Isn’t it frustrating to want something you know isn’t “good” for you?
And, to not completely understand why we begin to alter our way of thinking about food as the seasons change? Our bodies may yearn for salads in June, but not pot roast — until November. Does that mean people in Hawaii never crave some rich, gooey, cheesy casserole in October because the seasons never really change?
I know I don’t have the complete answers, but I do know psychology plays a big role in what we desire on our plates.
The main story today on the front of the food section is about comfort food that won’t kill you, because we all know that tons of carbs and fat may taste delicious but clog our arteries and create all kinds of health problems.
I’m adding to the recipe list of entrees with this selection of two dishes from Cooking Light. But, remember, just because the content of the recipes may have reduced fat, calories, etc., doesn’t mean you should eat more of it! Measure out what a portion is and stick to it.
Call me at 618-239-2664, email to firstname.lastname@example.org or on Twitter @BoyleSuzanne. Write to 120 S. Illinois St., P.O. Box 427, Belleville, IL 62220-0427.