hot non-stick pan with just a skim of oil. Typically I put peppers on an outdoor grill to blacken them but these are too small for that.

We added a light sprinkle of salt, pepper and white balsamic vinegar and ate them like a finger food.

I can’t now recall how that first restaurant served them – only that they were delish.

During this in-between produce season, try a variation on one of your favorite veggies (purple cauliflower anyone?) to be well,

Marcia

PS Let me know of any new veggies you’ve tried recently.

 

 

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