When I was a child, I spent many school nights sleeping over at my neighbor’s house. Apart from the usual rules of going to bed early and behaving well, I had to get up early enough to go home for breakfast. I’m not sure if that was because my parents wanted to make sure that I got to school in time or that I ate a nutritious breakfast. Either way, starting the day with a good meal has stayed with me for all these years. Bircher Muesli is really my breakfast of choice and we have started to make it ahead in little mason jars the night before. This is perfect for a breakfast on the go or when you are lucky enough to spend a night in a tent and want something quick to eat while you wait for the hot chocolate to warm up. Come and cook with us! Continue reading “Does Your Breakfast Come in a Jar?”
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Celebrating Independence Day
We at Come and Cook with Us wish our American readers a happy July 4th celebration. May your day be filled with laughter, joy and plenty of good food. With the summer season officially in full swing, we look forward to sharing with you beloved dishes that take advantage of the seasonal produce bounty. Some of our posts will come straight from Italy, where Kathrin is spending the next few weeks doing field work and catching up with her family. Stay tuned for more, including some insights into what aperitivo Italians sip this time of year. Come and cook with us!
Fat Chance Row
Have you heard about the couple that is rowing from the West Coast to Hawaii just so we do something about sugar? When realizing the effects that sugar and simple carbohydrates have on our bodies, most of us would limit our reaction to changing our diet, educating our friends and family or, if we are very driven, writing a blog post about it. That is not what Meredith Loring and Sami Inkinen are doing. They decided to raise awareness by rowing from the West Coast to Hawaii. Come and cook with us!
When Simi learned that despite his athletic lifestyle and “healthy” low-fat diet, he was pre-diabetic, he was surprised to find out how much sugar and simple carbohydrates he really consumed. After a steep learning curve on the subject – he is an engineer and successful Bay Area entrepreneur, after all – he decided to do something about it: change his diet, but also try to educate others on the pitfalls of the Western diet. And it is no easy feat, as the sugar and simple or “stripped” carbs temptation lurks everywhere with up to 80% of processed foods you buy at the super market contain added sugar: cereal, bread, salad dressings, ketchup, pasta sauce, cold cut meats and all those energy bars you eat after working out.
The couple is rowing with all donations going to Dr. Lustig‘s efforts to act on sugar and processed foods. Follow their rowing journey and think about the passion that led these two individuals to spend two months on high sea just so that we do something about sugar! Check out www.fatchancerow.com to learn more. Come and cook with us!
A Calorie is a Calorie, right? Wrong!
School’s out and we’re all ready for a nice long summer break. Before we recline the chairs, grab an Aperol spritz and celebrate the long warm days with easy, feel-good recipes from our summery adventures, we want to leave you with one thought about nutrition and weight loss. No, not the perfect bikini kind but, instead, the one about how not all calories are created equal and why this matters to us. Come and cook with us!
The age-old mantra has always been: eat less and exercise more. Increasingly, research has shown that this simply doesn’t work, at least not for the majority of us. It’s generally not sustainable to purely rely on will-power to lose weight. In the long run, it’s important to realize that our weight is part of our biological functions and like hormones, what we eat influences our bodies more than how much we eat.
Without writing a scientific paper, I leave that to Dr. David Ludwig, director of the New Balance Foundation Obesity Prevention center at Boston Children’s Hospital, let’s just say that our digestion, brain and metabolism are all linked primarily by the hormone insulin. It spikes whenever we eat lots of refined carbohydrates like sugar and processed grains without the necessary fiber to slow down absorption. This triggers our fat cells to soak up and store calories – but there are not enough calories to provide the energy that our bodies need. The brain recognizes this through increased leptin levels and, in turn, triggers a hunger response that also slows our metabolism. That’s when we want more food.
“If you just try to eat less and exercise more, most people will lose that battle. Metabolism wins,” says Ludwig. “Simply looking at calories is misguided at best and potentially harmful because it disregards how those calories are affecting our hormones and metabolism—and ultimately our ability to stick to a diet.”
Honestly, your best bet is to use some of Dr. Oz’s magical weight-loss supplements. Oh wait, turns out they’re all a scam… Come and eat real food with us!
Beans, the Glorious Fruit…
The sun is up, the air is hot and summer is here. Beans are probably not on your mind, but they should. Clearly, don’t think soup in these temperatures, but salad instead. The options are as manifold as the vegetables you find in your garden, farmers market or CSA box. Whether azuki, black-eyed susans, great northern or simply black, a bean salad can be as flavorful and delicious as you want it to be. Come and cook with us! Continue reading “Beans, the Glorious Fruit…”
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