“
A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.
”
”
Robert A. Heinlein
“
Thank you, Simon, I appreciate that." Luke opened the pizza box and, finding it empty, shut it with a sigh. "Though you did eat all the pizza."
"I only had five slices," Simon protested, leaning his chair backward so it balanced precariously on its two back legs.
"How many slices did you think were in a pizza, dork?" Clary wanted to know.
"Less than five slices isn't a meal. It's a snack." Simon looked apprehensively at Luke. "Does this mean you're going to wolf out and eat me?"
"Certainly not." Luke rose to toss the pizza box into the trash. "You would be stringy and hard to digest."
"But kosher," Simon pointed out cheerfully.
"I'll be sure to point any Jewish lycanthropes your way." Luke leaned his back against the sink.
”
”
Cassandra Clare (City of Ashes (The Mortal Instruments, #2))
“
Though you did eat all the pizza."
"I only had five slices," Simon protested, leaning his chair backward so it balanced precariously on its two back legs.
"How many slices did you think were in a pizza, dork?" Clary wanted to know.
"Less than five slices isn't a meal. It's a snack." Simon looked apprehensively at Luke. "Does this mean you're going to wolf out and eat me?"
"Certainly not." Luke rose to toss the pizza box into the trash. "You would be stringy and hard to digest.
”
”
Cassandra Clare (City of Ashes (The Mortal Instruments, #2))
“
Luke opened the pizza box and, finding it empty, shut it with a sigh.
"Though you did eat all
the pizza."
"I only had five slices," Simon protested, leaning his chair backward so it
balanced precariously on
its two back legs.
"How many slices did you think were in a pizza, dork?" Clary wanted to
know.
"Less than five slices isn't a meal. It's a snack." Simon looked apprehensively at Luke. "Does this
mean you're going to
wolf out and eat me?
”
”
Cassandra Clare (City of Ashes (The Mortal Instruments, #2))
“
Life is a balance. We tend to forget that as we go blithely from day to day. We eat and drink and sleep and assume that we will always rise up the next day, that meals and rest will always replenish us. Injuries we expect to heal, and pain to lessen as times goes by. Even when we are faced with wounds that heal more slowly, with pain that lessens by day only to return in full force at nightfall, even when sleep does not leave us rested, we still expect that somehow tomorrow all will come back into balance and that we will go on. At some point, the exquisite balance has tipped, and despite all our flailing efforts, we begin the slow fall from the body that maintains itself to the body that struggles, nails clawing, to cling to what it used to be.
”
”
Robin Hobb (Fool's Errand (Tawny Man, #1))
“
Sham Harga had run a successful eatery for many years by always smiling, never extending credit, and realizing that most of his customers wanted meals properly balanced between the four food groups: sugar, starch, grease, and burnt crunchy bits.
”
”
Terry Pratchett (Men at Arms (Discworld, #15; City Watch, #2))
“
Afterwards, we don’t head straight back to work. Instead, we stop at McDonald’s. Kristy gets a Happy Meal. Cora gets like four pies, which doesn’t exactly seem like a healthy, balanced meal to me, but she’s not exactly a healthy, balanced young lady. I get a couple of Big Macs and some fries. Arthur stares at the menu the way a time-traveling seventeenth century Puritan would watch a Lady Gaga music video.
”
”
Hannah Johnson (Know Not Why (Know Not Why, #1))
“
The days shuffled by like bland schoolgirls. I didn’t notice their individual faces, only their basic uniform: day and night, day and night.
I had no patience for showers or balanced meals. I did a lot of lying on floors — childish certainly, but when one can lie on floors without anyone seeing one, trust me, one will lie on a floor. I discovered, too, the fleeting yet discernible joy of biting into a Whitman’s chocolate and throwing the remaining half behind the sofa in the library. I could read, read, read until my eyes burned and the words floating like noodles in soup.
”
”
Marisha Pessl (Special Topics in Calamity Physics)
“
I had not noticed how the humblest, and at the same time most balanced and capacious, minds praised most, while the cranks, misfits, and malcontents praised least. The good critics found something to praise in many imperfect works; the bad ones continually narrowed the list of books we might be allowed to read. The healthy and unaffected man, even if luxuriously brought up and widely experienced in good cookery, could praise a very modest meal: the dyspeptic and the snob found fault with all. Except where intolerably adverse circumstances interfere, praise almost seems to be inner health made audible.
”
”
C.S. Lewis (Reflections on the Psalms)
“
Then what in your opinion is a good story?'
'What it's always been, monkey,' Ganesha said. 'One dhansu conflict. Some chaka-chak song and dance. Grief. Love. Love for the lover, love for the mother. Love for the land. Comedy. Terror. One tremendous villain whom we must love also. All the elements properly balanced and mixed together, item after item, like a perfect meal with a dance of tastes. There you have it.
”
”
Vikram Chandra (Red Earth and Pouring Rain)
“
Meals were the daily bane of my existence; not so much the constant work of picking, cleaning, chopping, cooking—though those activities were fairly baneful in themselves—but primarily the never-ending chore of remembering what we had on hand, and balancing the effort required to make it edible against the knowledge of what might spoil if we didn’t eat it right away.
”
”
Diana Gabaldon (Go Tell the Bees that I Am Gone (Outlander, #9))
“
if you eat the items of a meal containing starch, fibre, sugar, protein and fat in a specific order, you reduce your overall glucose spike by 73 per cent, as well as your insulin spike by 48 per cent. This is true for anyone, with or without diabetes. What is the right order? It’s fibre first, protein and fat second, starches and sugars last.
”
”
Jessie Inchauspé (Glucose Revolution: The life-changing power of balancing your blood sugar)
“
Did I really like cooking, or did I just like the way my Instagram photos of home-cooked meals made me look like a balanced, well-adjusted adult? How many of my beliefs and preferences were actually mine, I wondered, and how many had been put there by machines?
”
”
Kevin Roose (Futureproof: 9 Rules for Surviving in the Age of AI)
“
A PICNIC IS NOT AN ADVENTURE!
Excuse me, but at thirty-eight and over six foot, trying to sit cross-legged on the ground to eat a meal is a total adventure. Have you ever attempted to eat with a plastic knife and fork, off a paper plate, while balancing the plate on your knee? And in company? That's an adventure. I tried to cut into my pork pie and the knife broke, then my Scotch egg rolled off the plate and into some mud. What does one do in that situation? Wipe off the mud, and eat it anyway? Risky. I peeled off the meaty outside and ate the boiled egg. Result. And, once, on the beach, I sat down with fish and chips (not strictly a picnic, but still hardcore al fresco eating) and a seagull swooped down and took the whole fish from my box! It was terrifying. So don't you go telling me that picnics aren't an adventure, thanking you muchly.
”
”
Miranda Hart (Is It Just Me?)
“
I found a bench to myself and began chewing savagely at my lunch. It did me good; it had been a long time since I’d had such a well-balanced meal and I gradually became aware of the same feeling of tired peace which one feels after a long cry. My courage had now returned; it was not enough any longer to write an essay on something so elementary and simple-minded as “Crimes of the Future,” which any ass could arrive at, let alone read in history books.
”
”
Knut Hamsun (Hunger)
“
A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyse a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.
”
”
Robert A. Heinlein (Time Enough for Love)
“
Here is part of the problem, girls: we’ve been sold a bill of goods. Back in the day, women didn’t run themselves ragged trying to achieve some impressively developed life in eight different categories. No one constructed fairy-tale childhoods for their spawn, developed an innate set of personal talents, fostered a stimulating and world-changing career, created stunning homes and yardscapes, provided homemade food for every meal (locally sourced, of course), kept all marriage fires burning, sustained meaningful relationships in various environments, carved out plenty of time for “self care,” served neighbors/church/world, and maintained a fulfilling, active relationship with Jesus our Lord and Savior. You can’t balance that job description. Listen to me: No one can pull this off. No one is pulling this off. The women who seem to ride this unicorn only display the best parts of their stories. Trust me. No one can fragment her time and attention into this many segments.
”
”
Jen Hatmaker (For the Love: Fighting for Grace in a World of Impossible Standards)
“
We have seen some gatekeeping or fencing-the-table language already beginning to rear its head in this context. One needed to be baptized to take the meal; one needed to repent to take the meal; one needed a bishop or his subordinate to serve the meal. This was to become especially problematic when the church began to suggest that grace was primarily, if not exclusively, available through the hands of the priest and by means of the sacrament. One wonders what Jesus, dining with sinners and tax collectors and then eating his modified Passover meal with disciples whom he knew were going to deny, desert, and betray him, would say about all this. There needs to be a balance between proper teaching so the sacrament is partaken of in a worthy manner and overly zealous policing of the table or clerical control of it.
”
”
Ben Witherington III (Making a Meal of It: Rethinking the Theology of the Lord's Supper)
“
But a tally of years lived and calorically balanced meals eaten doesn’t account for quality of life or the pleasure that can come from making one’s own decisions. It doesn’t even account for the kind of suffering that isn’t lethal but nonetheless may make an animal unhappy and drive him to gnaw on his toes or swim in endless circles. Just because an animal is born into a certain world doesn’t mean that she can’t have an opinion about it.
”
”
Laurel Braitman (Animal Madness: How Anxious Dogs, Compulsive Parrots, and Elephants in Recovery Help Us Understand Ourselves)
“
before going out for dinner, at home, he made himself a big plate of grilled broccoli and ate it with salt and hot sauce. With broccoli in his belly, he was ready for his meal out. When he got to a restaurant, he wasn’t starving,
”
”
Jessie Inchauspé (Glucose Revolution: The Life-Changing Power of Balancing Your Blood Sugar)
“
The ”Dean of science fiction writers” Robert A. Heinlein once said: “A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyse a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialisation is for insects.
”
”
Neil Hawkesford (A Foolish Odyssey: An Inspirational Story Of Conformity, Awakening and Escape (A Foolish Trilogy Book 2))
“
I thought about Gwendal and his non-recipes - throwing this and that into the pan. This no longer seemed like a totally foreign idea to me. I'd become so experimental in the kitchen, embracing unknown ingredients and making things up as I went along. Could I learn to do that for other parts of my life? In France, composing a well-balanced meal is easy; a well-balanced life is another story. How could I keep my American just-do-it attitude without the accompanying fear of failure? How could I keep the French pleasure of savoring the moment while still building for the future?
”
”
Elizabeth Bard (Lunch in Paris: A Love Story, with Recipes)
“
I used to believe that I could do everything and be everywhere. I could work longer hours, make the dead line, cook delicious meals, play with the kids, get enough sleep, focus on my health. And I can absolutely can do all these things. But not at the same time. Not on the same day.
Realizing that was a delightful freedom. Letting go of that notion of constant balance was releasing a breath I didn't realize I'd been holding.
You mean I don't have to be everything to everyone all the time? I don't have to keep all the balls in the air all the time? I can change balls? I can choose different balls?
Balance is finding the correct weight for every area of life and understanding that the correctness of that weight will change over time. Balance is fluid and flexible. Balance is alive and aware. Balance is intention.
This idea of balance- a correctness rather than an equalness has taught me some of the most important lessons of my life.
- I can not be everything to everyone
- I can not be in all places at once.
- Saying yes to one thing means saying no to another.
- Saying no to one thing means I can say yes to another.
- Perfection doesn't exist. Let it go.
- I can not change people
- I have to stop comparing myself to others. They aren't me. I'm not them.
- I will never finish the laundry
- I can't control everything
- Bad things happen to good people and vice versa.
- My kids aren't me.
- Being all in a moment means I'm all out of another.
- Envy and jealousy are different things.
- Achievements never look like I thought they were going to.
- Being kind to others is addictive.
- I can't always be self- possessed.
- Sometimes I need a cheerleader.
- I like being part of a community.
- Asking for help is hard, but necessary.
Embrace the wobbly balance.
”
”
Brooke McAlary (Slow: Simple Living for a Frantic World)
“
Chilled Honeydew and Toasted Almond Milk Soup • MAKES 4 SERVINGS • THIS REFRESHING SUMMER SOUP HAS a delightful sweetness and stunning pale green hue from the melon, enhanced with a little honey and balanced with lime juice. It gets a lightly nutty taste and creamy body from almond milk, which can be made easily as written here, with toasted almonds, a step I think is well worth it, but for a shortcut, you can also use store-bought. Coconut or cashew milk would work nicely too. The garnish of sweet-tart green grapes and floral, fresh basil ribbons adds a beautiful crown of flavor and texture.
”
”
Ellie Krieger (You Have It Made: Delicious, Healthy, Do-Ahead Meals)
“
Culinary history is rife with controversy and debate. Ketchup on steak and pineapple on pizza are quaint discussions compared to outright fights over adding salt to the water when boiling pasta or the balance of peanut butter and jam in a sandwich. Foodies now wonder whether a Pop-Tart can be considered a ravioli.
”
”
Jeff Swystun (TV DINNERS UNBOXED: The Hot History of Frozen Meals)
“
I’m a big believer in cooking your own meals. It makes it much easier not only to ensure that you eat fresh foods but also to follow the second rule of eating (see previous chapter), which advises incorporating as many colors, tastes, textures, and aromas as possible into one’s meal. Beyond those benefits, I feel that cooking celebrates self-respect, and it’s especially important on the Warrior Diet. Through cooking, you can control exactly what you put inside your body. It’s a creative process, where you use trial and error to determine what you like.You can use different herbs and spices to increase or balance flavors, aromas, and textures.You’re not a scavenger on the Warrior Diet.
”
”
Ori Hofmekler (The Warrior Diet)
“
A human being should be able to change a diaper, plan an invasion, butcher a hog, design a building, conn a ship, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve an equation, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.
”
”
Robert Anton Wilson (Prometheus Rising)
“
Is the Lord’s Supper only for Christians? Whenever I ask this question I immediately remember the character of those that partook of the Last Supper with Jesus. They were certainly Jews, some better Jews than others, but Jesus shared this meal knowingly even with Judas. Or again consider the Emmaus Road encounter. Jesus shares this meal with those who had given up on his being the One to redeem Israel, who were leaving Jerusalem downcast and disappointed, and who were oblivious to the fact that it was Jesus who was speaking and sharing with them! There has to be a balance in the liturgy to help the congregation make a decision if they themselves are ready to partake of this Meal in a worthy manner (hence the 'ye who do truly and earnestly repent' clause), while at the same time joyfully welcoming all who are willing and ready and able to do so.
”
”
Ben Witherington III (Making a Meal of It: Rethinking the Theology of the Lord's Supper)
“
A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.”
― Robert A. Heinlein, writing as Lazarus Long in Time Enough for Love
”
”
Robert A. Heinlein (Time Enough for Love)
“
Until the war had broken out, there had been some sort of order in the strange and complex mixture of the four disparate peoples crowded into the little valley, all calling themselves Bosnians. They celebrated separate holidays, ate different foods, feasted and fasted on different days, yet all depended on one another, but never admitted it. They had lived amidst an ever present, if dormant, mixture of hatred and love for each other. The Muslims with their Ramadan, the Jews with Passover, the Catholics with Christmas, and the Serbs with their Slavas- each of them tacitly tolerated and recognised the customs and existence of others. With suckling pigs turned on spits in Serbian houses, giving off a mouth-watering fragrance, kosher food would be eaten in Jewish homes, and in Muslim households, meals were cooked in suet. There was a certain harmony in all this, even if there was no actual mixing. The aromas had long ago adjusted to one another and had given the city its distinctive flavor. Everything was "as God willed it." But it was necessary to remove only one piece of that carefully balanced mosaic and that whole picture would fall into its component parts which would then, rejoined in an unthinkable manner, create hostile and incompatible entities. Like a hammer, the war had knocked out one piece, disrupting the equilibrium.
”
”
Gordana Kuić (Miris kiše na Balkanu)
“
I remember the time I went to my first rare-book fair and saw how the first editions of Thoreau and Whitman and Crane had been carefully packaged in heat-shrunk plastic with the price tags on the inside. Somehow the simple addition of air-tight plastic bags had transformed the books from vehicles of liveliness into commodities, like bread made with chemicals to keep it from perishing. In commodity exchange it’s as if the buyer and the seller where both in plastic bags; there’s none of the contact of a gift exchange. There is neither motion nor emotion because the whole point is to keep the balance, to make sure the exchange itself doesn’t consume anything or involve one person with another. Consumer goods are consumed by their owners, not by their exchange.
The desire to consume is a kind of lust. We long to have the world flow through us like air or food. We are thirsty and hungry for something that can only be carried inside bodies. But consumer goods merely bait this lust, they do not satisfy it. The consumer of commodities is invited to a meal without passion, a consumption that leads to neither satiation nor fire. He is a stranger seduced into feeding on the drippings of someone else’s capital without benefit of its inner nourishment, and he is hungry at the end of the meal, depressed and weary as we all feel when lust has dragged us from the house and led us to nothing.
”
”
Lewis Hyde (The Gift: Imagination and the Erotic Life of Property)
“
One of my secrets to nutritional excellence and superior health is the one pound–one pound rule. That is, try to eat at least one pound of raw vegetables a day and one pound of cooked/steamed or frozen green or nongreen nutrient-rich vegetables a day as well. One pound raw and one pound cooked—keep this goal in mind as you design and eat every meal. This may be too ambitious a goal for some of us to reach, but by working toward it, you will ensure the dietary balance and results you want. The more vegetables you eat, the more weight you will lose. The high volume of greens not only will be your secret to a thin waistline but will simultaneously protect you against life-threatening illnesses.
”
”
Joel Fuhrman (Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss)
“
In your light we see light. —Psalm 36:9 (NIV) ELENA ZELAYETA, BLIND CHEF Without warning at age thirty-six, Elena Zelayeta, pregnant with her second child, totally lost her sight. She had been the chef at a popular restaurant she and her husband owned. A sixty-seven-year-old widow now, she continued to prepare her famous Mexican dishes, marketing them with the help of her two sons, the younger of whom she’d never seen. Typical of San Francisco, it was raining when I arrived at her home. The door was opened by a very short, very broad woman with a smile like the sun. Well under five feet tall, “and wide as I am high,” she said, she led me on a fast-paced tour of the sizable house, ending in the kitchen, where pots bubbled and a frying pan sizzled. Was it possible that this woman who moved so swiftly and surely, who was now so unhesitatingly dishing up the meal she’d prepared for the two of us, really blind? She must see, dimly at least, the outlines of things. At the door to the dining room, Elena paused, half a dozen dishes balanced on her arms. “Is the light on?” she asked. No, she confirmed, not the faintest glimmer of light had she seen in thirty years. But she smiled as she said it. “I hear the rain,” she went on as she expertly carved the herb-crusted chicken, “and I’m sure it’s a gray day for the sighted. But for us blind folk, when we walk with God, the sun is always shining.” Let me walk in Your light, Lord, whatever the weather of the world. —Elizabeth Sherrill Digging Deeper: Ps 97:11; 1 Jn 1:5
”
”
Guideposts (Daily Guideposts 2014)
“
Dose response studies indicate a linear increase in skeletal muscle protein synthesis with ingestion of high quality protein up to about 20-25 grams per meal[127]. With protein intakes twice this amount, there is a marked increase in protein oxidation with no further increase in protein synthesis. When looked at over the course of a day, there is no credible evidence that protein intakes above 2.5 g/kg body weight lead to greater nitrogen balance or accumulation of lean tissue. Another reason to avoid eating too much protein is that it has a modest insulin stimulating effect that reduces ketone production. While this effect is much less gram-for-gram than carbohydrates, higher protein intakes reduce one’s keto-adaptation and thus the metabolic benefits of the diet.
”
”
Jeff S. Volek (The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable)
“
Our meals, the dishes we're creating, bring on new sensations---an awakening of sorts for certain people, albeit nostalgia or something else. Food brings on emotions---and we're doing things right if we're bringing them out in people."
"Food is about balance of flavors and textures and taste, not emotion."
Charles grips my shoulders. "Kate, when you cook, how are you doing it? With anger or with love?"
"Probably a little of both sometimes," I gasp. "What are you saying? People are eating my emotions? Like in that movie with Sarah Michelle Gellar? Simply Irresistible? She was a chef, like me, with a flailing restaurant, and there was a rich guy, like you. And a crab."
He snickers. "This is real life, not the movies. And I have absolutely no idea what you're talking about.
”
”
Samantha Verant (The Spice Master at Bistro Exotique)
“
In borrowing from a food culture, pay attention to how a culture eats as well as to what it eats. In the case of the French paradox, for example, it may not be the dietary nutrients that keep the French healthy (lots of saturated fat and white flour?!) as much as their food habits: small portions eaten at leisurely communal meals; no second helpings or snacking. Pay attention, too, to the combinations of foods in traditional cultures: In Latin America, corn is traditionally cooked with lime and eaten with beans; what would otherwise be a nutritionally deficient staple becomes the basis of a healthy, balanced diet. (The beans supply amino acids lacking in corn, and the lime makes niacin available.) Cultures that took corn from Latin America without the beans or the lime wound up with serious nutritional deficiencies such as pellagra. Traditional diets are more than the sum of their food parts.
”
”
Michael Pollan (Food Rules: An Eater's Manual)
“
I grabbed a handful of tarragon and closed my eyes, inhaling its sweet fragrance. I could almost feel my grandmother next to me, smell the aromas embedded into her poppy-print apron, taste her creamy veloutés. Thanks to her, my skills in the kitchen started developing from the age of seven. I'd learned how to chop, slice, and dice without cutting my fingers, to sauté, fry, and grill, pairing flavors and taming them into submission.
Just as I'd experienced with my grandmother's meals, when people ate my creations, I wanted them to think "now this is love"- while engaging all of the five senses. For me, cooking was the way I expressed myself, each dish a balance of flavors and ingredients representing my emotions- sweet, sour, salty, smoky, spicy-hot, and even bitter. My inspiration as a chef was to give people sensorial experiences, to bring them back to times of happiness, to let them relive their youth, or to awaken their minds.
”
”
Samantha Verant (The Secret French Recipes of Sophie Valroux (Sophie Valroux #1))
“
Presently there came along a woman who was a widow, and she dropped in two mites. Listen to the Master of the treasury, - the One to whom the gifts are brought. What did He say? "That woman has done well"? He said something far more sweeping than that. Did He say, "She has cast in more than any man"? No! but "More than they all." In effect. He said, "Bring all the gifts that have fallen into the treasury today, and put them together, and these mites outweigh them all in the balances of God." He measured the gift then, as ever, by its cost to the giver. The men who had put into the treasury out of their abundance did not forego any luxury when they reached home. There was no self-denial in their giving, and each might have said, as men often say today, "I do not miss what I give." To such, let me say, God does not thank you for your gift. The widow sadly missed her two mites. They meant a meal, and the only meal in view, and because her gift was sacrificial, God accepted and prized it infinitely more than any other. What does sacrifice reveal? Not a selfish seeking for favor, but a soul's estimate of the One to whom the gift is offered.
”
”
G. Campbell Morgan (The Works of G. Campbell Morgan (25-in-1). Discipleship, Hidden Years, Life Problems, Evangelism, Parables of the Kingdom, Crises of Christ and more!)
“
Brian and Avis deliver their stacks and try to refuse dinner, but the waiters bring them glasses of burgundy, porcelain plates with thin, peppery steaks redolent of garlic, scoops of buttery grilled Brussels sprouts, and a salad of beets, walnuts, and Roquefort. They drag a couple of lawn chairs to a quiet spot on the street and they balance the plates on their laps. Some ingredient in the air reminds Avis of the rare delicious trips they used to make to the Keys. Ten years after they'd moved to Miami they'd left Stanley and Felice with family friends and Avis and Brian drove to Key West on a sort of second honeymoon. She remembers how the land dropped back into distance: wetlands, marsh, lazy-legged egrets flapping over the highway, tangled, sulfurous mangroves. And water. Steel-blue plains, celadon translucence.
She and Brian had rented a vacation cottage in Old Town, ate small meals of fruit, cheese, olives, and crackers, swam in the warm, folding water. Each day stirring into the next, talking about nothing more complicated than the weather, spotting a shark off the pier, a mysterious constellation lowering in the west. Brian sheltered under a celery-green umbrella while Avis swam: the water formed pearls on the film of her sunscreen. They watched the night's rise, an immense black curtain from the ocean. Up and down the beach they hear the sounds of the outdoor bars, sandy patios switching on, distant strains of laughter, bursts of music. Someone played an instrument- quick runs of notes, arpeggios floating in soft ovals like soap bubbles over the darkening water.
”
”
Diana Abu-Jaber (Birds of Paradise)
“
THE DIET-GO-ROUND LOW-CALORIE DIETS Diets began by limiting the number of calories consumed in a day. But restricting calories depleted energy, so people craved high-calorie fat and sugar as energizing emergency fuel. LOW-FAT DIETS High-calorie fats were targeted. Restricting fat left people hungry, however, and they again craved more fats and sugars. FAKE FAT Synthetic low-cal fats were invented. People could now replace butter with margarine, but without calories it didn’t deliver the energy and satisfaction people needed. They still craved real fat and sugar. THE DIET GO-ROUND GRAPEFRUIT DIETS Banking on the antioxidant and fat-emulsifying properties of grapefruit, dieters could eat real fat again, as long as they ate a grapefruit first. But even grapefruits were no match for the high-fat American diet. SUGAR BLUES The more America restricted fat in any way to lose weight, the more the body rebounded by storing fat, and craving and bingeing on fats and sugars. Sugar was now to blame! SUGAR FREE High-calorie sugars were replaced with no-calorie synthetic sweeteners. The mind was happy but the body was starving as diet drinks replaced meals. People eventually binged on excess calories from other sources, such as protein. HIGH-PROTEIN DIETS The new diet let people eat all the protein they wanted without noticing the restriction of carbs and sugar. Energy came from fat stores and dieters lost weight. But without carbs, they soon experienced low energy and craved and binged on carbs. HIGH-CARB DIETS Carb-craving America was ripe for high-carb diets. You could now lose weight and eat up to 80 percent carbs—but they had to be slow-burning, complex carbs. Fast-paced America was addicted to fast energy, however, and high-carb diets soon became high-sugar diets. LOW CHOLESTEROL The combination of sugar, fat, and stress raised cholesterol to dangerous levels. The solution: Reemphasize complex carbs and reduce all animal fats. Once again, dieters felt restricted and began craving and bingeing on fats and sugars. EXERCISE Diets weren’t working, so exercise became the cholesterol cure-all. It worked for a time, but people didn’t like to “work out.” Within 25 years, no more than 20 percent of Americans would do it regularly. VEGETARIANISM With heart disease and cancers on the rise, red meat was targeted. Vegetarianism came into fashion but was rarely followed correctly. People lived on pasta and bread, and blood sugars and energy levels went out of control. GRAZING High-carb diets were causing energy and blood sugar problems. If you ate every 2 hours, energy was propped up and fast-paced America could keep speeding. Fatigue became chronic fatigue, however, with depression and anxiety to follow. FOOD COMBINING By eating fats, proteins, and carbs separately, digestion improved and a host of digestive, energy, and weight problems were helped temporarily. But the rules for what you could eat together led to more frequent small meals. People eventually slipped back to their old ways and old problems. THE ZONE Aimed at fixing blood sugar levels, this diet balanced intake of proteins, fats, and carbs. It worked, but again restricted certain kinds of carbs, so it didn’t last, and America was again craving emergency fuel. COFFEE TO THE RESCUE Exhausted and with a million things to do, America turned to legal stimulants like coffee for energy. But borrowed energy must be paid back, and many are still living in debt. FULL CIRCLE Frustrated, America is turning to new crash diets and a wave of high-protein diets. It is time to break this man-made cycle with the simplicity of nature’s own 3-Season Diet. If you let nature feed you, you will not starve or crave anything.
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John Douillard (The 3-Season Diet: Eat the Way Nature Intended: Lose Weight, Beat Food Cravings, and Get Fit)
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The stomach sensation we commonly associate with hunger is often the result of its muscular walls shrinking after completing the digestive task of the last meal. If a perceived feeling of hunger is accompanied by feelings of faintness, stomach pangs, headaches, or other discomforts, it is actually a sign of
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Douglas N. Graham (The 80/10/10 Diet: Balancing Your Health, Your Weight, and Your Life, One Luscious Bite at a Time)
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I only had five slices,” Simon protested, leaning his chair backward so it balanced precariously on its two back legs. “How many slices did you think were in a pizza, dork?” Clary wanted to know. “Less than five slices isn’t a meal. It’s a snack.” Simon looked apprehensively at Luke. “Does this mean you’re going to wolf out and eat me?” “Certainly not.” Luke rose to toss the pizza box into the trash. “You would be stringy and hard to digest.” “But kosher,” Simon pointed out cheerfully. “I’ll be sure to point any Jewish lycanthropes your way.
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Cassandra Clare (City of Ashes (The Mortal Instruments, #2))
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And I was careful to balance out my meal with something from different major food groups. I got fried protein, tasty carbohydrates, and gravy.” “Gravy isn’t a food group.” “Say what?
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Janet Evanovich (Turbo Twenty-Three: A fast-paced adventure full of murder, mystery and mayhem (Stephanie Plum 23))
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A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.
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Timothy Ferriss (Tools of Titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers)
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I tasted Elliott's food as we cooked this morning. His traditional Scottish dishes were rich and satisfying. I thought some lighter sides would be a nice contrast and balance the breakfast. Black pudding isn't my favorite food, but I thought it was perfect for someone who needs a hearty meal." She glanced at the table of farmers, some of them friendly faces she knew from previous trips. Those smiles spurred her on. "I'm not Scottish, but my partner is. This contest is about blending our two styles. So our platter showcased both of our approaches to cooking- traditional Scottish fare and my love of fresh fruit and vegetables.
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Penny Watson (A Taste of Heaven)
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I take out Chloe's dinner: veal mousse with shiitake puree, creamed spinach, and, in order to balance the colors and textures, souffléd butternut squash. All homemade, frozen in the tiny compartments of blue plastic ice cube trays. Before Chloe was born, Jake and I agreed our child would have a sophisticated palate. No Happy Meals, no macaroni and cheese, and- God forbid- chicken fingers.
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Meredith Mileti (Aftertaste: A Novel in Five Courses)
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The gospel is a balanced meal... It is both the milk and the meat! The gospel manifests itself as milk for the new believer, and that same gospel manifests itself as meat for the spiritually mature.
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Luma Simms (Gospel Amnesia: Forgetting the Goodness of the News)
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She is never going to let me live down that stupid Thanksgiving," Kai says.
I can't help but take the bait. "You made prime rib!"
"It was delicious," Kai says, shrugging.
"IT WAS BEEF! You can't have beef on Thanksgiving, except for appetizers like meatballs or something. You have TURKEY on Thanksgiving." Last Thanksgiving I spent with Phil and Kai, since I was orphaned and separated and Gilly couldn't make it from London. Everything was delicious, but it was like a dinner party and not Thanksgiving. The prime rib wasn't the only anomaly. No mashed potatoes or stuffing or sweet potatoes with marshmallows or green bean casserole. He had acorn squash with cippolini onions and balsamic glaze. Asparagus almondine. Corn custard with oyster mushrooms. Wild rice with currants and pistachios and mint. All amazing and perfectly cooked and balanced, and not remotely what I wanted for Thanksgiving. When I refused to take leftovers, his feelings were hurt, and when he got to the store two days later, he let me know.
"Look," Kai says with infinite patience. "For a week we prepped for the Thanksgiving pickups." He ticks off on his fingers the classic menu we developed together for the customers who wanted a traditional meal without the guilt. "Herb-brined turkey breasts with apricot glaze and roasted shallot jus. Stuffing muffins with sage and pumpkin seeds. Cranberry sauce with dried cherries and port. Pumpkin soup, and healthy mashed potatoes, and glazed sweet potatoes with orange and thyme, and green beans with wild mushroom ragu, and roasted brussels sprouts, and pumpkin mousse and apple cake. We cooked Thanksgiving and tasted Thanksgiving and took Thanksgiving leftovers home at the end of the day. I just thought you would be SICK OF TURKEY!
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Stacey Ballis (Good Enough to Eat)
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A healthy Ramadan diet by Sunrise nutrition hub
Ramadan is the only month in a year where everyone get an opportunity to stop bad habits that can effect our health and adopt healthier and nutritious diets. While increasing its efficiency, fasting relieves and strengthens the digestive system. Also helps adjust triglyceride levels in the blood. But many have reversed the rule. While breaking the fast people tempt to have lavish food, sweets and fried food, which can lead to an increase in triglycerides and cholesterol. Also increase the chances of getting diabetes and weight gain which is opposite of what the fasting person is trying to achieve.
The major role during Ramzan is a balanced and nutritional meal. The quantity and the quality of meal matters.
The ideal meal plan which can help you stay healthy in Ramzan is given below:-
Break your fast with 2-3 dates. Fasting whole day will lead to low blood sugar. Dates help to restore your blood sugar. And boost your energy level.
Do not forget to include health soup and salad into your meal. Soup is a liquid with healthy ingredient. And salad will make you feel full, which is healthy and ll help you to stay away from fried food or sweets.
Avoid fried and fatty food. substitute frying with baking or grilling.
Avoid eating sweet food during Ramzan and save it for a special occasions like EID or inviting any guest for iftar.
Iftar Meal :-
· Break fast with 3 dates and two cup of water.
· Eat healthy soup with contains veggies or chicken. Avoid creamy and fatty soup.
· Eating appetizers after soup will prepare your stomach for digestion process. Avoid oily appetizer and switch it to health salad which includes lots of vegetable and chicken. Sprinkle some lemon or vinegar without any added sugar.
· Little bit of carbohydrate should be included in your iftar meal such as brown - rice, pasta or bread. And add protein to it such as chicken, meat or fish.
Suhoor meal :-
Start your meal with 3 dates. As you ll be fasting whole day, your blood sugar will get low. It ll help you maintain your blood sugar.
Have carbohydrate such as whole wheat – rice or bread. It helps in slow digestion process. It can help you to feel full for a longer time.
Add a healthy fruit or veggie smoothie in your diet. Which will give you an energy during fasting.
Add dried fruits in your smoothie.
Includes lots of water after you meal, which is compulsory.
· Avoid salty and sweet food in your meal. It ll make you feel hungry and thirsty.
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Sunrise nutrition hub
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a friend back in her hometown of Battle Point had thrown her a well-attended Apron Collection bridal shower, so Dolly owned an impressive variety of aprons, nineteen in all, one to match nearly every one of her dresses—because she had read somewhere that “nothing says ‘happy home’ to a husband like his smiling wife, in an apron and lovely dress, bidding him come to the table, where she has a colorful, balanced, hot meal waiting.
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Ellen Baker (Keeping the House)
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On top of a goodly helping of baby lettuce, Grace placed a neat rectangle of grilled salmon, and then precisely five cherry tomatoes, five broccoli florets, five baby carrots, five cucumber slices, and five slices of green bell pepper. She liked the balance and symmetry of the meal she had made. Still, she liked almonds more, and daring to disrupt the balance of the universe, she threw in a spoonful of an unknown number.
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Jeffrey Stepakoff (The Orchard)
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Rule 3: Eat protein at every meal and snack to eliminate cravings.
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Brenda Watson (The Skinny Gut Diet: Balance Your Digestive System for Permanent Weight Loss)
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Oli sneered. “Did you think I wanted to spend three days making you meals? No. Me cooking for you is just me keeping you nice and energized. I’m going to spend this weekend taking you apart.” A handful of words was all it took for Oli to give me a raging erection. I pressed my hands flat against the counter, breathless and aching and very suddenly off-balance. I wet my lips as Oli’s heavy-lidded gaze followed the motion. The power he had over my cock was a thing to be marveled at. “Would you like that, Caleb?” “Like… you to fuck me?” Please, sweet Jesus. “Or…
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Santino Hassell (First and First (Five Boroughs, #3))
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Here’s a remarkable insight: We can understand a child’s level of sturdiness or vulnerability by tracking what’s called allostasis, the process by which we maintain stability in our bodies. But you don’t have to remember that scientific word! The neuroscientist and researcher Lisa Feldman Barrett has another word for this continuous balancing of energy and resources: body budgeting. Just as a financial budget keeps track of money, she says, bodies track “resources like water, salt, and glucose as you gain and lose them.” Although we are not always aware of our body’s metabolic budget, everything we experience, including our feelings and actions, becomes deposits or withdrawals in our body budget. A hug, a good night’s sleep, playing with friends, and a healthy meal: All of these are deposits. Then there are withdrawals: things like forgetting to eat meals or drink enough fluids, being deprived of deep sleep, or being isolated or ignored.
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Mona Delahooke (Brain-Body Parenting: How to Stop Managing Behavior and Start Raising Joyful, Resilient Kids)
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Blood glucose instability is a huge problem that affects the moods of millions of people. The brain accounts for only about 2 percent of body weight, but requires 25 percent of all blood pumped by the heart (up to 50 percent in kids). Therefore, low blood sugar hits the brain hard, causing depression, anxiety, and lassitude. If you often become uncomfortably hungry, you’ve got a serious problem and should solve it. Eat high-protein, nutrient-dense meals, and snack enough to keep your blood sugar up, but not with insulin-stimulating sweets or starches. Remember that hunger kills brain cells, just like getting drunk. Be careful of caffeine, which causes blood sugar swings, and never crash diet. Food sensitivities are common reactions that are not classic food allergies, so most conventional allergists underestimate the damage they do. They play a major role in mood disruption, much more frequently than most people realize. They cause chemical reactions in the body that destabilize blood sugar and wreak havoc upon hormonal and neurotransmitter balance. This can trigger depression, anxiety, impaired concentration, insomnia, and hyperactivity. The most common sensitivities, unfortunately, are to the foods people most often overconsume: wheat, milk, eggs, corn, soy, and peanuts. The average American gets about 75 percent of her calories from just 10 favorite foodstuffs, and this narrow range of eating disrupts the digestive process and causes abnormal reactions. If a particular food doesn’t agree with you and commonly causes heartburn, gas, bloating, water weight gain, a craving for more, or a burst of nervous energy, you’re probably reactive to it. There are several good books on the subject, and there are many labs that test for sensitivities. Ask a chiropractor, naturopath, or doctor of integrative medicine about them. Don’t expect much help from a conventional allergist. Exercise and Mood Dozens of studies indicate that exercise is often as effective for depression as medication, partly because it increases production of stimulating hormones, such as norepinephrine, and also because it increases oxygen flow to the brain. Exercise can, in addition, help relieve and prevent anxiety, creating a so-called tranquilizer effect that persists for about 4 hours after exercising. Exercise also decreases the biological stress response, which dampens the automatic fear reaction. It is also uniquely effective at causing secretion of Nerve Growth Factor, one of the limited number of substances that cause brain cells to grow. Another benefit of exercise is that it increases endorphin output by about 500 percent and decreases the incidence of major and minor illnesses. For mood, the ideal amount is 30 to 45 minutes of cardiovascular exercise daily. Studies show that exercising less than 30 minutes or more than 1 hour decreases mood benefits.
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Dan Baker (What Happy People Know: How the New Science of Happiness Can Change Your Life for the Better)
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For the uninitiated, oryoki is a baffling combo of a meal and a shell game. It goes something like this: You start the game with three nested bowls, a pair of chopsticks, a little wooden paddle with a cotton tip, and a cloth or straw place mat—all of which are wrapped like a gift in a generous napkin, whose ends are knotted so the tails stick up and the whole package can be quickly undone. If you are not expert, it is not so easy to undo the knot, spread the cloth, and organize your bowls before the servers start zipping around with the first of three vats—say, vegetable gruel, some sweet potatoes or scrambled eggs, and maybe a salad. The servers arrive at your place long before your bowls are properly aligned. (Also, your chopsticks were supposed to be laid out like compass needles; they point in one direction before you eat and end up in the opposite direction and balanced on one of the bowls when the wooden clapper signals the end of this ordeal.) You can waste a lot of time surveying your neighbors' arrangements, and, thus, barely get a bite to eat. There are also some secret hand signals you have to master to indicate to the servers whether you want the soup, and how much, and if you don't give the proper Stop! sign, you are supplied with way too much gruel or sweet potatoes, and then the lickety-split meal is ending and someone is stand- ing before you with a giant kettle of boiling water, which is aimed at your biggest bowl (which should be empty by now, but you took way too much gruel; learn the hand signals). Here's where the little paddle comes into play; you use it like a big Q-tip to swish and swab the hot water in each bowl in succession—your oryoki will not be otherwise cleaned for a week—and then you drink the dregs, and stack and wrap the bowls up as fast as you can.
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Michael Downing (Shoes Outside the Door: Desire, Devotion, and Excess at San Francisco Zen Center)
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change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly.
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Ben Greenfield (Boundless: Upgrade Your Brain, Optimize Your Body & Defy Aging)
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One problem is that when you cut your carbs too much, cortisol rises. Remember that one of cortisol’s jobs is keeping your blood sugar up. There’s a drop in blood sugar when you miss meals or you are fasting, but it also happens if your meals are too low in carbs.
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Alan Christianson (The Adrenal Reset Diet: Strategically Cycle Carbs and Proteins to Lose Weight, Balance Hormones, and Move from Stressed to Thriving)
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When you have a meal without any carbs, your blood sugar starts to drop. To prevent it from getting too low, your adrenal glands make extra cortisol, which pulls glucose out of your muscles and liver. This not only leaves you without energy, it also raises your glucose more than a meal with healthy carbs would.
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Alan Christianson (The Adrenal Reset Diet: Strategically Cycle Carbs and Proteins to Lose Weight, Balance Hormones, and Move from Stressed to Thriving)
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Food is my life---my calling, my raison d'être---better than sex, better than anything.
I get lost in sensual experiences when I prepare a meal---the way the juices run all sticky and sweet on my hands as I cut fresh fruits like an orange or a fig, the way the flavors dance on my tongue when I taste my fingertips, the way salty and sweet fresh oysters kiss my lips at first, followed by a lustful intoxication when they slide down my throat, or the way a fragrant soup heats up my entire body, my soul.
Foreplay is the preparation, and the climax comes with the finished recipe, bringing all the senses together while balancing flavors. Food is passion in its purest form and one of the reasons I became a chef.
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Samantha Verant (The Spice Master at Bistro Exotique)
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People often starve themselves in order to lose weight. That’s a no-go! The body is very resourceful, and it will slow down its metabolic rate in order to compensate for the lack of calories. It tries to hold onto every calorie you consume, since it is unsure when it will be fed again. Then, once you resume your normal caloric intake, your metabolic rate remains slowed down. This is why people who try restrictive diets usually gain their original weight back and often some more too. The good news is that if you want to lose weight, you should never be hungry. A well balanced diet consisting of small frequent meals (every 2.5 – 3.5 hours) is the key to long term success.
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Mark Lauren (You Are Your Own Gym: The Bible of Bodyweight Exercises)
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EATING IN AND OUT Going hungry to a restaurant or party is a common pitfall that can lead to some major overeating, especially since it’s these places where you typically consume the most unhealthy food. Unlike when you prepare your meals yourself, you can’t control your food’s content when you’re out on the town. Even if you try to eat the healthiest thing on the menu, you’d be amazed by the amount of butter and oil they throw on just about everything in the kitchen. A great secret to not overeating at restaurants and parties is to simply eat a small meal right before you leave home. That way, when you get there, you’re focused on having fun, instead of waiting for food to fill your belly. Focus on enjoying yourself, the company you’re with, and the party or restaurant—not on dieting or gorging yourself. You order less, save more money, and tend to really enjoy what you eat because you’re eating to satisfy your taste buds, not your empty stomach. So don’t sweat it if you go out a couple of times a week to eat. Just try to eat as balanced of a meal as you can comfortably, and don’t stuff yourself. All it takes is a small meal beforehand. Just remember, between traveling to the restaurant, being seated, getting menus, ordering and having your food cooked, chances are you’re not going to actually be served food for another hour at the very earliest. So think ahead. Don’t ever leave your house hungry. Eat a little beforehand, order less, and have more fun.
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Mark Lauren (You Are Your Own Gym: The Bible of Bodyweight Exercises)
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Based on the science, I love any meal that starts with a salad. Unfortunately, many dining experiences don’t set us up for success: restaurants serve bread while you’re waiting for food. Starting with starch is the absolute opposite of what you ought to do. It will lead to a glucose spike that you won’t be able to tame, then a crash later on—which will intensify your cravings. Now that I think of it, if I had to devise a way to get people to eat more at my restaurant, giving them the bread first is exactly what I would do.
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Jessie Inchauspé (Glucose Revolution: The Life-Changing Power of Balancing Your Blood Sugar)
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In the tin-covered porch Mr Chawla had constructed at the rear of the house she had set up her outdoor kitchen, spilling over into a grassy patch of ground. Here rows of pickle jars matured in the sun like an army balanced upon the stone wall; roots lay, tortured and contorted, upon a cot as they dried; and tiny wild fruit, scorned by all but the birds, lay cut open, displaying purple-stained hearts. Ginger was buried underground so as to keep it fresh; lemon and pumpkin dried on the roof; all manner of things fermented in tightly sealed tins; chilli peppers and curry leaves hung from the branches of a tree, and so did buffalo curd, dripping from a cloth on its way to becoming paneer.
Newly strong with muscles, wiry and tough despite her slenderness, Kulfi sliced and pounded, ground and smashed, cut and chopped in a chaos of ingredients and dishes. ‘Cumin, quail, mustard seeds, pomelo rind,’ she muttered as she cooked. ‘Fennel, coriander, sour mango. Pandanus flour, lichen and perfumed kewra. Colocassia leaves, custard apple, winter melon, bitter gourd. Khas root, sandalwood, ash gourd, fenugreek greens. Snake-gourd, banana flowers, spider leaf, lotus root …’
She was producing meals so intricate, they were cooked sometimes with a hundred ingredients, balanced precariously within a complicated and delicate mesh of spices – marvellous triumphs of the complex and delicate art of seasoning. A single grain of one thing, a bud of another, a moist fingertip dipped lightly into a small vial and then into the bubbling pot; a thimble full, a matchbox full, a coconut shell full of dark crimson and deep violet, of dusty yellow spice, the entire concoction simmered sometimes for a day or two on coals that emitted only a glimmer of faint heat or that roared like a furnace as she fanned them with a palm leaf. The meats were beaten to silk, so spiced and fragrant they clouded the senses; the sauces were full of strange hints and dark undercurrents, leaving you on firm ground one moment, dragging you under the next. There were dishes with an aftertaste that exploded upon you and left you gasping a whole half-hour after you’d eaten them. Some that were delicate, with a haunting flavour that teased like the memory of something you’d once known but could no longer put your finger on.
Pickled limes stuffed with cardamom and cumin, crepuscular creatures simmered upon the wood of a scented tree, small river fish baked in green coconuts, rice steamed with nasturtium flowers in the pale hollow of a bamboo stem, mushrooms red – and yellow-gilled, polka-dotted and striped. Desire filled Sampath as he waited for his meals. Spice-laden clouds billowed forth and the clashing cymbals of pots and pans declared the glory of the meal to come, scaring the birds from the trees about him.
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Kiran Desai (Hullabaloo in the Guava Orchard)
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Formed in 1950, Diners’ Club initiated the first universal restaurant charge card that prominent New York restaurants would accept. Cardholders charged for a meal, and the restaurant collected from the Club less a 5%–10% discount (which restaurants were willing to accept since cardholders typically spent more than those paying with cash on hand). Diners’ Club paid the restaurant and had to collect from cardholders. In the 1950s, credit cards took off in the United States. There were cards for specific companies as well as universal travel and entertainment charge cards.244 American Express debated the merits of creating a card. But by the 1950s, the company’s executives realized that people were using the cards for travel-related services, posing a risk for the travelers cheque. Furthermore, the money order business was becoming less important, with the rise of personal checking accounts stealing business away from money orders. The company finally decided it would be better for American Express to protect itself by making its own card rather than lose all that business.245 American Express debated entering the business by acquiring Diners’ Club. After that deal fell through, American Express decided to go forward by launching its own American Express Credit Card in 1958. The American Express Credit Card was, in reality, a charge card, not a credit card. The latter had a revolving line of credit whose balance could be carried over from month to month. While technically still an extension of credit, the charge card required all outstanding balances to be paid in full each month.246,247 Before launching, American Express reached a deal with the American Hotel Association, providing Amex with 150,000 cardholders and 4,500 participating hotels. American Express then bought 40,000 members from the Gourmet card.248 And when rumors spread that American Express was thinking of starting a card, people wanted in. In contrast to the banks, who literally had to mass-mail cards to people when they rolled out their offerings (a practice made illegal in 1970), people flocked to American Express.249 The brand, whose image had evolved from a guard dog to ‘the guardian of Rome,’ the centurion, had now become a status symbol.
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Brett Gardner (Buffett's Early Investments: A new investigation into the decades when Warren Buffett earned his best returns)
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Gary Taubes, Why We Get Fat: And What to Do About It (New York: Anchor Books, 2010). For an expanded discussion of Taubes’s arguments, see Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health (New York: Anchor Books, 2008). It includes a helpful summary of Taubes’s conclusions (p. 454): 1. Dietary fat, whether saturated or not, is not a cause of obesity, heart disease, or any other chronic disease of civilization. 2. The problem is the carbohydrates in the diet, their effect on insulin secretion, and thus the hormonal regulation of homeostasis—the entire harmonic ensemble of the human body. The more easily digestible and refined the carbohydrates, the greater the effect on our health, weight, and well-being. 3. Sugars—sucrose and high-fructose corn syrup, specifically—are particularly harmful, probably because the combination of fructose and glucose simultaneously elevates insulin levels while overloading the liver with carbohydrates. 4. Through their direct effect on insulin and blood sugar, refined carbohydrates, starches, and sugars are the dietary cause of coronary heart disease and diabetes. They are the most likely dietary causes of cancer, Alzheimer’s disease, and the other chronic diseases of civilization. 5. Obesity is a disorder of excess fat accumulation, not overeating, and not sedentary behavior. 6. Consuming excess calories does not cause us to grow fatter, any more than it causes a child to grow taller. Expending more energy than we consume does not lead to long-term weight loss; it leads to hunger. 7. Fattening and obesity are caused by an imbalance—a disequilibrium—in the hormonal regulation of adipose tissue and fat metabolism. Fat synthesis and storage exceed the mobilization of fat from the adipose tissue and its subsequent oxidation. We become leaner when the hormonal regulation of the fat tissue reverses this balance. 8. Insulin is the primary regulator of fat storage. When insulin levels are elevated—either chronically or after a meal—we accumulate fat in our fat tissue. When insulin levels fall, we release fat from our fat tissue and use it for fuel. 9. By stimulating insulin secretion, carbohydrates make us fat and ultimately cause obesity. The fewer carbohydrates we consume, the leaner we will be. 10. By driving fat accumulation, carbohydrates also increase hunger and decrease the amount of energy we expend in metabolism and physical activity. For a fascinating discussion of the role of fat in a healthy diet, see also Nina Teicholz, The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet (New York: Simon & Schuster, 2014).
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Gretchen Rubin (Better Than Before: How to Make and Break Habits - and Build a Happier Life from the no.1 New York Times Bestselling Queen of Self-Help)
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Pay attention to how you feel after meals. Notice if you feel bloated, tired, energetic etc. Begin to pay attention to your natural instincts and they will tell you when a food is not truly nourishing to you. Craving fat? Eat it. Notice how you feel afterwards. Remember it.
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Simeon Lindstrom (Mindful Eating: A Healthy, Balanced and Compassionate Way To Stop Overeating, How To Lose Weight and Get a Real Taste of Life by Eating Mindfully)
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The Whole30 rules and meal recommendations also target a sluggish metabolism, helping you restore a healthy hormonal balance, effectively regulate blood sugar, and become “fat adapted” (able to use dietary and body fat as fuel). Over time, the overconsumption of foods with no brakes conditions your body to rely on sugar for energy, leaving you unable to burn the fat stored on your body, and requiring you to eat every few hours to maintain energy, focus, and a pleasant demeanor.
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Melissa Urban (The Whole30: The 30-Day Guide to Total Health and Food Freedom)
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and the way you felt after a meal. It literally cannot be too detailed. If you think it is relevant, put it down. Among the things that you should track in your food log are your thoughts and expectations prior to the meals. Are you looking forward to something? Do you feel that you
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Nadya Andreeva (Happy Belly: A Woman's Guide to Feeling Vibrant, Light, and Balanced)
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WAHLS WARRIORS SPEAK In August 2012, I was diagnosed with multiple sclerosis. The symptoms came on suddenly: tingling and numbness in my right arm and right and left hands, bladder urgency, cognitive issues and brain fog, lower back pain, and right-foot drop. One Saturday, I was playing golf, and by the next Friday, I was using a cane to walk. I was scared and I did not know what was happening. I was started on a five-day treatment of IV steroids. I began physical and occupational therapy, and speech therapy to assist with my word-finding issues. Desperate, I searched the Internet and read as much as I could about multiple sclerosis. I tried to discuss diet with my neurologist because I read that people with autoimmune diseases may benefit from going gluten-free. My neurologist recommended that I stick with my “balanced” diet because gluten-free may be a fad and it was difficult to do. In October 2012, I went to a holistic practitioner who recommended that I eliminate gluten, dairy, and eggs from my diet and then take an allergy test. About that time, I discovered Dr. Wahls, whose story provided me hope. I began to incorporate the 9 cups of produce and to eat organic lean meat, lots of wild fish, seaweed, and some organ meat (though I still struggle with that). My allergy tests came back and, sure enough, I was highly sensitive to gluten, dairy, eggs, soy, and almonds. This test further validated Dr. Wahls’s work. By eliminating highly inflammatory foods and replacing them with vegetables, lean meat, and seaweed, your body can heal. It’s been four months since I started the Wahls Diet, and I’ve increased my vitamin D levels from 17 to 52, my medicine has been reduced, and I have lost 14 pounds. I now exercise and run two miles several times per week, walk three miles a day, bike, swim, strength train, meditate, and stretch daily. I prepare smoothies and real meals in my kitchen. Gone are the days of eating out or ordering takeout three to four times a week. By eating this way, my energy levels have increased, my brain fog and stumbling over words has been eliminated, my skin looks great, and I am more alert and present. It is not easy eating this way, and my family has also had to make some adjustments, but, in the end, I choose health. I am more in tune with my body and I feed it the fuel it needs to thrive. —Michelle M., Baltimore, Maryland
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Terry Wahls (The Wahls Protocol : How I Beat Progressive MS Using Paleo Principles and Functional Medicine)
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No one constructed fairy-tale childhoods for their spawn, developed an innate set of personal talents, fostered a stimulating and world-changing career, created stunning homes and yardscapes, provided homemade food for every meal (locally sourced, of course), kept all marriage fires burning, sustained meaningful relationships in various environments, carved out plenty of time for “self care,” served neighbors/church/world, and maintained a fulfilling, active relationship with Jesus our Lord and Savior. You can’t balance that job description.
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Jen Hatmaker (For the Love: Fighting for Grace in a World of Impossible Standards)
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Learning to praise, then, changes us. Lewis couldn’t help but notice that the humblest, and at the same time most balanced and capacious minds, praised most, while the cranks, misfits, and malcontents praised least. The good critics found something to praise in many imperfect works; the bad ones continually narrowed the list of books we might be allowed to read. The healthy and unaffected man, even if luxuriously brought up and widely experienced in good cookery, could praise a very modest meal: the dyspeptic and the snob found fault with all. Except where intolerably adverse circumstances interfere, praise almost seems to be inner health made audible.306 The Reordering of Our Loves Why would praise and adoration have such an effect on us? It is because, of the three kinds of prayer—adoration, confession, supplication—praise is the one that directly develops love for God, and if St. Augustine is right, what we love is basically what we are.
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Timothy J. Keller (Prayer: Experiencing Awe and Intimacy with God)
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Suffering, though, has always been Musk’s thing. The kids at school tortured him. His father played brutal mind games. Musk then abused himself by working inhumane hours and forever pushing his businesses to the edge. The idea of work-life balance seems meaningless in this context. For Musk, it’s just life, and his wife and kids try to fit into the show where they can. “I’m a pretty good dad,” Musk said. “I have the kids for slightly more than half the week and spend a fair bit of time with them. I also take them with me when I go out of town. Recently, we went to the Monaco Grand Prix and were hanging out with the prince and princess of Monaco. It all seemed quite normal to the kids, and they were blasé about it. They are growing up having a set of experiences that are extremely unusual, but you don’t realize experiences are unusual until you are much older. They’re just your experiences. They have good manners at meals.
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Ashlee Vance
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With exceptions so rare that it is hard to remember one, textbooks are to books as powdered food supplements are to a good, balanced meal.
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Gregory J. Millman
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It’s also important to eat what most people would typically recognize as a “balanced meal”: some protein, some fat, and some carbohydrates, including fiber. This translates well to eating quality meats and fish, quality added fats, large portions of nonstarchy vegetables, and some starchy vegetables and fruit. Recommendations for portion sizes and macronutrient ratios are discussed in more detail on see here.
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Sarah Ballantyne (The Paleo Approach: Reverse Autoimmune Disease, Heal Your Body)
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The plate looked like five-star quality. Mushroom sauce trailed artfully over a thick, juicy steak. The baked potato should have been on the cover of a magazine. The crisp, golden skin split to allow a perfect square of rich yellow butter to melt into the fluffy mash with a sprinkling of fresh chives over top. The herbs had been clipped just this morning from the garden Paul maintained in his backyard. The salad balanced in such a perfect tower that Alex wasn’t sure she’d get it to the table without having it topple over. A crystal wine glass filled with jewel-toned red wine completed the meal.
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Christa Maurice (Waiting For a Girl Like You (Drawn to the Rhythm, #3))
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Home Economics & Civics
What ever happened to the two courses that were cornerstone programs of public education? For one, convenience foods made learning how to cook seem irrelevant. Home Economics was also gender driven and seemed to stratify women, even though most well paid chefs are men. Also, being considered a dead-end high school program, in a world that promotes continuing education, it has waned in popularity. With both partners in a marriage working, out of necessity or choice, career-minded couples would rather go to a restaurant or simply micro-burn a frozen pre-prepared food packet. Almost anybody that enjoys the preparation of food can make a career of it by going to a specialty school such as the Culinary Institute of America along the Hudson River in Hyde Park, New York. Also, many colleges now have programs that are directed to those that are interested in cooking as a career. However, what about those that are looking to other career paths but still have a need to effectively run a household? Who among us is still concerned with this mundane but necessary avocation that so many of us are involved with? Public Schools should be aware that the basic requirements to being successful in life include how to balance and budget a checking and a savings account. We should all be able to prepare a wholesome, nutritious and delicious meal, make a bed and clean up behind one’s self, not to mention taking care of children that may become a part of the family structure. Now, note that this has absolutely nothing to do with politics and is something that members of all parties can use.
Civics is different and is deeply involved in politics and how our government works. However, it doesn’t pick sides…. What it does do is teach young people the basics of our democracy. Teaching how our Country developed out of the fires of a revolution, fought out of necessity because of the imposing tyranny of the British Crown is central. How our “Founding Fathers” formed this union with checks and balances, allowing us to live free, is imperative. Unfortunately not enough young people are sufficiently aware of the sacrifices made, so that we can all live free. During the 1930’s, most people understood and believed it was important that we live in and preserve our democracy. People then understood what Patrick Henry meant when in 1776 he proclaimed “Give me liberty or give me death.” During the 1940’s, we fought a great war against Fascist dictatorships. A total of sixty million people were killed during that war, which amounted to 3% of everyone on the planet. If someone tells us that there is not enough money in the budget, or that Civic courses are not necessary or important, they are effectively undermining our Democracy. Having been born during the great Depression of the 1930’s, and having lived and lost family during World War II, I understand the importance of having Civics taught in our schools. Our country and our way of life are all too valuable to be squandered because of ignorance.
Over 90 million eligible voters didn’t vote in the 2016 presidential election. This means that 40% of our fellow citizens failed to exercise their right to vote! Perhaps they didn’t understand their duty or how vital their vote is. Perhaps it’s time to reinvigorate what it means to be a patriotic citizen. It’s definitely time to reinstitute some of the basic courses that teach our children how our American way of life works. Or do we have to relive history again?
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Hank Bracker
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Lion Daily Schedule 5:30 a.m.: Wake up, no snooze. 5:45 a.m.: Breakfast: high-protein, low-carb. 6:15 a.m. to 7:00 a.m.: Big-picture conceptualizing and organizing. Morning meditation. 7:00 a.m. to 7:30 a.m.: Sex. If you have kids who need help getting ready for school, make it a quickie. 7:30 a.m. to 9:00 a.m.: Cool shower, get dressed, interact with friends or family before heading to work. 9:00 a.m.: Small snack: 250 calories, 25 percent protein, 75 percent carbs. Ideally, have it at a breakfast meeting. 10:00 a.m. to 12:00 p.m.: Personal interactions, morning meetings, phone calls, emails, strategic problem solving. 12:00 p.m. to 1:00 p.m.: Balanced lunch. Go outside for sunlight exposure, if possible. 1:00 p.m. to 5:00 p.m.: Creative thinking time. Listen to music, catch up on reading and journaling. In a workplace setting, lead or attend brainstorming meetings. 5:00 to 6:00 p.m.: Exercise, preferably outdoors, followed by a cool shower. 6:00 p.m. to 7:00 p.m.: Dinner. Keep it balanced—equal parts protein, carbs, and healthy fats. A carb-heavy meal like pasta might make you crash. 7:30 p.m.: Last call for alcohol. A drink after this hour will knock you out. 7:00 p.m. to 10:00 p.m.: Socialize on the town, or connect with loved ones online while relaxing at home. You bought yourself an extra hour, so make the most of it! 10:00 p.m.: Be in your home environment by now. Turn off all screens to begin the downshift before bed. 10:30 p.m.: Go to sleep.
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Michael Breus (The Power of When: Discover Your Chronotype—and the Best Time to Eat Lunch, Ask for a Raise, Have Sex, Write a Novel, Take Your Meds, and More)
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You know, the PTA president who cooks organic, well-balanced meals while reading to her kids in Latin about the importance of helping others, then escorts them to the art museum in the hybrid that plays classical music and mists lavender aromatherapy through the air-conditioning vents.
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Daniel J. Siegel (The Whole-Brain Child: 12 Revolutionary Strategies to Nurture Your Child's Developing Mind)
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I like to compare my mental stress capacity to a dinner plate. Most people have moderate amounts of stress in their life, like a nice balanced meal. The food represents different stresses that occur in our lives, past and present.
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L.K. Elliott (Confessions of an Ex Hot Mess)
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Berry Good Smoothie When trying to eat healthy, smoothies are your best friend. They taste great, they are packed full of fruit, and they're healthy. I feel as though we often forget about smoothies in our day to day life. Take full advantage of using smoothies when trying to keep a well-balanced diet. They make great snacks in between meals, are refreshing, and can cure cravings when you're looking for something sweet. When it comes to smoothies there's some really cool creations you can make and you can decide what you like the best, but here’s three great short recipes to get you started. Ingredients– - 1 Banana - 1/2 cup of Strawberries - 1/3 cup of Blackberries - 1/2 cup of Blueberries - 1/2 cup of Greek or Regular Yogurt - 5-6 Ice Cubes - 1/4 cup of Orange Juice Directions– Blend all of that goodness together. If consistency is too thick, add a bit more of milk to fit liking. Adjust flavors to fit desired taste. Serve.
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Blake "Miles" Roman (Healthy Cookbook: Delicious Recipes for a Life of Wellness)
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When children are younger, one possible solution is to extend the range of language experiences in their less preferred language, for example, staying with grandparents or cousins, visits to enjoyable cultural festivals, a renewal in the language materials and other language stimuli in the home for that weaker language (e.g. videos, pop records, the visits of cousins). If both parents read to, or listen to the child reading before bedtime, or if the language of family conversation at the meal table is manipulated to advantage, then subtly the language balance of the home may be readjusted.
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Colin Baker (A Parents' and Teachers' Guide to Bilingualism)
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we can all enjoy a well-prepared meal, but unless somebody in the house knows how to cook and something about balanced diets, we risk either obesity or malnutrition—or even food poisoning. The theological equivalents of those may take longer for symptoms to appear, but unless someone in the church—in each Christian gathering, in each generation—is working on deeper understandings of foundational Christian truth, it is perilously easy for individuals and communities to drift away from the life-giving meaning of the gospel itself.
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N.T. Wright (The Day the Revolution Began: Reconsidering the Meaning of Jesus's Crucifixion)
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She always had a big pot of oatmeal going on the stove and was happy to whip up a short stack of pancakes at the drop of a hat, but she pretty much made the rest of the plates to order. After the first week she had a good handle not only on what each man liked for his morning meal, but what he needed. Mr. Cupertino still loved the occasional inspired omelet and once she had made him Eggs Meurette, poached eggs in a red wine sauce, served with a chunk of crusty French bread, which was a big hit. She balanced him out other mornings with hot cereal, and fresh fruit with yogurt or cottage cheese. Johnny mostly went for bowls of cereal washed down with an ocean of cold milk, so Angelina kept a nice variety on hand, though nothing too sugary. The Don would happily eat a soft-boiled egg with buttered toast every day for the rest of his life, but she inevitably got him to eat a little bowl of oatmeal just before or after with his coffee. Big Phil was on the receiving end of her supersize, stick-to-your-ribs special- sometimes scrambled eggs, toast, potatoes, and bacon, other times maybe a pile of French toast and a slice of ham. Angelina decided to start loading up his plate on her own when she realized he was bashful about asking for seconds.
On Sundays, she put on a big spread at ten o'clock, after they had all been to church, which variously included such items as smoked salmon and bagels, sausages, broiled tomatoes with a Parmesan crust, scrapple (the only day she'd serve it), bacon, fresh, hot biscuits and fruit muffins, or a homemade fruit strudel. She made omelets to order for Jerry and Mr. Cupertino. Then they'd all reconvene at five for the Sunday roast with all the trimmings.
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Brian O'Reilly (Angelina's Bachelors)
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That’s because I help them understand a pearl of wisdom that I’m now going to share with you: the only way your hormones can achieve balance is if your body does the job—and only if you safeguard and nurture it, with every meal and habit, every day, to optimize endocrine function.
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Alisa Vitti (WomanCode: Unlocking Women's Health - A Holistic Approach to Hormone Balance, Fertility, and Wellness Through Nutrition and Lifestyle Changes)
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Life is a balance. We tend to forget that as we go blithely from day to day. We eat and drink and sleep and assume that we will always rise up the next day, that meals and rest will always replenish us. Injuries we expect to heal, and pain to lessen as times go by. Even when we are faced with wounds that heal more slowly, with pain that lessens by day only to return in full force at nightfall, even when sleep does not leave us rested, we still expect that somehow tomorrow all will come back into balance and that we will go on. At some point, the exquisite balances has tipped, and despite all our flailing efforts, we begin the slow fall from the body that maintains itself to the body that struggles, nails clawing, to cling to what it used to be.
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Robin Hobb
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We had no money, but we went often to the library. According to Mam, inside the pages of a novel lived the only beauty offered up by the world. Mam would set the table with plate, cup, and book. We’d read through meals, while she bathed me, while we lay shivering in our beds, listening to the scream of wind through the cracked windows. We’d read while we balanced on the low rock walls that Seamus Heaney made famous in his poetry. A way to leave without really leaving.
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Charlotte McConaghy (Migrations)
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Based on the science, I love any meal that starts with a salad. Unfortunately, many dining experiences don’t set us up for success: restaurants serve bread while you’re waiting for food. Starting with starch is the absolute opposite of what you ought to do. It will lead to a glucose spike that you won’t be able to tame, then a crash later on—which will intensify your cravings.
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Jessie Inchauspé (Glucose Revolution: The Life-Changing Power of Balancing Your Blood Sugar)
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Senior Citizen Care in Hyderabad: Where Wellness Meets Comfort
As we age, the need for a balanced and fulfilling lifestyle becomes even more important. For seniors in Hyderabad, finding a place that blends wellness with comfort is important for maintaining quality of life.
At Second Innings House, we believe that senior citizen care is about more than just staying. It’s about fostering a vibrant community where residents can thrive physically, mentally, and emotionally.
Senior Citizen Care in Hyderabad: A Holistic Approach
Senior citizen care in Hyderabad is evolving to meet the diverse needs of Elders. Modern senior living homes, like Second Innings House, focus on creating a nurturing environment where residents can experience the best of both worlds, wellness and comfort. Our approach is holistic, ensuring that our residents not only receive top-notch care & support, but also enjoy opportunities for recreation, social engagement, and personal growth.
Recreation for Senior Citizens: Staying Active and Engaged
Recreation plays a vital role in senior living, helping residents maintain their physical health, cognitive function, and emotional well-being. At Second Innings House, we offer a wide range of activities designed to engage and inspire our residents. Whether it’s yoga classes, nature walks, arts and crafts, or group outings, we believe that staying active is key to a fulfilling life in later years.
Our recreation programs are designed to cater to different interests and abilities, ensuring that everyone can participate at their own pace. These activities not only promote physical health but also foster a sense of community and belonging.
Second Innings House: A Home Away From Home
At Second Innings House, we pride ourselves on creating a warm, welcoming environment where seniors can feel at home. Our dedicated staff are committed to providing personalized care, ensuring that each resident’s unique needs are met with compassion and respect.
The surroundings, coupled with thoughtfully designed living spaces, provide the perfect setting for a peaceful and comfortable lifestyle. Residents can enjoy their independence while having access to assistance whenever needed.
Conclusion
Senior citizen care in Hyderabad is about striking the right balance between wellness and comfort. At Second Innings House, we strive to offer a seamless blend of both, ensuring that our residents not only live well but also feel well. From nutritious meals and fitness programs to recreational activities and social interactions, we aim to enrich every aspect of their lives.
In this journey of aging gracefully, Second Innings House is more than just a senior living home—it’s a community where seniors can find purpose, joy, and a sense of belonging. Here, wellness truly meets comfort, creating an environment where seniors can enjoy their golden years to the fullest.
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Secondinningshouse
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You could be a three-course balanced meal with a cute little Hostess dessert, and it wouldn’t matter. He knows you, and the lunch he doesn’t know is going to catch his eye. I’m sorry, I just realized I’m really hungry, so that probably explains some of the—oh, thank god.
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Emily Henry (Funny Story)
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Finally, each night, the crowd gather at the king's antechamber to attend the dinner of the Royal Table. Another grand ritual: four soups--- his favorite being crayfish in a silver bowl--- sole in a small dish, fried eggs, a whole pheasant with redcurrant jelly, a whole partridge or duck (depending on the season) stuffed with truffles, salads, mutton, ham, pastry, fruit, compote, preserves, cakes. All stone-cold, for the kitchen is so far away that the king has never experienced a hot meal, and eaten largely with hands, for nor has he ever touched that new-fangled device the fork. For special occasions entire tiered gardens of desserts form pyramids on the table: precariously balanced exotic fruits, jellies, and sweet pastes; sorbets scented with amber and musk; the wonders of the ancient world recreated in spun-sugar and pâte morte; gingerbread palaces.
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Clare Pollard (The Modern Fairies)
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The innkeeper’s wife’s gifts were compassion and charity: a warm, dry, safe place for the homeless family to stay, her best coverlet to wrap the new mother and little one, a meal for Joseph, the donkey’s fresh hay.
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Sarah Ban Breathnach (Simple Abundance: 365 Days to a Balanced and Joyful Life)
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YOUR LONGEVITY HEALTH, FITNESS & LONGEVITY WEEKLY CHECKLIST 1. Hydrate. Drink half your body weight in ounces of water per day. Add some fresh lemon and a pinch of Celtic sea salt to optimize your hydration and electrolyte balance. 2. Eat foods closest to their natural source. Avoid processed carbs, and low quality processed meats. 3. Decrease Disease Risk. Consume at least one serving of cruciferous vegetables per day including broccoli sprouts, cauliflower, broccoli, brussels sprouts, or kale. 4. Commit to a structured eating window. Consume meals in an 8 to 12 hours and fast for 12-16 hour window each day. 5. Stay consistent with sleep. Go to sleep and wake up at about the same times each day. 6. Get strong. Perform three resistance training sessions per week. 7. Strengthen your heart, lungs, and build endurance with 3 cardiovascular exercise sessions of 20 to 30 minutes each session. 8. Consider the power of using heat and cold to use positive stressors to lower your blood pressure, reduce inflammation, reduce your risk of Alzheimer’s, and cut your risk of cardiovascular disease by up to 50%.
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Tony Robbins (Life Force: How New Breakthroughs in Precision Medicine Can Transform the Quality of Your Life & Those You Love)
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Over the next weeks and months, my daughters had to learn to live without their father, and me without my husband. In addition to the overwhelming, everyday tasks like buying groceries, making meals, and getting the girls to their activities, I suddenly had to navigate the legal system and file for divorce. I had to figure out the nearly impossible feat of owning a small business and solo parenting two active, preteen girls. I learned the hard way that you have to remove the leaves from the gutter if you don’t want your basement to flood. I had to muster the courage to pull the hair out of the shower drain. I had to somehow find the time and energy to decontaminate the entire house when the dreaded scourge that is lice made its unwanted appearance. And I had to do it all with the added anger, sadness, and sheer frustration that these were all things John used to take care of.
As tempting as it was to collapse, I had two girls who needed me now more than ever. I needed my business to survive. I had a mountain of legal bills—tens of thousands of dollars and increasing daily. As a business owner, if I didn’t work, I didn’t get paid. Stepping away to take care of my mental and emotional state was a luxury I couldn’t afford.
I had to balance what was best for my business in the long term with what the girls and I needed in the short term. I had to get through each day and keep moving forward. This meant I toggled back and forth between dealing with this trauma and running a business. I lived in a constant state of holding it all together, while simultaneously watching it all fall apart.
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Darcy Luoma (Thoughtfully Fit: Your Training Plan for Life and Business Success)
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case, it is important to consume the right foods to drive out the dampness in the spleen. Foods that are good for both nourishing the spleen and getting rid of dampness include: winter melon, pumpkin, ginger, lotus roots, lotus seeds, Chinese barley, and Chinese yam. Because of the hot summer weather, it is good to balance out the body heat by consuming foods with cooler energies. That also means you should avoid or cut down on foods with hot energies such as fried foods, meat (especially lamb) and lychee. Example foods with cooler energies are water melon, bitter melon, peach, strawberries, tomato, mung bean, and cucumber.
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Tracy Huang (Food As Medicine: Traditional Chinese Medicine-Inspired Healthy Eating Principles with Action Guide, Worksheet, and 10-Week Meal Plan to Restore Health, Beauty, and Mind)
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The following are all foods you should feel welcome to eat freely (unless, of course, you know they bother your stomach): Alliums (Onions, Leeks, Garlic, Scallions): This category of foods, in particular, is an excellent source of prebiotics and can be extremely nourishing to our bugs. If you thought certain foods were lacking in flavor, try sautéing what you think of as that “boring” vegetable or tofu with any member of this family and witness the makeover. Good-quality olive oil, sesame oil, or coconut oil can all help with the transformation of taste. *Beans, Legumes, and Pulses: This family of foods is one of the easiest ways to get a high amount of fiber in a small amount of food. You know how beans make some folks a little gassy? That’s a by-product of our bacterial buddies chowing down on that chili you just consumed for dinner. Don’t get stuck in a bean rut. Seek out your bean aisle or peruse the bulk bin at your local grocery store and see if you can try for three different types of beans each week. Great northern, anyone? Brightly Colored Fruits and Vegetables: Not only do these gems provide fiber, but they are also filled with polyphenols that increase diversity in the gut and offer anti-inflammatory compounds that are essential for disease prevention and healing. Please note that white and brown are colors in this category—hello, cauliflower, daikon radish, and mushrooms! Good fungi are particularly anti-inflammatory, rich in beta-glucans, and a good source of the immune-supportive vitamin D. Remember that variety is key here. Just because broccoli gets a special place in the world of superfoods doesn’t mean that you should eat only broccoli. Branch out: How about trying bok choy, napa cabbage, or an orange pepper? Include a spectrum of color on your plate and make sure that some of these vegetables are periodically eaten raw or lightly steamed, which may have greater benefits to your microbiome. Herbs and Spices: Not only incredibly rich in those anti-inflammatory polyphenols, this category of foods also has natural digestive-aid properties that can help improve the digestibility of certain foods like beans. They can also stimulate the production of bile, an essential part of our body’s mode of breaking down fat. Plus, they add pizzazz to any meal. Nuts, Seeds, and Their Respective Butters: This family of foods provides fiber, and it is also a good source of healthy and anti-inflammatory fats that help keep the digestive tract balanced and nourished. It’s time to step out of that almond rut and seek out new nutty experiences. Walnuts have been shown to confer excellent benefits on the microbiome because of their high omega-3 and polyphenol content. And if you haven’t tasted a buttery hemp seed, also rich in omega-3s and fantastic atop oatmeal, here’s your opportunity. Starchy Vegetables: These hearty vegetables are a great source of fiber and beneficial plant chemicals. When slightly cooled, they are also a source of something called resistant starch, which feeds the bacteria and enables them to create those fantabulous short-chain fatty acids. These include foods like potatoes, winter squash, and root vegetables like parsnips, beets, and rutabaga. When was the last time you munched on rutabaga? This might be your chance! Teas: This can be green, white, or black tea, all of which contain healthy anti-inflammatory compounds that are beneficial for our microbes and overall gut health. It can also be herbal tea, which is an easy way to add overall health-supportive nutrients to our diet without a lot of additional burden on our digestive system. Unprocessed Whole Grains: These are wonderful complex carbohydrates (meaning fiber-filled), which both nourish those gut bugs and have numerous vitamins and minerals that support our health. Branch out and try some new ones like millet, buckwheat, and amaranth. FOODS TO EAT IN MODERATION
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Mary Purdy (The Microbiome Diet Reset: A Practical Guide to Restore and Protect a Healthy Microbiome)
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This is the part where you leave and I let them ask me personal questions I may or may not answer in exchange for stories about your childhood. It’s what normal people do when meeting the family. I looked it up online.
(…) I can’t help it, and you can’t avoid it, so go back to work. You have kids to feed and I’m not allowed to buy their affection with ponies or, I’m assuming, well balanced meals. Go.
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R.G. Alexander (Shameless (The Finn Factor, #6))
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Sham Harga had run a successful eatery for many years by always smiling, never extending credit, and realizing that most of his customers wanted meals properly balanced between the four food groups: sugar, starch, grease and burnt crunchy bits.
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Terry Pratchett (Men at Arms (Discworld, #15; City Watch, #2))
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The collaboration between LPM and TBM is a harmonious blend of strategic alignment, financial responsibility, data-driven decision-making, and a commitment to efficiency and continuous improvement. An excel-lent meal results from the perfect combination of ingredients and techniques. Organizational success is the outcome of the harmonious integration of LPM and TBM. This recipe for excellence satisfies both the palate and the bottom line.
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Tamara Turkai (Balancing Flavor and Strategy: Revolutionize How You Create Value with LPM and TBM Excellence)
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Embrace Efficiency, Elevate Flavor: Smart Kitchen Tools for Culinary Adventurers
The kitchen, once a realm of necessity, has morphed into a playground of possibility. Gone are the days of clunky appliances and tedious prep work. Enter the age of the smart kitchen tool, a revolution that whispers efficiency and shouts culinary liberation. For the modern gastronome, these tech-infused gadgets are not mere conveniences, but allies in crafting delectable adventures, freeing us to savor the journey as much as the destination.
Imagine mornings when your smart coffee maker greets you with the perfect brew, prepped by the whispers of your phone while you dream. Your fridge, stocked like a digital oracle, suggests recipes based on its ever-evolving inventory, and even automatically orders groceries you've run low on. The multi-cooker, your multitasking superhero, whips up a gourmet chili while you conquer emails, and by dinnertime, your smart oven roasts a succulent chicken to golden perfection, its progress monitored remotely as you sip a glass of wine.
But efficiency is merely the prologue. Smart kitchen tools unlock a pandora's box of culinary precision. Smart scales, meticulous to the milligram, banish recipe guesswork and ensure perfect balance in every dish. Food processors and blenders, armed with pre-programmed settings and self-cleaning prowess, transform tedious chopping into a mere blip on the culinary radar. And for the aspiring chef, a sous vide machine becomes a magic wand, coaxing impossible tenderness from the toughest cuts of meat.
Yet, technology alone is not the recipe for culinary bliss. For those who yearn to paint with flavors, smart kitchen tools are the brushes on their canvas. A connected recipe platform becomes your digital sous chef, guiding you through each step with expert instructions and voice-activated ease. Spice racks, infused with artificial intelligence, suggest unexpected pairings, urging you to venture beyond the familiar. And for the ultimate expression of your inner master chef, a custom knife, forged from heirloom steel and lovingly honed, becomes an extension of your hand, slicing through ingredients with laser focus and lyrical grace.
But amidst the symphony of gadgets and apps, let us not forget the heart of the kitchen: the human touch. Smart tools are not meant to replace our intuition but to augment it. They free us from the drudgery, allowing us to focus on the artistry, the love, the joy of creation. Imagine kneading dough, the rhythm of your hands mirroring the gentle whirring of a smart bread machine, then shaping a loaf that holds the warmth of both technology and your own spirit. Or picture yourself plating a dish, using smart portion scales for precision but garnishing with edible flowers chosen simply because they spark joy. This, my friends, is the symphony of the smart kitchen: a harmonious blend of tech and humanity, where efficiency becomes the brushstroke that illuminates the vibrant canvas of culinary passion.
Of course, every adventure, even one fueled by smart tools, has its caveats. Interoperability between gadgets can be a tangled web, and data privacy concerns linger like unwanted guests. But these challenges are mere bumps on the culinary road, hurdles to be overcome by informed choices and responsible data management. After all, we wouldn't embark on a mountain trek without checking the weather, would we?
So, embrace the smart kitchen, dear foodies! Let technology be your sous chef, your precision tool, your culinary muse. But never forget the magic of your own hands, the wisdom of your palate, and the joy of a meal shared with loved ones. For in the end, it's not about the gadgets, but the memories we create around them, the stories whispered over simmering pots, and the laughter echoing through a kitchen filled with the aroma of possibility.
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Daniel Thomas