Paprika recipe manager2/3/2024 ![]() ![]() This is why I believe so strongly in using the Paprika recipe manager as part of the services I provide (and as part of my own life, for that matter). The conversation should be focused on overcoming day-to-day logistical obstacles to healthy eating (see bullet points above) and how we can overcome these obstacles, not on what the “ideal” diet is supposed to be, which we will never agree upon anyways and isn't achievable for the majority of people in real life conditions. ![]() No one wins as long as this remains the center of our conversation (except maybe for “low-carb” and “low-fat” food vendors). If you’re keeping score it’s 100 to 100 and soon it will be 200 to 200 and 500 to 500 in terms of research studies for and against one diet type or another. That is an old, tiresome, argument that will never produce a clear winner. The conversation should not be based on the merits of “low-carb versus low-fat”. To create a sustainable diet plan, one that you can stick to in the long term, we need to take the foods you currently consume on a regular basis and tweak them to create a healthy diet.Įveryone is focused on trying to answer the wrong questions. The macronutrient composition of your diet doesn’t matter as much as the quantity of food you consume. I have made a video that takes you step-by-step in learning how Paprika mitigates many of the food planning and preparation issues that I have outlined above and how you can incorporate these suggestions into your own life.Īs I have written before, “ All Diets are Created Equal (or Equally Bad)”. It is the Paprika App, an online recipe manager. I think I have found a tool that can help you solve many of the challenges listed above, or at least make them less burdensome. In a fraction of the time you would spend completing all of these tasks, you can “put out the food fire emergency” by going through a drive thru and be done with another meal. find the directions on how to make the meal or on how to make part of the meal (do you know how to make a baked potato without looking it up?).prepare your fruits and veggies after grocery shopping.find time to travel to the grocery store and grocery shop.find a recipe to make the meals we have chosen to eat.figure out what we are going to eat for the week.In our time-starved and hectic lives we don’t have the time to: Grocery stores provide superior food quality and superior food value when compared to restaurants, yet we still eat out even though we know the majority of restaurant offerings are not good for our health, but why? If they don’t provide you with extra salt, sugar, and fat someone else will and they then run the risk of losing you as a customer and we all know that new customers are very difficult and expensive to obtain. They have ZERO incentive to provide you with a healthy, portion-controlled meal. There is a large incentive for restaurants to make your food taste incredibly good, for you to leave the restaurant completely satisfied, and for you to have enjoyed your experience there so much that you can’t wait to come back. It’s no secret that restaurants serve large portions and load up their menu items on sugar, fat, and salt. This is a major selling point, and probably a bigger factor in many people’s decision making than food quality. You are able to feed your family relatively cheaply at these establishments. There’s a reason why a burger, fries, and a drink is called a “value” meal. These restaurants pride themselves on food quality, which is important, but not the be all end all.Ģ) Food Value: Other restaurants such as McDonalds, Wendy’s, and pretty much any other fast food chain you can think of try to produce a great food value. Their attitude seems to be “don’t worry, we use ‘healthy’ ingredients.” This completely ignores the concept that eating too many calories is the crux of the obesity epidemic, even if other factors do play a part in overall health. Panera has published a “No-No- List” list of more than 150 ingredients that it is in the process of removing from its foods (these ingredients will be removed by the end of 2016).Īpparently both of these restaurants want you to forget about the 800-1200 calorie punch to the gut one of their burritos, sandwiches, or salads supplies. Chipotle recently became the first restaurant to go genetically modified organism (GMO) free (I was surprised they weren’t already). A good friend of mine recently told me that when he eats out he is looking for 1) good food quality and/or 2) good food value.ġ) Food Quality: Restaurant chains such as Chipotle, Subway, or Panera Bread market themselves as having only the freshest, most natural ingredients.
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