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When you begin your diet one of several things you will learn right away is that maintaining a food journal is very helpful. Tracking all of the food you take in may help you figure out which foods you will be eating as well as which foods you are not eating enough of. For example, after retaining a food journal for a few days, you might see that you are not eating very many vegetables but that you are consuming lots of sugar and bad carbohydrates. When you write every thing down youll be able to see which parts of your diet must change as well as have a lot easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
Be as specific as you can get whenever you note down the things you eat. You should do more than simply write down "salad" into your food journal. You must record every one of the components within that salad as well as the type of dressing on it. You should include the volume of the food you eat. "Cereal" just isnt good, although "one cup Shredded Wheat" is. It is very important to understand that the larger your servings, the more calories you will be eating so you need to know just how much of every thing you actually eat so that you can figure out how many calories you will need to work off.
Write down your feelings while you eat. This could show you if you use meals to solve emotional issues. It may also identify the foodstuffs you decide on when you are in certain moods. There are many people who look for junk food when they feel angry or depressed and are quite as likely to select healthy things when they feel happy and content. When you look closely at how you eat in the course of your different moods and psychological states, you will be able to keep similar but healthier alternatives around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.
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The ingredients needed to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- Provide of Spinach.
- Get of Paste - place in food processor.
- Take of Medium Red Onion (in food processor).
- Use of Garlic Cloves (in food processor).
- Prepare of " piece ginger peeled (in food processor).
- Use of Mustard Oil (in food processor).
- You need of Chilli (de seeded if you wish) (in food processor).
- Use of Spice Mix.
- Use of Ground Corriander.
- Take of Ground Cumin.
- You need of Garam Masala.
- Use of Tumeric Powder.
- Prepare of Cardamom Pods.
- Provide of Whole Cloves.
- Use of Whole Star Anise.
- You need of Cayenne Pepper.
- You need of Mustard Seeds.
- You need of Fenugreek Seeds.
- Prepare of Others.
- Get of Chickpeas.
- Prepare of Small Can Coconut Cream (Approx 1 Cup).
- Provide of Vegetable Stock.
- Prepare of Water.
- Get of Salt & Pepper.
- Take of Produce.
- You need of Medium Potatoes (Approx 500gms) Cut into chunks.
- Prepare of Mushrooms (Cut into quarters).
- Prepare of Cherry tomatoes (or tomato cut into chunks).
Steps to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- Prepare ingredients as per instructions (unfortunately I don't have a pic post prep).
- Add 'paste' ingredients to a food processor and blitz until a paste is created (unfortunately no pic of this also)..
- Add 1tbs oil to a pot and saute the 'paste' ingredients on low for at least approx. 5 minutes..
- Turn heat up slightly, add another tbs of oil and add the Spices and thoroughly stir regularly for a couple of minutes..
- Add the Potatoes, Chickpeas & Mushrooms to the pot and continue to stir coating them in the spice / paste mixture in the pan..
- Add the coconut cream, cherry tomatoes, stock and water. Mix, Cover pot and simmer on low for approx 30mins..
- After approx 30mins (or when potatoes are cooked through), turn off heat, add the spinach and stir. Cover and leave to sit for a couple of minutes (until spinach wilts)..
- Eg below of steamed Cauliflower Rice (placed in processor and then steamed for approx 6mins).
- Serve with chopped Corriander or Coconut Yoghurt .
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