Living the Lifestyle - Wednesday, 08/19/2020
misterhub
Posts: 7,289 Member
We meet here to explore, share, celebrate and (sometimes) agonize over how we do (or don't) incorporate weight loss guidelines into our daily lives. "It's a lifestyle, not a diet" is easily and often said, but sometimes not so simply put into practice.
This is a thread for everyone. If you're new to GoaD, or to weight loss, your questions and comments are always welcome. If you're maintaining, or a long-term loser, your thoughts on the topic may be just what someone else needs to hear. If you're reading this, join in the discussion!
Each weekday, a new topic is offered up for discussion.
Monday - 88olds (George)
Tuesday - whathapnd (Emmie)
Wednesday - misterhub (Greg)
Thursday - MASSRUNNER_FRANK
Friday - imastar2 (Derrick)
Today’s Topic: Heat and Cooking
Much of the country is in the midst of an intense heatwave. Even with air conditioning cooking on a stove can be an uncomfortable challenge. When it is intensely hot for you, how do you adjust your cooking - if at all - to mitigate the heat?
This is a thread for everyone. If you're new to GoaD, or to weight loss, your questions and comments are always welcome. If you're maintaining, or a long-term loser, your thoughts on the topic may be just what someone else needs to hear. If you're reading this, join in the discussion!
Each weekday, a new topic is offered up for discussion.
Monday - 88olds (George)
Tuesday - whathapnd (Emmie)
Wednesday - misterhub (Greg)
Thursday - MASSRUNNER_FRANK
Friday - imastar2 (Derrick)
Today’s Topic: Heat and Cooking
Much of the country is in the midst of an intense heatwave. Even with air conditioning cooking on a stove can be an uncomfortable challenge. When it is intensely hot for you, how do you adjust your cooking - if at all - to mitigate the heat?
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Really not that hot, that long up here in New Hampshire. We do eat more salads in warm weather. I have found that, since there are only the two of us, I can do a lot of cooking in our toaster oven, which has a convection setting, and acts as an air fryer. So more oven cooked chicken, pork chops, etc. rather than fried or sautéed.1
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No change. Even when living in Chicago because during the week almost all our cooking is done in the microwave. Only difference was in the summer meat was cooked on the Webber, winter George Foreman.1
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I use my Instant Pot pressure cooker a lot, along with the microwave, and the air fryer and rice cooker. When I know there is a heat wave coming, I will prep a fair amount of stuff in advance so that there is minimal cooking required.0
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Only change I make is less "heavy" food, but honestly, a lot of that went when I started eating healthy. As for cooking method, even in MI, we grill year round, but definitely more in the summer. And I don't worry about turning the oven on as long as we're running the A/C, but when the windows are open and it's borderline, I try to avoid it.1
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I usually try to preplan for true heat waves. They are rare in MA. I try to make menus that can easily be packaged to appropriate portions and reheated in the microwave.
When eating at my Sister’s home on a caregiving night it doesn’t really matter at all since she does a lot of grilling and has ac indoors.1
This discussion has been closed.