Do you feel satisfied after you eat? We were listening to a talk by Jeff Novick, the dietician nutritionist at Dr. McDougall's centre, and he made an interesting point about how, when we don't feel satisfied after a meal, it isn't hunger that's the problem, it's our food supply.
There are 3 things that contribute to our feeling satisfied, satiated: Water, Fiber and Nutrients. Join us to hear more:
When we reflect on it, it makes sense. As humans, our physiology evolved with whole foods, not processed foods with added sugar and fat. All of the fruits and veggies are high water content foods with lots of fiber and loaded with nutrients. Given this as our background, it makes sense that our current food supply that stocks most of the shelves in our grocery stores, would leave us feeling hungry even after the food we ate had plenty of calories to keep us going.
We are so delighted with the levels of satiety and satisfaction we have from our WFPB meals and we'd love to share all our tips and secrets if you have any questions. Just post in the comments section below.
The recipe for this week is Potato Hash. This is a recipe we adapted from Mary McDougall and works great as a breakfast, lunch or dinner.
To your Amazing Health,
Connie and Bill
Potato Hash adapted from Mary McDougall (Serves 4)
- 4 large potatoes, diced or new potatoes
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 2 Jalapeno peppers, seeded and diced in small pieces (optional)
- 2 cups frozen corn, thawed
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- 1/8 teaspoon dried thyme
- ½ cup chopped fresh parsley or cilantro
- Freshly ground pepper to taste
Add potatoes to a pan with ½ cup filtered water. Cook until tender, approximately 5 minutes. Drain and set aside.
Add onion and peppers in a saucepan with 3 tablespoons filtered water. Cook, stirring frequently until tender, approximately 4 minutes.
Add corn and cook 1 additional minute. Remove from heat.
Add the cooked potatoes, dried herbs, parsley and ground pepper to mixed veggie pan and mix well.
Add the combined Hash to a large non-stick skillet. Cook, stirring frequently, over medium heat until potatoes brown slightly, approximately 10 minutes.
Serve with salsa on top.
Air Fry method:
Place the cooked Hash on a parchment lined tray in your air fryer and air fry at 350º for 25 minutes, until the edges of the potatoes are browned.