How to lose weight without really trying

Are you one of us who will try everything to loose some pounds?

Here’s a simple tip: put down your fork between bites!

It takes at least 20 minutes after eating for your stomach to tell your brain that it is full.

But most of us finish a meal in 10 minutes.

Give your stomach time to catch up to your brain by slowing down your eating.

After putting food in your mouth, put your fork on the table and let go.

Chew your food well and do not touch the fork until your mouth is empty. Repeat through the entire meal.

Try this at least once a day. My friend, Shawn Umsted, swears that this really works!

Eat Fungi for Vitality

Mushrooms are more than just tasty toppings for pizza and flavorful ingredients to dishes. The common perception that mushrooms have very little nutritional content is not true! In fact, mushrooms have been gaining recognition as a nutrient powerhouse. A serving of mushrooms (about 4 to 5 medium-sized pieces) contains only 20 calories, and virtually free of fat, cholesterol and sodium. It’s also high in fiber and a good source of a number of essential nutrients including B vitamins, selenium, potassium, copper and phosphorus. Mushrooms are also rich in anti-oxidants that help cells ward off damage from dangerous oxygen molecules called free radicals. Chinese and Japanese have long been eating mushrooms for their medicinal properties which includes promotion of overall vitality and enhancement of the immune system. Moreover, the flavor of mushrooms intensifies and their nutritional value remains intact even after cooking! Mushrooms are a great substitute for meat because of their robust taste and hearty texture.

Start including mushrooms in your diet. Below is a simple mushroom recipe you and your family can enjoy.

Wild Rice and Mushrooms, Southern Style

Ingredients:

1 cup wild rice

1 teaspoon salt

3 cups water, boiling

1 lb mushrooms

2 tablespoons butter

2 tablespoons flour

1 cup milk

1/8 teaspoon pepper

salt

Procedure:

1. Rinse rice and drain; drop into boiling water along with the salt and cook for approximately 45 minutes or until tender and water is well absorbed.

2. Set to the side until rice is dry and fluffy.

3. Wash mushrooms quickly in cold water and saute in butter until well browned.

4. Remove mushrooms from skillet and add flour; rub to a smooth paste.

5. Add milk gradually and cook until thick, stirring constantly.

6. Season to taste, add mushrooms and heat through.

7. Pour over rice, serve hot and enjoy!