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When We Eat With Our Minds, Our Body Thrives

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I thought I would repost this message with some great updates on my personal health. Finding out that I can use the principle of small amounts but eating a well rounded mixture of foods, I have lost over 40 pounds, lowered by A1C, my blood pressure and cholesterol in a better normalcy. It works for me, I am happier than I have ever been, and at 72 feel I am mastering my body for the first time instead of eating controlling me.

WE SHOULD EAT WITH OUR MINDS and NOT OUR MOUTHS. I will throw out a personal opinion on why our minds and not our mouths should determine what and when we should eat. Let’s think about this theory. In our lifetime, we will go on several diets or eating plans. They will be varied and when we go on most of these, if not all; we lose weight, right? My thoughts are what causes the initial weight loss and what changes over time in which the loss begins to dwindle or even disappear? I think I have discovered what is the culprit…..Our minds. When our mind becomes disgusted when our eyes show the extra weight in the mirror, it can either decide to avoid thoughts of obesity or decide to do something about it.Let me share this: It is not the diet or eating plan; it is the mind who decides if we are full or because of emotions it decides to allow us to overeat. 

A personal note: Some time ago, my husband Greg and I decided (look at the action of the mind) to not play around with eating healthy but get serious. Since we “decided” and not allowed our mouths to do the talking; we have both lost weight, our emotions are calmer, our motivation is higher and the results are a better attitude as well as feeling better. I had expressed it is not only what we eat; quantity is a big factor. Large amounts of salads or fruit or going the protein maximum will not allow us to lose what we need to eat but add portion control to these great foods aids in the satisfaction of eating without starving. Greg has dropped about 10 pounds during this time and he is now “thinking” about what he eats and how much. Even though I had already decided my health was more important, it has helped me eliminate some items and add some healthier foods. I wanted to share with everyone as too many times, we are guilty of talking the health talk but fail to walk the health walk. Just saying our intentions but not involving some serious mind changing methods; it would only be another diet tried and failed. The real reason any diet fails is the mind is not engaged; only the mouth. Try to think about this post and see if you find yourself retracing your “diet” history. When you wanted to lose; I mean when you really wanted to lose; you lost. When you only played with dieting; you might have lost a few pounds and without thinking; you stuck a cookie or candy or even pizza. Instant sabotage, but I can guarantee you; you didn’t think before you stuffed your mouth with those diet killers. I am not preaching; I am reminiscing about my diet history. When I think about what I eat, I lose. When I impulsively eat; it doesn’t work and off another great, sensational, guaranteed to lose, return to my high school figure, lose all fat non fail plan one more time. Does this ring a bell with you or at least start you thinking? I hope so as we are thinking our food through!

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The following is an excerpt from an article called Mindful Eating-Curbing Stress:

How to Put Mind Over Mouth

Jean Kristeller, Ph.D., president of the board of directors at the Center for Mindful Eating, shares tips on how to break the pattern of stress-induced munching.

By Carin GorrellSep 17, 2007

During a high-stress situation it’s natural to feel pulled toward something that distracts you and makes you feel better fast — and often that something is food, explains Jean Kristeller, Ph.D., a professor of psychology at Indiana State University and president of the board of directors at the Center for Mindful Eating. “Eating can become an automatic, unconscious response to tension and anxiety,” says Kristeller. “But learning to become more mindful in these moments can help you break that pattern of automatic reactivity.” Here’s how.

ACKNOWLEDGE THAT YOU’RE STRESSED. “We don’t always recognize when we’re on edge, and it’s hard to interrupt something if you don’t know you’re in the middle of it,” says Kristeller. Learn to recognize your stress signals, which might include headaches, rapid breathing, or munching when you’re not hungry.

ENJOY WHAT YOU’RE EATING. “If you’re just stuffing food down, you’re not enjoying its tastes, textures, and smells, which is how we derive comfort from food in the first place,” says Kristeller. The more you savor your food, the fewer bites you’ll need to get the comfort you seek.

LISTEN TO YOUR WISDOM FROM PAST EXPERIENCES. Maybe during your last stress-induced binge you devoured a half-dozen doughnuts — and the guilt you felt afterward only added to your stress. This time, take steps to maintain portion control: Pick up a single doughnut at the bakery instead of a dozen.

PAUSE. When you find yourself mindlessly diving into a bag of potato chips, stop and check in with yourself. “Think: Do I really want to eat this? Is it going to be helpful?” suggests Kristeller. Taking this moment to reflect can help interrupt the automatic urge to nosh.

DON’T IGNORE YOUR CRAVINGS. Denying that those cookies are calling your name will only strengthen your desire to have one, but acknowledging your craving creates choice: Do you want to have one cookie now, or wait until the urge is so overpowering that you inhale an entire sleeve of cookies? Recognizing that you have choices puts you in charge, not the craving.

EVALUATE YOUR HUNGER. “Often we don’t distinguish between physical hunger and emotionally driven cravings,” says Kristeller. Rate your physical hunger on a scale of 0 to 10, with 0 being not hungry at all and 10 being famished. If it’s a 0, 1, or 2, reconsider that pantry raid. If it’s a 9 or 10, eat something healthy first: “If you’re really, really hungry, you’re more vulnerable to overeating,” says Kristeller.

***************************End of excerpt from article.

  On a light, positive note I want to post a writing from this morning to all.  This morning I rose with gratitude in my heart, humility in my soul, and joy in my entire body. God grants us the opportunity to be diligent in our faith and today is a great day to serve Him with love, forgiveness, charity, and kindness.

“When we willingly love,We receive from above.

Life is a wonderful gift.We are given such a lift.

Beauty is joy bestowed.Immense love has flowed.

From the stem of a rose.To the child’s turned up nose.

When we willingly love, God smiles from above.”

(written by Arline Miller 02/17/2016)

(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 talks Power Air Fryer Oven

One of my popular posts was the ones I showed how I use my Air Fryer Oven. As a cook that loves to reinvent dishes and to use the philosophy of waste not, want not. I use my Power Air Fryer Oven as much to use to refresh food as I do to fully cook meals. It is the perfect appliance to do both. I thought I would post some of the ideas to utilize this tool:

  • When I have cooked/fried/or even baked dishes as I recently made the reinvention meals with fried shrimp, I use the air fryer oven to crisp warm the shrimp. For leftover shrimp, chicken, fish, or veggies which have been fried by whatever method, set the oven to 375 or 400 degrees for about 5 minutes and it will keep the food crisp and will have the taste of fresh fried results.
  • Toasting bread for sandwiches is wonderful by using the oven’s ability to toast on both sides. I have used this method for delicious cheese toast too. Buns, rolls, and biscuits can be reheated and toasted with butter.
  • If you have bakery goods like donuts, pound cake, pastries, and you want them to taste as fresh as the day you bought them, put a tablespoon or less of water in the reservoir in the bottom or wherever your air fryer’s oil reservoir. Turn on at least 375 or 400 for only a few minutes 1 – 2 and they will become soft again.
  • Pizza or cheesy bread will warm up without the microwave gummy taste when warmed in the Power Oven.

Google has this tip about reheating food to keep them crispy.

Air fryers are great at keeping crispy foods, well… crispy when reheating them. Turn your air fryer to 350-400 degrees F for just 3-4 minutes and your reheated leftovers will taste just as crispy as the night before. Just think – crispy, hot, and fresh reheated pizza in an air fryer (or any other food you want!).

Check out my board on Pinterest for more recipes using the Power Air Fryer Oven or if you have an air fryer without the oven. You will be surprised at how often you will use it. I prefer warming up food instead of using the microwave for any foods I can place on the rack. See how easy it is to bake potatoes the air fryer way:

Holly Nilsson teaches us how to Air Fryer Baked Potatoes.

Experiment using your air fryer and you will see how useful this appliance will be. Ask my husband who cooks his sausage in our air fryer in the mornings. He doesn’t have to stand at the stove or have the microwave taste. In a few minutes he has hot, delicious sausage patties or links. We place a piece of foil over our bottom pan for quick cleaning and the racks come out easily and can go into the dishwasher. It doesn’t get much easier.

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 to original location, if known, for credit reference.

SHOULD I USE AIR OR PRESSURE IN MY COOKING?

From the number of views on the last post about using my InstaPot, I could tell a lot of you are interested about learning more about these convenient ways to cook. I have to say that when my husband purchased my InstaPot, I was slightly apprehensive from the stories of the old style pressure cooker and did not use it “instantly”. I want to put that worry to rest. As with any appliances, you should follow the instructions and only the methods they have approved. I love my InstaPot now and My Power Air Fryer Oven is the bomb.

Do you know you can make salmon patties easily, healthier in the Air Fryer Oven? I do.

If you want to see a sample of how many recipes you can make using your Air Fryer/Oven, please go to my Pinterest account and browse. You will find yourself even making a quick amount of biscuits in it. The link is: https://www.pinterest.com/alm06/power-air-fryer-oven-cooking/

This is one of my pinned Air Fryer Recipes on my board listed above.

What I would like to give you are some tips on using the air fryer for the handy-dandy leftover warming magician:

  • We prepare a large amount of sausage, bacon, and other meats, burgers, etc. for the convenience of having a quick put together breakfast, lunch, or snack. A few minutes and all of these foods warm up without getting the microwave softening. Easy to clean, no pots to wash, so we use ours sometimes several times a day.
  • Leftover biscuits, rolls, croissants, buns, and toast as well as pastries brown so easily and have a crispy outside crust. This has sold me on the air fryer.
  • Using the air fryer oven saves us time as we can use it, remove the grill shelf which washes great in the dishwasher, and we are done.
  • I haven’t figured out why hot dogs taste incredible in the air fryer, but it is almost like grilled hot dogs without having to crank up the grill.
  • French fries are like the fast food restaurants if you use the method they suggest. We have the turn barrel and I can’t tell the difference except for the absence of so much grease from the fast food fries.

I can go on and on about using the Power Air Fryer Oven but it will be more fun if you get on the air waves and make something yummy and so convenient. I take my door off mine, keep it clean by easy method, and it sits on my counter ready to make my life easy.

Happy Meals to You….Until We Cook Again….Arline Miller, Reinvention Queen.

(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 for credit references.

Air Fryer/InstaPot Makes Life Easier

First, let me say, and some of you already know, I am an avid Southern style cook and baker. Born in Georgia, and a true Georgia Peach, I was taught to cook, fry, and bake at an early age. I stirred, mixed, separated, and whisked with the best of southern cuisine. Oh yes, I can roll out dumplings and bake a mile high cake. I love to plate pretty food using colorful combinations. While I can do this with a easy skillset, I have learned to use tools, appliances and ways to make my kitchen life easy. These methods don’t take away from taste at all. It’s in the seasoning my friends, use those herbs, spices, and broths to bring it all together……just simpler and easier. Does this mean I have stopped my southern style meals? Not hardly, I combine my styles and I am not always hovering over a hot stove every meal.

Yesterday, I took out ground chuck and also saw a pack of stew beef and took out that package too. When my husband called saying he was on his way home from his American Legion Leader Conference and it would be over an hour, I took a look at the package of stew beef and my InstaPot was calling my name. I grabbed the pot down from its place on the shelf. Here is how simple and in 35 minutes of pressuring, it was so tender and hot when Greg walked in the door.

  • InstaPot Stew Beef made entirely in 40 minutes from package to noodles:
  • 1 pkg of good quality stew beef (already in chunks so no chopping
  • 1 Large Onion (chopped in large chunks
  • 1 pkg Ranch Dressing Mix
  • 1 pkg. Lipton Dry Garlic & Herb Soup mix
  • 1/2 carton Beef Broth
  • Salt and Pepper
  • Directions: Saute the beef after sprinkling both pkgs of Dry Seasoning mixes with a Tablespoon of Olive Oil. Add chopped Onions and Salt and Pepper
  • Add small amount of Beef Broth to deglaze bottom. Once deglazed, add the rest of beef broth. If not adding other optional ingredients, close lid and follow instructions for Meat and Stews and locking procedures. Pressure for 35 minutes.
  • Optional add ingredients: Carrots, potatoes, peppers, mushrooms. Serve over rice, mashed potatoes, or noodles (I used pre-cooked linguine, so easy for quick meals)
Photo courtesy of Google recipe search

Air Fryer Drumsticks

Before I go into this quick and easy way to make a lot of drumsticks (our grands love drumsticks), I think we are all watching our budgets as food costs are rising but you can use this recipe for thighs, and breasts. Remember that breasts are drier so don’t overcook them.

Instant Pot Chicken Drumsticks

These Instant Pot Chicken Drumsticks are so easy to make – brush them with BBQ sauce and broil in the oven for crispy chicken!Prep Time5 minsCook Time20 minsTotal Time25 minsCourse: Main CourseCuisine: AmericanKeyword: chicken drumsticks Servings: 4 servings Calories: 308kcal Author: Taylor Stinson

Ingredients

  • 3/4 cup water
  • 8 chicken drumsticks
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp each salt & pepper
  • 1/2 cup BBQ sauce
This is my photo of placing seasoned drumsticks in InstaPot.
Ready to Pressure Drumsticks
So tender but tasty!
Placed on Broiler for a few minutes for crispy skin.

Instructions

  • Add water and trivet to the bottom of Instant Pot. Meanwhile, in a large bowl, mix together spices then coat chicken in the mixture, rubbing well all over.
  • Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 10 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 10 minutes.
  • Let the Instant Pot do a natural pressure release. Meanwhile, set oven to broil on medium-high and adjust wrack to the second highest placement.
  • Open the lid when pressure gauge has dropped and the lid opens easily. Carefully remove chicken with tongs, then transfer to a parchment-lined baking sheet. Broil drumsticks for 1-2 minutes per side, watching closely so they don’t burn.
  • Add chicken to a large bowl then toss in BBQ sauce. Serve and enjoy!
Chicken in Air Fryer made so crispy and tasty.
Shrimp is so easy with the air fryer.

I will post more recipes using the InstaPot and the Power Air Fryer but check out my Pinterest Boards if you want to learn how to use these handy appliances. Go to: /https://www.pinterest.com/alm06/power-air-fryer-oven-cooking/

Go to my InstaPot board for more recipes: https://www.pinterest.com/alm06/instant-pot-recipes/

Cook smart, cook fast, but always cook tasty. Happy Meals….Until We Cook Again….Arline Miller, Reinvention Queen

Onion, Spunion What’s The Difference?

As most of my friends know, I am a huge fan of Brenda Gantt’s and share her Cooking With Brenda Gantt’s posts often. She is the real deal, very down to earth and even with her now celebrity status, she is inviting to watch and I have truly learned some great tips from her. Not to steal any thunder from her, but I love to learn new ways, shortcuts, and ideas on how to prepare great food with simple instructions. This is how this blog topic has originated when I watched Brenda show us how to make a blooming onion her way.

I am not going to post Brenda’s video on the blooming onion as I feel you might miss a lot of good cooking videos so I invite you to follow her on Facebook, at Cooking with Brenda Gantt (look for the blue check for the authentic page).

She loves buttermilk drenching and used it in the video. She took her time and opened the onion to make sure the buttermilk coating got all the way down. She added seasonings and then placed the coated onion in flour and even taking more flour and pouring it into the petals of the onion. She has more patience than me was my thought at the time. Her blooming onion turned out fantastic and she took her now famous crunch test by biting it. Yes, total success for her.

Since I love a blooming onion and have paid a hefty price in restaurants, I decided to give a shot and I thought I followed her instructions to the letter. As you can see in the photo, mine looked okay but was not “Brenda crunchworthy” to the bottom of the onion.

My attempt at making a blooming onion
. Not bad but not great so next try soon.

Hey, it was good but I could do better for my taste. So here comes the Arline wants the crunch idea. I had seen onion petals in restaurants as a menu item so what if I cut all the way through and release the petals prior to coating them and that is what I did for me. It worked and set the stage for the blog topic which you will see shortly.

Up close and crunchy is how the onion petals came out. Wow, I think Brenda would be proud.
This is what I was looking for, crunchy, tasty and easy to cook and eat.

Once I had found what was easy for me and produced the quality and taste I prefer, I thought I would share it on one of the cooking/baking groups I am a member. This is the focus of the blog, not the success of the onion petals. A lot, and I mean a lot of members loved my idea (it wasn’t a new idea as others have made them before). So many said they would try it this way, but a lot and I mean a lot of others told me how I guess me and Brenda should have iced watered the whole onion which seems like a lot of work and I wasn’t comfortable adding a lot of water to an already full of liquid onion. I am not faulting anyone for their ideas and it was a good response post and that is what we bloggers look for, the reaction.

What was intriguing was all of the attention over an onion. A blooming onion or onion petals? It fascinated me with all the hoopla over a simple food. I realized something very impressive. Maybe we have gone overboard with all of the freedom of social media that we feel a need to respond to each post and or blog or a group. It may be healthy but I saw strong opinions, yes very firm opinions over an onion. This led me to a deeper thought.

Arline Miller of Sipping Cups of Inspiration, Reinvention Queen
  • If we took the same approach to homelessness, downtrodden and scarred people who even by their own fault fell into this trap of life, could we, would we solve this tragedy in our country?
  • If we took the same approach to education of our young children and teenagers to see what and how we can improve the quality of good education and not meet the demands of those who want to think for our children, could we, would we solve and move our educational goals higher?
  • I we took the same approach to caring for our elderly, who have given their time to take care of us when we were children and now left to live so frugally and sometimes even impoverished and left without proper medical care and treatment, could we, would we have a better outcome for their senior years?

I could go on and on listing all of the areas we can focus and insert input and solutions to the problems we, and others face. Onion, Spunion! Could it be possible to use the analogy of how so many responded to the Onion Saga, but never lift a finger or voice to the true causes of problems. I will give you a hint, It’s not due to an Onion so we can choose to make blooming onions or onion petals, or guess what, even Onion Rings. My point is there are many options to solve and recommend how to do the best activity to produce lasting and high quality outcomes.

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material is sourced if known for credit references.

Reinvention Queen goes from Smoked Ribs to Rib Hot Pockets

For Memorial Day Weekend, my husband Greg Miller, smoked the best ribs and we feasted. Now, I wanted to show how you can reinvent them in an easy and quick way.

Arline’s Hot Pockets from Smoked Ribs (can also use other smoked or grilled meats like chicken, turkey, and even leftover steak)

The leftover ribs before I chopped them to bite size pieces.
Chopping the ribs into small pieces allows me to have a lot of meat to fill the hot pockets.
Cutting up a large sweet onion into rings, slightly thin, and placing into medium saute pan. Add the following ingredients.
Add 2 T. EVOO, 1-2 T Worcestershire sauce, 1 t. Hot Southern Honey, and 1 T. Organic Tamari Sauce (can use soy sauce), 1/2 stick butter cubed, salt and pepper to onions in pan. Saute until onions are tender and cooked.
When onions are cooked as shown, add cubed rib meat and stir until coated. Turn off heat and let sit while you prepare the biscuits.
I used part of a can of Pillsbury Grands Flaky Layers. I cut each biscuit in half height so that each hot pocket is only a half biscuit. I rolled on a floured surface with a rolling pin that had been rubbed in flour until they were the thinness as shown. Placing the meat/caramelized onions mixture in the center and popped some sharp cheddar cheese (other cheeses can be used if preferred. Using my fingertip, I dotted one half of the dough’s edge with water to seal them.
Using my fork’s tines, I pressed down on the edges and pricked the tops a few times to allow steam to release. Placing them on a sprayed baking sheet and then into a preheated oven 375 degrees. The package said to make them at 350 but I wanted a crunchy crust. 12 minutes or until they are browned.
Here are the hot pockets before they were gobbled up. I only made 8 but had enough dough and mixture to make 16 from one can of biscuits and 4 ribs. You could feed a family easily from your tasty leftovers. My husband made the comment I could open a hot pocket stand from these delicious and quick way to reinvent ribs.

My tips for reinventing leftover meat: As delicious as smoked and/or grilled meats are, if you have a grill master that loves to have a big amount of meat, try to think of ways to present this delightful meat in many different, reinvented ways to have an easy new meal. It will seem entirely different but not taking up all your time in the kitchen and who doesn’t like food in a nicely wrapped package like a hot pocket.

Additional tip: My husband used the bbq sauce Sweet Baby Ray’s and I used some of the sauce I made for the shrimp salad which was over the top for these hot pockets. You can look back at the shrimp salad post for this recipe.

If I don’t get to post the next way to finish off those luscious ribs, and I say they are the best ribs he has made, I will give you a hint. Think of stew beef! I will take and cube the rest of the ribs, add some onions and some broth and seasonings and stew it for only a few minutes. Once I have the onions and rib meat flavors married, I will add two bags of Success Rice and allow them to combine and wallah, a quick new meal in minutes.

I would love to hear from you on how you reinvent a certain leftover. There are more ways to cook than to start all over again. You will change the mind of a person who makes the statement……I hate leftovers….to…..How are you going to reinvent this meal?

Until we Cook Again……Happy Meals……..Reinvention Queen…….Arline Miller

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third Party Material is sourced, if known, to original location/author for credit reference.

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