SPICE-RUBBED STEAK WITH WHITE BEANS AND CHERRY TOMATOES, AND ONE AMAZING BOOK!

I can't wait to share a new fast and easy dinner recipe with you, but FIRST I must force myself to put down this book I've been reading! And noooo, this isn't the first time I've read it...it's my third. And I never, ever do that (read a book more than once or twice, that is), but I am obsessed with the message that author Geneen Roth so eloquently spells out here.....in a nutshell, here it is:

***You will never, ever again have a weight problem or have to diet again, for that matter, IF you eat only when you're hungry, and stop when you're full (so very common sensical, I know, but so hard to do!)

***You can eat whatever it is your body is craving, IF you only eat when you're hungry, and stop eating when you're full.

***IF you are eating when you're not hungry, well, therein lies the problem. See, compulsive eating (which by her definition is eating when we're not hungry) has the same makeup as alcoholism or any other addiction. It's born of the need to escape, to numb ourselves out from our reality, to (as Roth words it) "bolt" from our bodies! So, the answer is....when we find ourselves reaching for food when we're not hungry, to ask ourselves, "Hey, am I really hungry?", and if the answer is "no", then we need to feel the emotions we're trying to escape from. For example: let's say I am sad. Food is comforting. I reach for, say, some marshmallow cream and Nutella (I know it's strange, but it's my weakness!) to comfort myself. Which might work, but only while I'm eating it. After that...it's good ol' remorse time, sistahs! So instead, I need to LET MYSELF FEEL THE SADNESS. Which sounds quite scary, doesn't it?

I've been trying to practice her theory for the past 6 months or so, and I have to say, it really works! I'm putting my fork down at meals when my plate is not empty (HUGE for me--I hate waste!). I'm asking myself at least 3 times a day, "Hmmm...am I really hungry for these cheese doodles?". And most of the time, I'm not...just bored, or nervous, or something.

I'm down 28 pounds, but I must confess that most of that weight loss is not because of my newly found self-discipline, but due to medical reasons (very little appetite plus no alcohol... who'd a' thunk?). BUT, I can truly say that I don't know one woman in my life, including myself,  who has not battled weight, or some other form of addiction, for at least some period of their lives. Geneen's book is a bright little ray of sanity in our diet crazed culture....worth reading, in my humble opinion! And, best news ever....it's now available in paperback.

*******

If you've read my blog for any time at all, you know that we Willards are not huge red meat eaters. BUT, occasionally we crave a piece of good old fashioned American beef, just like the next guy! I found this recipe in an old Gourmet magazine about 5 years ago, and whenever we have a hankering for steak, out it comes from my recipe binder. Normally, Big Daddy would grill the meat outside for us, but on this particular night it was raining cats and dogs, so I used my stovetop grill pan.

To get started, mix chili powder, cumin, crushed red pepper and oregano.....

Sprinkle spices, salt and pepper all over steak (girls, gotta rub that meat!)........

Heat olive oil in a large skillet over medium-high heat; cook steak to desired doneness (about 5 minutes per side for medium rare).................

Transfer to a cutting board. Add a little more oil to the skillet; add cherry or grape tomatoes and saute for 1 to 2 minutes. Stir in garlic and additional cumin. Add drained beans and heat until through......

Slice steak; serve with beans and tomatoes. I also had some lovely fresh asparagus, so we had that, too. Simple, nutritious and delicious!............

Here's the recipe.....

SPICE RUBBED STEAK WITH WHITE BEANS AND CHERRY TOMATOES

Serves 4

2 tsp. chili powder

1 1 / 2 tsp. ground cumin, divided

1 tsp. dried crushed red pepper

1 tsp. dried oregano

Coarse kosher salt

1 and 1 / 4 lb. top sirloin steak (about 1 inch thick)

2 tblsp. olive oil, divided

1 pint container cherry or grape tomatoes

2 garlic cloves, pressed

2 15oz. cans white beans, rinsed and drained

Mix chili powder, 1 / 2 tsp. cumin, crushed red pepper, and oregano in small bowl. Sprinkle spices, salt, and pepper all over steak. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook steak to desired doneness, 5 minutes per side for medium rare. Transfer to cutting board. Wipe out skillet; add 1 tablespoon oil. Add tomatoes; saute 1 to 2 minutes. Stir in garlic and 1 teaspoon cumin. Add drained beans; stir until heated through, adding water by the tablespoonfuls if dry, about 3 minutes. Slice steak; serve with beans and tomatoes.

TODAY I'M SO GRATEFUL FOR.....

**Dinner out tonite with the fun girls! Billy's Italian-American restaurant will never be the same....

**Feeling pretty darned good today!

**A future filled with surprises!