Also at the table was Hannah, a songwriter of historical ballads, she spoke about “Intuitive Eating” a book I am going to look up. Mark Simos, the Songwriting Professor, also mentioned an article he had read where calorie-counting is not noted as the only aspect important for weight-loss and health.
I want to ***highlight, underline and asterisk*** in the blog that I am using calorie counting as a tool for portion control for myself. The point of weight loss is to create health. With better health, on all levels… intellectual, mental, emotional, spiritual and physical… we radiate beauty. Each one of us is an individual jewel with specific needs and different facets. Rachel Robinson, the Shoprite of Kingston Dietitian pointed out in a cooking class that we must not forget that people sometimes also need to gain weight for health. Calorie counting can be useful for that, too. The idea is to eat optimally for nutrition.
Family-Style styles of serving food can be challenging for me. I encountered this the other day when a forty-ounce bowlful of savory little sausages were set before me. There are tricks to dealing with whatever might be your personal bowl of sausages… or hard shell chocolate candies… or sugary beverage. Paying attention and exerting the will are useful tools. Moving the bowl to the other end of the table is useful, too.
As much as I would like to, I will not be consuming a couple of bowls of whipped heavy cream beat into a nice Crème Chantilly or a pound of dark chocolate to get to the 2260 calories I am supposed to be consuming for a healthy weight loss. That is just common sense AND from a research-based point of view, I would not be getting the nutrients I need which are found in fruits, vegetables, whole grains, low-fat dairy or protein sources. According to MyPlate.gov half of our plate should be fruits and vegetables, the other half should include lean proteins and whole grains… let's not forget the dairy.
And speaking of whole grains, here is a delicious chickpea stew to serve over your quinoa... a recipe for you:
Moroccan Chickpea Stew
The following recipe is from Julie Van Rosendaal
Slow cookers and pressure cookers are great for cooking dried beans without requiring a pre-soak. Just dump them in and make sure there’s enough liquid to absorb.
Moroccan Chickpea Stew
This Moroccan-inspired chickpea stew is hearty and healthy, loaded with pulses like chickpeas, black beans, kidney beans and lentils that are packed with fiber, protein, essential vitamins and minerals. And they’re cheap, too. Add a handful of torn spinach at the end, stirring into the hot stew until it wilts. Make it a complete protein by serving over couscous, rice or quinoa.
2 onions, halved and thinly sliced
1 small butternut squash, peeled, seeded, chopped
2 carrots, peeled and chopped
1 red bell pepper, seeded and chopped
3-4 garlic cloves, crushed
2 cups (500 ml) dried chickpeas (garbanzo beans) or two 19 oz cans chickpeas (if using stovetop method)
2 28 oz (798 ml) cans whole or diced tomatoes, with their juices grated
zest and juice of a lemon
1-2 tsp (5-10 ml) cumin
1/2 tsp (2 ml) ground coriander
1 cinnamon stick
1 tsp salt
Slow cooker: Combine all in the bowl of a slow cooker. Add an empty tomato can full of water. Cover and cook on low for 6–8 hours.
Stovetop: Heat a drizzle of oil in a large saucepan; cook the onions over medium heat for 5–8 minutes until starting to turn golden. Add remaining ingredients (use two 19 oz cans chickpeas, drained, instead of the dry chickpeas), bring to a simmer, cover and cook over low heat for 45 minutes, until the vegetables are tender. Continue to cook, uncovered, until the stew thickens slightly. Serves 6-8
Per serving: 278 calories, 1.8 g fat (0.3 g saturated fat, 1 g poly-unsaturated fat, 0.5 g monounsaturated fat), 11.4 g protein, 55.8 g carbohydrates, 0 mg cholesterol, 12.4 g fibre.
 Gena Bean, Director of www.mindfulboston.com and Instructor of MBSR (Mindfulness Based Stress Reduction) initially introduced me to this concept. Jon Kabat-Zinn, Professor of Medicine Emeritus and creator of the Stress Reduction Clinic and the Center for Mindfulness in Medicine, Health Care, and Society at the University of Massachusetts Medical School presents this concept in “Full Catastrophe Living” 2013
Evelyn Tribole, MS, RD, and Elyse Resch, MS, RD, FADA, CEDRD, “Intuitive Eating” 2012
 Dr. Eric Kusher, “Why Can’t I Lose Weight and Keep It off?” NaturalNutmeg.com October 2014, pgs.16-17
 From the CCEUC February 2015 Good For You Newsletter produced by Fern Suess: