As I promised, here is one of the dishes I make from my bounty of those yummy fried shrimp from yesterday’s post. My Power Air Fryer Oven comes into play warming up the shrimp and keep that crunch without taking away their freshness. This made a scrumptious lunch with a totally different presentation and look. Let’s see how simple having the shrimp ready helped in preparing lunch.
Shrimp Po Boy Sauce
Horseradish 1 tablespoon
Mayo 1/4 cup
Dijon mustard 1 tablespoon
Jalapeño mustard 1 teaspoon
Tartar sauce 2 tablespoons
Remoulade sauce 1/4 cup
1 tsp. lemon juice
Grated onion 1/4
Garlic herb seasoning Sprinkle
Salt and pepper to taste
Worcestershire sauce Sprinkle
Fish sauce 2 drops
Mix all ingredients together and refrigerate for at least 30 minutes. Amounts shown in this recipe are guesses as I don’t measure so you can adjust them to your taste buds. This sauce is used to spread on toasted buns or can be used as a condiment on shrimp, oysters, and scallops.
Toast the bread (You can use many kinds of buns so that selection is up to you. The bakery/deli buns were split prior to toasting or you can choose not to toast. We love ours toasted but I have eaten Po Boys not toasted and they were good too.
At this time, I have removed the sauce from the refrigerator and assembled the condiments and veggies. A tip that might come in handy is how I place the onions in my mini food processor for a grated ingredient which is not in your face oniony. You can chop the onions as well but I do this for the onions I add into the Remoulade sauce and for toppers.
Reinventing food is very simple and the secret is to think about cooking enough, varying the presentation and taste, and enjoying the idea you do not have to live in the kitchen to eat Restaurant Worthy foods any day of the week.
Greg grilled some tender and delicious flank steak and you know us, he made enough for another meal so tonight will be surf and turf with a copy cat sauce from a restaurant on St. Simons Island Ga mixed in a salad with the remainder of the shrimp to go with our steak. If you are counting, this will be three (3) meals.
One side note: Don’t forget the Pickle Juice Slaw as it will be reinvented with some beefy hot dogs for a fast lunch. Until We Cook Again….Happy Meals…..Reinvention Queen, Arline Miller
(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material is sourced if known to original location and author for credit reference.
This year we revived the growing fresh herbs in our garden planter and we are reaping the benefits of snipping some herbs and stepping up our kitchen efforts up tremendously. Today, I had fresh tomatoes, cucumbers, and onions and one of my favorites is a salad created with those ingredients, throwing in some black olives and a raid on the herbs in the garden.
Note from Arline Miller: This salad can be made as individually as you like. There is no exact recipe, and other veggies, ingredients and seasonings can be substituted to make this your own. If you make something similar with some different ingredients, please comment and include your special touches.
(C) Copyright 2012 – 2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material is sourced to original location, if known, for credit reference.
REINVENTION QUEEN TRANSFORMS THE MUSHROOM LEMON HERB ANGEL HAIR PASTA INTO MEATBALL MUSHROOM SPAGHETTI:
REINVENTING THE SAUCE INTO FRESH SPAGHETTI SAUCE:
Removing the lemon herb mushroom sauce that was leftover and placing it into a bowl with 2 jars of good quality Spaghetti sauce, 1 small can of tomato paste, 2 small cans of v-8 juice, with 1 jar of filtered water and mix well.
In a large pot, add 1 pkg of frozen or thawed meatballs.
Add the combined sauces to the meatballs and stir.
Add some seasonings like oregano, basil, dry Italian seasoning, garlic herb seasoning, minced onions, and whatever you like in homemade spaghetti sauce.
Top with fresh herbs for enhanced freshness (this is the difference by adding that fresh pop—also you can cube fresh garden tomatoes toward the end of the cooking with enough time for them to cook but maintain a fresh taste.
Take a look at the photos above and you will see the amount of herbs which can be adjusted to individual tastes.
I will top the angel hair pasta with a wet paper towel in the microwave for 60 seconds and it freshens up nicely.
This is the way I do it. I don’t want to spend my Saturday cooking from scratch for dinner. Add a salad and bread if you desire for a meal that usually takes a long prep time. Enjoy and please comment if you like the reinvention idea.
This is the original post for the Mushroom Lemon Herb Angel Hair Pasta.
My husband is a carnivore and loves his meats at a meal. Some time ago, I began doing some lighter pasta dishes and he hasn’t missed his meat for the meat. I don’t add any bread and serve the pasta with fresh grown herbs and we have enjoyed this lunch as a very tasty dish.
You see the title Reinvention Queen and may wonder what this dish has to do with that subject but already, my mind is working on what I can do with the leftovers to provide a fresh meal with new flavors. Keep this in mind as you will see how i got that title soon.
This meal was easy but it tastes as if I stayed in the kitchen for hours and in reality, I was only in the kitchen about 15 minutes. Now, for full transparency, I had onions cut up, I had the herbs minced, lemons out for zesting and juicing. Once I started composing the dish, it was easy to complete in the amount of time the angel hair pasta required cooking.
Here is the recipe I came up with today. I wish I could tell you I go by certain amounts and/or ingredients but I am a cook/chef that makes it up as I go. A lot is determined by what I find in my pantry. It is as follows:
Reinvention Queen Mushroom Lemon Herb Angel Hair Pasta Recipe
Angel Hair Pasta (1/2 pkg) cooked and drained
Fresh Herbs (variety of your preference chopped) 1/8 – ¼ cup
2 Lemons (zested with lemon zest saved) squeezed into bowl
½ onion chopped or thinly sliced
1 pkg fresh mushrooms (can use preferred type)
1 stick butter (softened)
1 8 oz cream cheese (softened)
¼ cup sour cream
3 to 4 garlic cloves (or use equivalent amount of minced garlic)
1T minced ginger
Charlie’s Choice Seasoning 1tsp.
Lane’s BBQ Garlic Herb Seasoning ½ tsp.
Onion Salt Sprinkle of ½ tsp.
Red wine vinegar 1 T.
Extra Virgin Olive Oil 2 T.
Splash Low Sodium Soy Sauce (optional)
Sea Salt & Fresh Ground Black Peppercorns (Use preferred amount)
Watch Video for step by step instructions using the ingredients listed.
My tips shared on the video:
I use my grater to zest lemons and/or oranges
I clip my fresh herbs and allow them to semi dry on a paper plate. Once they are not moist, I mince them and place in a zip loc bag. I use one bag and make a combo of several herbs. I will separate others that I allow them to completely dry.
If I am in a hurry and if I need softened cream cheese or butter, I place in a paper bowl and place in microwave for thirty (30) seconds. Instant softening.
I keep fresh garlic and it is the best way to cook but if I am in a hurry, I keep a jar of minced garlic and I keep minced ginger in a jar too.
This is not my idea or tip but one I saw that works when cooking pasta on high temperature is to lay a wooden spoon on top of the pot to prevent boil overs.
I am sure I have more tips and will introduce you to them. Use what you want, discard those you would never do. It’s your kitchen, do what you will when you are in your own kitchen. Limit yourself to your particular taste buds and eating style.
Happy Meals to You Until We Cook Again…..Reinvention Queen, Arline Miller
(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material if origination is known, is sourced for credit reference.
I can make a Pimento Cheese Sandwich from the deli type and enjoy it but nothing is better than a portion of homemade pimento cheese on a buttery cracker or some toasted bread splashed with the “real stuff” as I like to call it. I will walk you through my simple method of how I make this dish that if properly stored will last a long time in the refrigerator….but I never have to worry about it staying around very long. Tasty!
I am not creating a video until I make this dish and then I will include the way I make a grilled pimento cheese on Rye bread and White Bread in the Air Fryer Oven to demonstrate how crispy and crunchy it makes the sandwich.
Here are some tips I use while making the pimento cheese:
I use my small chopper and place any of my ingredients that require grating. It is a lot easier, less mess, and I can see how much I am creating in volume.
Pimentos can be chopped using this method in a few seconds and you avoid having large pieces in the pimento cheese mixture. The juice also blends into the mixture adding more flavor.
Using a variety of cheeses makes this dish an incredible blend and all of the cheese blend together creating a mixture of delightful flavors. Pimento cheese can be made with any one of these cheeses but combining all of them makes this cheese unique.
I use a combo of Hot Spicy Paprika and Smoked Paprika. Either will work but I love both so I half the flavors.
Pimento Cheese can be made with mayo or yogurt only, but for the best blend, use all three, sour cream, mayo, and yogurt and you will notice the difference.
Don’t forget the sugar, but if you are watching sugar, try Stevia or another sugar substitute. I use regular sugar and I love the small amount of sweetness with all of the seasonings but you can avoid putting any sugar into this dish.
I hope you will try my Pimento Cheese Recipe and send me feedback with any changes and/or additions you like in your Pimento Cheese. I have seen nuts, peppers, other cheeses, so I would love to hear from all of the fine cooks out there. Kitchens are great therapy sessions and stirring and mixing are good spurts of energy.
Happy Meals to You until We Cook Again…..Reinvention Queen, Arline Miller
(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material, if source is known, will be stated for credit reference.
TODAY THE WORDS are I WANT A DIET WHICH IS NO DIET. In this, my second post about eating, I will gladly put it out there. I want moderation but not elimination. There has been diet after diet which preach elimination. Let’s look at some of them and see what they want me to live without and then I want to share what is working better for me. I am not a health expert and do not profess to be anything but an average person who loves different kinds of food. The food groups contain something in each one I like to eat. You might feel the same.
One thing to keep in mind: As quoted in Bitesized Challenge, Programs claiming weight loss of more than 2 lbs per week are simply unhealthy crash diets. Weight is gained back 99% of the time. But yet, we go from one miracle diet to another. I am a witness and I can preach on this subject as I claim experience in most of them at one time or another. This Medical News Today information article Written by Christian Nordqvist, Knowledge centerLast updated: Thursday 1 October 2015 details on the most popular diets according to three criteria: how many articles there are around about these diets/lifestyles, how popular they seem to be generally, and how often we receive feedback on them.Contents of this article:Atkins DietThe Zone DietVegetarian DietVegan DietWeight Watchers DietSouth Beach DietRaw Food DietMediterranean DietFor Details on each diet, you can click on each one and you will see the specifics of each diet.This complete article, which is a great read, can be found on http://www.medicalnewstoday.com/articles/5847.php How many of these popular diets have you tried? I personally can say 5 and I am still overweight. If you do some diligent studying, you will find a common thread between most of them and it is deprivation of some foods. I asked yesterday, “Are you really NEVER going to eat a donut for the rest of your life?” Here is my tip for today and it may not work for everybody (especially for people with diseases or health conditions which mandate restriction) and here is the absolute truth….NO PLAN works for everybody. We have to begin to take charge of our individual bodies and not fall for the miracle plans but pay attention to what foods cause us to bloat or to gain weight. Some people can eat more carbs, some can eat more healthy fats, and yes, I have a sister who can eat sweets all of the time and she has never had as much problem maintaining a good weight but she has health issues. Here goes what I have found works better for me: I do not deprive myself of any food group but I limit the quantity of any of the carbs, sugars, and yes, fats. I make the larger portion of protein, but keep my meats palm size (we have heard this before, right). What I can’t do; but if I do it, I pay for it is allowing my portions to become large. Supersize means we get supersize! This makes sense doesn’t it? If you are going to eat a burger, make it fresh and small size with moderate portions of condiments. Just cutting portions and eating healthier, fresh cooked with more organic and non processed foods will start you on the track to eating for health. I made this true comment yesterday, “When I started to eat for my health and not to lose a pants size; I accomplished both.” With the holidays behind us, I am happy to report I didn’t gain a pound and kept my glucose in normal ranges for me. I used my 1 heaping Tablespoon of the NO-NOs theory. I used to feel I couldn’t even taste any dressing, any sweet potato crunch, any mac-n-cheese, etc. Now, I choose three of the NO-NOs and take 1 full Tablespoon, yes heaping, of each. The rest of my meal is devoted to palm sized protein, and a bigger portion of good carbs of veggies. Since I had dressing, I found it easy to leave off the bread. I had dessert but used the heaping T. of my delicious banana pudding (a good tip on this is to find a very small bowl and place the dessert in it (it will look like more LOL). I took very small bites to cherish each morsel and when I got up from the table, I had not eaten nearly as much as prior years and felt wonderful. I didn’t feel DEPRIVED and this is the key to maintaining eating correctly for longer periods. Maybe I am wrong, but feeling deprived is the biggest sabotage tool in the world.
Until we eat again and read again…….Arline MillerHEALTHY BITES was created with healthy recipes I have found and some I created to help in eating for our health. Good things will come to those who keep the mindset; I am worth it! Please click on the name of HEALTHY BITES above and see the good way to eat.
(C) Copyright Arline Miller 2012-2019 All rights and permissions for content. Referenced material properly sourced.
For the celebration of St. Patrick’s Day, I decided to pull up a favorite blog post since I love greens. This is a repeat of a message from a few years ago but I think you will enjoy it. TODAY THE WORDS are COOKING GREENS. You are reading the words of a person who loves to eat greens. I cooked greens yesterday and any time I eat them, I am brought back to a special memory.Mustard greens, turnip greens, collards, cabbage, kale are all good to me and this brings me back to my Step Mom, Martha. My Dad had a massive stroke which paralyzed him on his right side. He was able to sit in his lift chair by a lift which he was lifted from his bed and pushed to the chair and lowered into a sitting position or more like a reclining position for the day. I lived a distance away and would travel to spend some time on the weekend with Daddy and Martha during the day and at night at my Mother’s house in the same town. I tell you this to get to the cooking greens theme of the message. How many of you have prepared greens to cook?
It is quite a job to “look over” the greens and then go through several washes to remove any sand, dirt, or any debris in them. There are several methods, but I can assure you, each method is still time consuming. There is usually meat to season them; although more and more people are using other seasonings for health reasons. Martha, barring all others, could cook greens better than any other person I have ever known. Her greens were so delicious I could eat them cold; that’s right, cold. She always fried pork chops and other great side dishes with the greens. This had to be a full day of preparation and do remember she was taking care of my Dad at the same time.
Now for the deeper thought…...She waited for me to smile at the first bite and it seemed to give her as much joy as it did me eating it or even more if that was possible. It was tiring for her but she made me feel so special when she cooked me greens. When my visit was through and they were telling me to be careful on my trip home and gave me my container of greens to go with me; I love them, cherished my time with them and I was so thankful for Martha’s sacrifice and love. She loved Daddy and she loved her family and that always included us. Great restaurants are so enjoyable; Martha’s greens were true love! God wants us to “cook greens” for others. I am using a metaphor as God wants us to do whatever we can to help others; make others feel special; be charitable; be loving and kind. Today and every day, may we borrow a little spirit from Martha who is in heaven with Daddy, and “cook up some greens” for someone we love or a stranger we don’t know but needs our help. (DEDICATED TO MARTHA THOMAS LOTT, our STEPMOTHER) I have attempted to add health benefits when applicable and here is an excerpt from an article I found on the health benefits of greens (turnip greens, mustard greens and collards) If you go to the link, there are instructions on how to prepare. Enjoy some good eating:http://www.livestrong.com/article/85263-stay-eating-collard-mustard-/
How to Stay Healthy Eating Collard, Mustard & Turnip GreensLast Updated: Jul 10, 2015 | By Daryn EllerHow to Stay Healthy Eating Collard, Mustard & Turnip GreensTurnip greens growing in a field. Photo Credit Tom Brakefield/Stockbyte/Getty Images Collard, mustard and turnip greens are vegetable royalty in the South—and for good reason. All three are in the cruciferous family of vegetables that the American Institute for Cancer Research reports might help defend against cancer. The three greens are also rich in beta-carotene, vitamin C, folate and iron. Collards, which taste like a cross between cabbage and kale, are especially high in calcium. Mustard and turnip greens have a sharper bite than collards and provide a nice dose of vitamin K, a nutrient important for bone health and blood clotting. Paula Deen, the guru of Southern Cooking to many of us, knows how to put the hurt on a good pot of greens so I thought I would include a recipe from her on Food Network:
Calling all Chocoholics (Chocolate Lovers who might need intervention)! Valentines Day is coming soon so excuses are not needed as it is the reason for the season but WHY? Let us consider the pros and cons of downing the chocolate, milk, white, dark, or mixed with nuts, fillings, or whatever form we can get it. Is there a link to Love? Is it a feel good reason we have to have it. Today, we enter the river of flowing chocolate and get our mouths drooling. Here is an enlightening article I found giving us the psychological reasons and we already know the real reason is “we can’t live without it.”
Source:Why do we crave chocolate so much? I consulted a professor of psychology and neuroscience, Dr. Amy Jo Stavnezer, to help us understand why we desire chocolate so much (just in time for Valentine’s Day!).
Dr. Albers: On a biological level, why do we crave chocolate?
Professor Stavnezer: We crave chocolate because it is good! It tastes good. It smells good. It feels good when it melts on our tongue. And all of those ‘feelings’ are the result of our brain releasing chemicals in response to each chocolate experience. The experience of eating chocolate results in feel good neurotransmitters (mainly dopamine) being released in particular brain regions (frontal lobe, hippocampus and hypothalamus—definitions a bit later).
Dopamine is released when you experience anything that you enjoy—sex, laughing, or watching your favorite Olympian claim the gold. This reward circuit is partially hard-wired by genetics, but it learns, changes and responds to your specific preferences based on your life experiences. This malleability of the brain is what makes each of us unique. In fact, there are supposedly people in the world who do not like chocolate.
By simply using one neurotransmitter system to associate rewards with actions, an efficient and powerful brain network evolved so that a positive outcome would be repeated. The dopamine signal sent through the reward circuit brings about positive feelings and assessments of the situation in the frontal lobe (just behind your eyes), creates a memory of the experience including where, who, what and why and links that to the positive experiences via the hippocampus (about an inch inside of each ear), and when food is involved, the hypothalamus (a few inches above the roof of your mouth) gathers information about the caloric and nutrient content for future hunger and satiety signals.
It was originally thought that chocolate contained compounds that could activate this dopamine system directly (like cigarettes and cocaine do). Chocolate does contain theobromine that can increase heart rate and bring about feelings of arousal, caffeine which can make us feel awake and increase our ability to work and focus, and fat and sugar which are preferred food sources for humans because they are calorie dense. However, elegant experiments in which the components of chocolate were separated out indicated that just ingesting the chemicals in chocolate without the mouth-feel and taste does not decrease craving.
I found an excerpt from an article on the history of how chocolate became the ruler of Valentines Day. It is from National Geographic and is titled Why We Want Chocolate for Valentines Day
So how did chocolate become the ultimate Valentine’s Day treat?
The origins of the historic combination are far from clear. Chocolate has been considered an aphrodisiac since the time of the Aztecs, and was once only available to the wealthy. Spanish conquistadors brought it back to Europe, and according to The Oxford Companion to Food, Italian chefs were shaving blocks over their risottos in the late 17th century. The French made pastilles in the 18th century, a favorite of the marquis de Sade. But it wasn’t until the cocoa butter extracted from the beans was processed into the rough form of a candy bar in England in 1847, according to Cadbury, and later rounded out with milk, that its appeal began to grow. Once candy became cheaper to produce, more people got to taste it. And once they tasted it, well, you know the rest.
Meanwhile, the origins of Valentine’s Day are even more complex. They can be traced to Roman times and Lupercalia, a Pagan festival that involved fertility and feasting in mid-February. The Romans “were drunk. They were naked,” Noel Lenski, a historian at the University of Colorado at Boulder, told NPR in 2011. Young women lined up for the men to hit them, Lenski says. They thought would make them fertile.
Not too romantic, was it? It gets crazier. The early Catholic Church martyred a rebel priest named Valentine and tried to take the nakedness out of the Lupercalia festival by declaring Feb. 14 as St. Valentine’s Day. Chaucer combined the essence of the pagan rituals with courtly ideas of love in one famous Valentine’s poem about bird sex: “And, Lord, the blisse and joye that they make! For ech of hem gan other in wynges take.” And then Shakespeare took the notion of romantic love even further in the sonnets.
Hopefully, this will get your Valentine craving for chocolate flowing and from this Sipping Cup of Inspiration blogger, Happy Valentines Day and now it is official, you have a natural reason for loving chocolate. My deeper thought is to LIVE LIFE, LOVE LIFE, AND LIVE LIFE TO THE FULLEST by digesting all that life has to offer as long as you add to other’s lives and not make their lives unhappy. Eat chocolate or don’t, but love always.
(C) Copyright 2012-2019 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material, if known, is sourced to original location for credit reference.
This is the second in a series for those interested in blogging. BLOGGING IS LIKE FISHING and of course I return to my childhood days and try to “catch” your attention by fishing around a little. Please join me on the blog with some interesting analogy of how we prepare for our blogging fishing trip. For all of you who would like to dabble your hook and line by guest blogging on my blog, please contact me and let’s go down to the fishin’ hole. #blog #amwriting #life #bloggers #writers #tipsforblogging
GIVING UP, GIVING IN,GIVING TO FOOD II Here we go again with New Years Resolutions and New Diet Programs. Visit the blog for the first resolutions we should make. #blog#healthyeating#newyearsresolution#amwriting
HAPPY NEW YEAR OR IS IT? Here we are again, the beginning of a new year and with it comes the ongoing, well meaning, resolutions one more time. This year is going to be different but is it? I am reposting a message that is a reality check for us. Watch for the hint/tip at the end. This has helped me avoid so many snacks and desserts….not all of them but some! Remember this quote from A L Williams, promoter of term insurance…All you can do is all you can do but all you can do is enough!
GIVING UP, GIVING IN, AND GIVING TO FOOD. We are in a new year with new goals and new intentions. Let’s make resolutions and promises but let’s get real…..Are you really going to Never Eat a Donut the rest of your life? On this blog, I want to recognize our human side of our thinking on the subject of eating. The answer to my question is probably not, even though on this first few days of the New Year; you may have answered Yes! Let us look at a few reasons why this normally doesn’t work.
One of the reasons we eat is Emotional or Comfort Eating and I am referencing to an article on WebMD on this subject. (Link is included for entire article)
Does stress, anger, or sadness drive you to eat? Do you turn to food for comfort, or when you’re bored? Many people do. If you often eat for emotional reasons instead of because you’re physically hungry, that can be a problem.
You can get back in control of your emotional eating. The surprising part is, it’s not really about food at all.
You might not even realize you’re doing it. One of the biggest clues: “Eating until you are uncomfortable and stuffed is a sure sign something is going on,” psychologist Leslie Becker-Phelps, PhD, says.
Another clue: You’re gaining weight and you don’t know why. Don’t assume that it’s just that you’re getting older or slacking on the treadmill. Consider how you’re doing emotionally, and whether that might be affecting your eating.
Another reason for eating is Habitual or I Can’t Stop Eating.
Even though this is a form of emotional eating, it should have its own category. We form habits as eating a certain food during a specific time during the day. Some people want something sweet at night or at least a bowl of cereal, a few cookies and milk, a sandwich, chips, etc. Think about it; is there a certain time of the day only a certain food will satisfy you? If you find yourself eating at this certain time, my tip for today is change what you do at that particular time. Even a big glass of lemon water or a cup of hot tea, or hummus on a celery stick, can alter what can happen. Taking a shower or a little activity can break this chain of habitual eating. If eating at 10 pm is the witching hour, try to schedule other activity instead of sneaking into the kitchen. If cereal or cookies are the demonic foods (which I say can tempt anyone) get them out of the house. You might be surprised how the urge will leave you if they are not handy. Keep other healthy items easily accessible. You most likely will not eat them at this time, but you are breaking a habit. Another tip is remember it takes up to 30 days to break a habit.
Ask yourself this question: Can I make it 30 days without my usual habit food? At least give it a shot. Even if you make it two weeks, pat yourself on the back. If you give in; start the countdown again.
HEALTHY BITES has been created to include a good variety of healthy foods to eat and I suggest you check it out for recipe ideas. If you follow me on Pinterest, one of my boards Healthy Bites, is also directed to some of the recipes I have found not only healthy but tasty. There are so many great sources to eat healthy and know how to develop good habits and a healthy life.
2019 Note from Blogger: I pulled up this post message from 2016 for a reason. Most of us eat emotionally. Only a few actually eat only when we are hungry and not dehydrated. If we would make one change, it would help dramatically. Drink water first! Even if you feel you are going to eat that donut, chip, cookie, whatever, do yourself a big favor…..Drink a big glass of water. Place the goodie by the water glass and only eat when the glass is empty. This one change will slow the brain’s urge to splurge and can make a huge difference in the amount of junk you will consume. You may find that this small hedge will diminish the urge and actually prevent a snack accident!
(C) Copyright 2012-2019 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material including photos are credited to original source if known for credit references.