Some people tend to be more susceptible to hypnotism than others. I happen to be one who actually enjoys that restful state somewhere between consciousness and sleep that hypnotherapists induce to make suggestions to the subconscious, so I’m a prime candidate. It worked successfully for me in getting sober and with smoking cessation (I haven’t had a cigarette this century), so I figured why not give weight loss a go before my upcoming beach holiday with Tatjana? Fortuitously, an old friend from Toronto came to town,

Julie Anne RhodesJulie Anne Rhodes

Beth Bovaird, who also happens to be the gorgeous half of Mr. and Mrs. Hypnotist – her hubby Paul being the comedic genius half (although Beth is no slouch in the giggle department either), are the wildly original stage hypnotist team. I hadn’t seen Beth in an obscenely long time, so I jumped at one of those magical opportunities to make new memories with old friends.


Beth Bovaird and Claire Stansfield

Luckily Beth gave me a copy of her ‘Skinny Mantra’s’ along with a slew of other cd’s including ‘Release Your Inner Superstar’ and ‘Hypnotize Yourself Thin’ just before the most amazing dinner (my mouth is still watering two weeks later) I’ve had in ages. Mutual friend, Claire Stansfield prepared and served an exquisite al fresco feast in Beth’s honor at her stunning house with the world’s most magnificent view on top of the hill.


Beet, Goat’s Cheese & Pumpkin Seeds on Wasabi Salad Greens


Grilled Lemon Chicken

In fairness 95% of the sumptuous meal was extremely healthy – roasted beets with goats cheese, pumpkin seeds and wasabi tossed green salad, filo pizzettes, grilled lemon chicken, gluten-free pasta with Italian sausage and mixed greens (collard, mustard, and turnip greens).


Fresh Kale with Pine Nuts

Cream Filled, Chocolate and Blueberry topped Cake

I’m not sure if it was the hypnotic cd’s or the fact that I did gorge myself on the best kale I’ve ever had in my life grown in Claire’s own garden – yes folks she grows her own organic herbs and vegetables! But I did manage to stop at a small scoop of salted caramel ice cream (I’m dieting, not crazy), and decided to eat the perfectly decorated cake with my eyes only.

Beth, Claire, and Jewels

Then I spent the rest of the holiday weekend hypnotizing myself with Beth’s CD’s, savoring the memories and trying to recreate the insanely delicious recipes. Have you ever used hypnosis to help modify your behavior? What was it for, and was it successful?

For tips on how you can be the diva of your kitchen and a guest at your own party, like Claire has mastered, check out my new mini ebook, Party Accomplished.

Italian Turkey Sausage & Mixed Greens Rigatoni

I had this for dinner at my friend Claire’s house on 4th of July weekend, and haven’t stopped craving it since. Filling and healthy while getting those pasta yearning ya ya’s out of your system too.

 

SERVINGS: 4

INGREDIENTS:

1 box whole grain or brown rice rigatoni
1 teaspoon olive oil
1 pound hot or sweet Italian turkey sausage, casings removed
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
12 ounces mixed greens (collard, mustard, and turnip greens)
3/4 cup chicken broth
1/2 cup pecorino cheese, grated + more for serving
salt and pepper to taste

DIRECTIONS:

1). Sauté the turkey sausage in a large skillet over medium heat in the olive oil until nicely browned and no longer pink, about 6-8 minutes. Remove to a plate and tent with foil to keep warm, reserving fat rendered from the sausage for cooking the greens.

2). Meanwhile cook the macaroni to package instructions in a large saucepan, drain well, and pour pasta back into pan; set aside.

3). In the same skillet as the turkey, add garlic and pepper flakes, cook 30 second, or until fragrant. Add the greens, stirring frequently until wilted, about 1-2 minutes. Add the broth, scraping up any gooey bits from the bottom of the pan in the process, and bring to a simmer. Season to taste and simmer an additional 7-8 minutes.

4). Pour the turkey sausage and cooked mixed greens to the pasta, mix in the cheese, stir well and serve hot.

SERVING SUGGESTIONS:

This is a delicious meal in one, but you could always serve with a yummy roasted beet or kale salad on the side.

VARIATIONS:

If you want a vegetarian version, try subbing vegan Italian turkey sausage or vegan bacon for the meat. If you are glutton free – use a brown rice pasta, and if you like beans – cannellini beans would make a yummy addition.

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