Author: Wattle

I want to look at the food on my plate and before I commence eating, it needs to look the right amount. This month is all about having a slightly smaller amount of beef steak on the plate and yet it does look the right amount because it is only a small reduction in size compared to the previous Septnana. After the meal I feel quite alright. What our minds quite easily forget is what the right amount of meat looked like a few years ago, or even that it is twice or three times less than it used to be six years ago.

In the first Septnana’s eating theme it is enough to trim all the fat off the meat. Substitute a bit more meat to cook instead of the fat. Because it is fat in our bodies that we want to lose, eating less of that white fat off the meat will assist the goal. This is a difficult first step for anyone who loves the taste of the fat. Try trimming just some of the fat off to start with. The following year try trimming all the fat off the meat. Each year’s Septnana is all about working on the reduction of the beef steak portion in such a way that our brains will accept the change.

The amount of mushrooms, cauliflower and beans remains the same, very large portions.

The last taste of cheese was several kilograms ago. This month presents an opportunity to have some with mushrooms and fresh pasta. An enjoyable lunch idea is to have fresh egg fettuccine with commercial brand creamy mushroom sauce. Plenty of added mushrooms will give the sauce some substance, and some added real cream makes it a luxury bowl of lunch. I find a generous portion of fruits afterwards assists me to keep the portion size of the pasta to be smaller than this time last year. The strong desire to follow this lunch with a chocolate ripe or biscuit has been overcome.

The usual Septnana lunch of toast and peanut butter followed by bananas seems to be better sustaining value, and is much easier to prepare.