The desktop diet The desktop diet

The desktop diet


    Most young professionals lead fast-paced sedentary lives, packing in too many things in a day. With little time to cook and eat right, office drawers are stocked with junk food as we steadily replace our daily meals with processed takeaways and easy-to-cook meals. This high fat, salt and sugar diet leads to high rates of obesity, diabetes, heart disease, and stroke. Here is a list of the most common bad food habits and how to remedy them, for a fresh start to the year.
SNACKING It may help you keep your energy levels up, but in a sedentary environment, snacking also aids your body in storing unnecessary fat. Salt content in snacks leads to hypertension and water retention.
FIX IT:Don’t turn your locker into a mini-pantry. Don’t carry the whole bag of chips to your desk. Bring limited snacks from home or buy small packets that help you with portion control. Mark a post-it each time you snack, to help you stick to five meals a day.
TOO MUCH TEA/COFFEE Your daily fix of tea or coffee every two hours is a difficult habit to break. But excessive tea or coffee leaves you feeling jittery, irritable, dehydrated, and even interrupts your sleep pattern. If taken with your meals, tea and coffee inhibit
the absorption of iron.
FIX IT: If you cannot reduce the number of cups, cut down on their size. Then, try alternating tea and coffee with healthier options such as green tea, warm lemon water, freshly squeezed juices, etc.
NOT ENOUGH WATER Most corporate offices are airconditioned, making it impossible for people to sweat. This means we don’t feel adequately thirsty. As the body gets used to drinking water below its requirement, it learns to adapt. When you do start drinking a little more water, your body treats it as excess. In the long run, not drinking enough water can cause constipation, indigestion, gas, increased hunger pangs, dehydration and make your skin look dull too. FIX IT: Keep a litre bottle of water at your table and finish it before the end of the day. It may take you 2-3 days to adapt to an increased dose.
HEAVY MEALS After a day’s work, it is tempting to head for a late night meal. Late night hunger is also the body’s way of letting you know that it’s exhausted and needs sleep, not food. A large meal, heavy on carbohydrates, is difficult for the body to digest before bedtime and the body invariably stores it as fuel for later. Additionally, if the body has met its calorific requirement for the day, it’ll add unnecessary calories to your diet. FIX IT: Eat light, a combina
tion of veggies and lean protein before bed. High fibre vegetables and lean meat and proteins will make you feel full and cater to your limited calorie requirements. Lentils and vegetables without rice or bread will suffice.
WEEKEND BINGING You’ve been good all week, but give yourself a whole weekend of guilt-free eating as a reward. It may motivate your diet, but it plays havoc with your routine.
FIX IT: Find other ways of rewarding your diet. Try relaxing massages, a good book, a trek, anything that feels gratifying and enjoyable. Try and reward yourself more often than only weekends.
DRINKING ALCOHOL ON AN EMPTY STOMACH After a long work week, you head out to the cheapest watering hole with colleagues to whine it away. If the first thing you consume is alcohol, on an empty stomach, it is immediately stored into the body as fat. Even a few drinks are packed with harmful calories, and snacking along with drinks is the easiest way to overeat.
FIX IT: Eat a little before you head out to drink. Even a small salad or sandwich will do. If you don’t have access to food, a glass of milk or a cup of yogurt will do. Proteins help slow down the absorption of alcohol.

This winter, fill your home with heady, intoxicating aromas of grilled dishes.

This winter, fill your home with heady, intoxicating aromas of grilled dishes. Oven or charcoal, we present to you a lowdown on getting it just right!

    Perhaps it’s the smoky flavour or the mouthwatering aroma that it gives, grilled cuisine offers food connoisseurs, as well as novice cooks endless opportunities to create some spectacular yet satisfying dishes, especially during these chilly winters. Whether it’s the good ol’ grilled burgers or delectable tandoori chicken, cooking food in this way is not only quick, it is also a culinary treat to our palates. So to enjoy and master this form of cooking, all you need to do is conquer these grilling essentials and get that grill smoking.
WAYS TO GRILL FOOD

Like in any cooking process, grilling too can be done by different techniques. Says executive sous chef Himanshu Taneja, “Cooking with direct and indirect heat are the methods mostly used. It is important to understand the differences between the two methods to ensure success when grilling. Occasionally, both methods are used and are alternated to grill certain foods, which is often the case when grilling thick cuts of meat. The temperature required and the grilling method used, usually depends upon the type of food and the thickness of the food.”
DIRECT HEAT

Direct heat grilling is the most basic and common grilling method. This method is accomplished by placing food items over direct heat in order to cook them. This can be done over charcoal, gas, wood or any other heat source. This technique is best suited for foods such as hot dogs, steaks, hamburgers, fish and pork chops.
INDIRECT HEAT

Indirect heat grilling is a technique, where the food is cooked with reflected or indirect heat. It involves not placing the food over a direct heat source and keeping the lid covered most of the time. If the food must be placed over the heat source, then the temperature will have to be low for the food to cook ‘indirectly’. This allows thick food items to be cooked slowly, which is necessary to ensure that the food does not burn on the exterior surface, before the interior portion is properly cooked. Foods such as beef roasts, pork roasts, whole turkeys, and whole chickens are good choices for grilling with this method.
IF YOU HAVE AN OTG

You can still grill... For those of you who don’t want to fire up a special grill, you can still enjoy tasty grilled delights at home, by simply grilling in your OTG. The broiler function in the oven acts similar to a grill. It applies direct, intense heat to the surface of the food, sealing in the juices and producing a nice, crisp char on the outside. This technique works best for meats, which cook more slowly, although vegetables can be prepared under a broiler too, if they are carefully monitored. The key to grilling with your oven is to preheat it to the highest possible temperature first, then switching to the broil setting. This allows the oven to maintain a temperature that is as searing as a grill.
GRILLING ON CHARCOAL

If you are investing in a charcoal grill, see to it that it is kept on a heat-proof surface, away from buildings and overhanging trees. Never grill inside your home, even in an open garage. Always start with a clean grill, as ash left over from previous cooking can rust the grill pan. Follow the manufacturer’s instructions for lighting the grill. A charcoal fire takes 30-45 minutes to reach the proper cooking heat after you light it. Also, it is important to store the charcoal in a dry place.