This post has been written sometime during the morning hours of Christmas vacation that I enjoyed at home this year – a rarity in the fast paced life of a workforce gal. I’ve been feeling very inspired this Christmas to write at the expense of my gym visits, but that’s OK, because I ended up with a string of posts that I was going to start posting in weekly instalments come January 2017. But this one must come early as a token of appreciation for having received the most touching compliments already.
When you embrace the fat on your plate you will quickly realize that it doesn’t take much food to satiate you. It takes time though to switch your thinking from I must fill up the plate to the brim to it’s OK to see the bottom of the plate. We’ve been programmed to believe that if we don’t have enough to eat, we might die of starvation before the next meal. However, the truth of the matter is that it would take us much longer than the meager 2-3 hours in between meals (that most people allow between meals) to starve to death. Most of us carry enough body fat to fuel themselves for quite a bit before we’d die….
So this is what I endeavour to make my plates look like, unless, of course I’m making a big bowl of salad 🙂
- 1 large Pork Chop (bone in)
- Himalayan Salt and Black Pepper to taste
- Dash of Smoked Paprika, Onion and Garlic Powder
- Generous Coating of Sumac
- 1 Tbs of Coconut Oil or Butter
- Coat the chop with all the spices and let sit for about 5 minutes while you prep your frying pan.
- Turn on the burner at medium heat and let the Coconut Oil or Butter melt in the frying pan.
- Place the chop in the frying pan - it's important that the frying pan be hot in order to get a nice browning on your chop. You'll hear it sizzle when it touches the pan - that's a sign the pan was hot enough.
- Let it cook on one side for 5-10 minutes before flipping it to the other side.
- Once browned flip and let cook on the other side.
This goes pretty much for any meat you are preparing this way, if you want a nice crispy exterior let it develop it by keeping away.
Of course, you have to be vigilant not to let it cook for too long or your meat with burn 😉
We tend to be so busy with life, work, house chores and other responsibilities that we forget to unwind and enjoy our meals. Many times food is just simply inhaled when it should be savoured. When I offered this meal for consumption I’m pretty sure that the presentation made a huge difference in the experience of eating. Maybe, just maybe, for some of us the presentation will make us slow down a notch and eat with more care, as if though it was a delicate piece of art that needed not be disturbed, as if though eating it with purpose was able to preserve the integrity of the art even after it’s been consumed.
This is important not only for the experience of eating and savouring the flavours but also for our brains to have the time to release hormones – the little messengers telling our body to feel satiated. If you slow down you will also notice that the empty spaces on your plate are not that big of a deal either.
Ps. Day one with no sweeteners was a success – I stayed away from my liquid stevia even at night! It is a transition though, because after my evening meal I still felt like I needed a dessert. So I reached for my favorite fat source – Pure-Creamed-Coconut – added a pinch of unsweetened cocoa powder and vanilla, mixed it all together and had my way with it. Normally I would add a generous splash of stevia in this concoction, but not last night – I let the natural sweetness of coconut be enough and it was. I also noticed that without the overpowering sweetness of stevia I didn’t feel like eating the whole package in one go. So, my theory on eating more than necessary to satiate when using sweeteners is already coming true.