An Honest Kitchen

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What I'm eating

Saturday. Iku lunch today: tofu burger w/ steamed veg, pickled red cabbage & beetroot, & chickpea w/ beetroot. Plus they're amazing dressing
Thurs late lunch: Pad Thai with tofu and double the vegetables.
Hungry all morning & knew lunch was going to be late. Had half a tin of white beans, a banana, a peach & square of Beetrotinger cake.
Thurs breakfast: rye and pumpkin seed toast again. One w/ white bean paste / dip & t'other w/ marmalade. Plus some pineapple.
Made kind of polenta pie for Tues dinner. Polenta top & bottom, w/ filling of lentils & silverbeet cooked in tomato.Topped w/ cheese & baked

Kathryn Elliott, a Sydney nutritionist, writes about diet and health — how to eat well in a busy life.

For more see here

For all of you having problems with those afternoon munchies, Chew On This has some good advice on taming food cravings. Paula quotes research from the Journal of Applied Psychology which found “rather than actively trying not to think about the food you crave, it’s better to focus on an image of something completely different”.
Despite it’s salt content, I’m a big, big fan of haloumi – which means this dish from Figs, Olives and Wine is going to be on the menu VERY soon. Grilled haloumi, citrus, fennel and parsley all together in one dish is almost my idea of heaven.
For those of you wanting a grain change from pasta, rice and bread, why not try this Barley and Vegetable Risotto from Bear Necessitites. It takes a bit longer than a normal risotto, but barley is a low GI grain with a beautiful flavour.
The Guardian blog has an article on getting fussy kids to eat their dinner. There are also some intereting points in the comments section.
I’ve read about this before with children, but it seems as people in society get bigger, our concept of what’s normal and what’s overweight changes. This is even true for women.