Showing posts with label Harter House World Flavors. Show all posts
Showing posts with label Harter House World Flavors. Show all posts

Sunday, July 14, 2024

Peaches in Peach Schnapps with Basil


Looking for a hot weather recipe to cool you off? Here's a great one by four-time James Beard Award Winner, renowned chef, author, and international food and restaurant consultant Rozanne Gold. This "diva of simplicity" has set the Gold Standard for inspiring professional chefs and home cooks alike to "keep it simple."
PEACHES IN PEACH SCHNAPPS WITH BASIL
4 large ripe peaches
1/2 cup peach schnapps, chilled
2 tablespoons wildflower honey
1/4 cup julienned basil
Wash peaches. cut into thin wedges and put in a bowl. Stir together schnapps, honey, and 1/4 cup water. Pour over peaches and stir. Let sit 5 minutes. transfer to wine glasses and top with basil.
Serves 4
This fun recipe brought to YOU by Harter House and World Flavors
and MF&L Staff at Maine Food & Lifestyle magazine

Sunday, January 21, 2024

Buffalo Chicken Roll Ups


I love Buffalo Chicken, Frank's Red Hot sauce and also blue cheese, so this recipe really called out to me.  I was quite impressed.  And it was SO EASY! ~Shelly


4-6 chicken tenders
salt and pepper
1/4 cup blue cheese crumbles
1/4 cup frank's red hot
2 Tbsp mayo
1 cup crush cornflakes (you could also use gluten free corn chex)

***********************************

Stir together mayo and Frank's Red Hot.
Crush cornflakes.
Flatten chicken with meat hammer.
Season chicken with salt and pepper.
Spoon blue cheese on chicken tender.
Roll up the chicken and close with a toothpick.
Dip chicken rolls in Frank's Red Hot mixture
then roll in Cornflake crumbs.
Set in a baking pan and bake on 400 for 30 minutes.


Serve with extra hot sauce!

Sunday, December 24, 2023

Classic Yeast Rolls Recipe


I absolutely LOVE yeast rolls.
This classic yeast rolls recipe really hits the spot. Find everything you need to make these delicious rolls at Harter House and Harter House World Flavors.



This recipe is adapted originally from the Farm Journal's Homemade Bread book (copyright 1969!). This is a very good, reliable recipe and really didn’t need much tweaking.

While these are totally delicious, another version can be stuffed with ground beef, pepperoni and cheddar cheese.  I understand, It is mind-blowing.  


Technique-wise, this recipe is really pretty easy.  It's been adapted from a hand-mixed version to a stand mixer version thus making it even more easy to have delicious homemade yeast rolls.  Over 2/3 of the three hours listed as prep time below is inactive time – time that the yeast spends rising.  So while this does take some time from start to finish, it leaves plenty of time for doing things in between like relaxing… or cleaning the bathroom.  Ha.

Since this is a yeast roll recipe, the yeast is a very important component. The yeast is bloomed very simply in warm water. As you can see below in the course of five minutes, the yeast is fed by the water and starts to get bubbly and activated. This reaction is the yeast coming back to life, ready to work on rising the bread dough it’s about to go into.


Something else I like about this recipe is that it uses all purpose flour. No need for bread flour. Which is good because this roll remains a little more tender than breads with bread flour. I also use shortening in this recipe, staying true to the old-school 1960′s bread-making style. If you don’t wish to use shortening, you can use butter instead.

As I said before, this recipe takes a while because the yeast needs to rise twice, for a total of about two hours and fifteen minutes. Below you can see the bread after the first rise and how it looks after it’s been kneaded (step #9 in the recipe). Like many roll recipes, this one calls for the bread to be portioned into rolls before it goes into it’s second proof (yeast rising).



I’m a big fan of butter on bread so I like to butter these rolls both before they go into the oven and after they come out of the oven. The application of melted butter prior to baking helps the roll produce a brown and crisp crust on the outside.  The buttering after baking gives the roll a long-lasting soft, tender crumb.



While this bread can be used as a savory dish accompaniment, my favorite way to have it is slathered with yet more butter on the inside and topped with some homemade marmalade. If you don’t have any on hand, fear not – these rolls taste great with just about any type of jam you can find. If you’re keeping these more than one day, simply pop them into the fridge in an air-tight container and reheat in the microwave for 45 seconds while covered with a damp paper towel. The butter on the outside helps to keep the bread soft and moist, and the rolls actually taste very good reheated that way.


Now that you’re pining for some fresh baked bread, on to the recipe!
Yield: 12 rolls

Classic Yeast Rolls Recipe  This classic yeast rolls recipe produces tender, tasty rolls. These are versatile enough to serve alongside dinner or to eat alone with butter and jam for a light breakfast. Enjoy!

Ingredients:
  • 1 cup whole milk
  • 3 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 3 tablespoons shortening
  • 1-3/4 ounce package of yeast 
  • 1/4 cup warm water
  • 4 1/2 cups all-purpose flour
  • 1 large egg
  • 2 tablespoons melted salted butter

Method:

  1. Combine milk, sugar, kosher salt and shortening in a small sauce pan and just barely heat, until shortening melts. Set aside for the moment.
  2. Sprinkle yeast on the warm water and stir. Allow to sit for 5 minutes so yeast can bloom.
  3. In the bowl of a stand mixer, combine the milk mixture and one cup of flour. With the paddle attachment, stir on medium for one minute. Add the yeast/water and egg and stir again on medium until just smooth.
  4. Continue with the paddle attachment on medium speed and add two cups of flour. Mix well and then switch to the dough hook.
  5. Using the dough hook, add two more cups of flour and mix until dough is smooth. It will still be rather sticky.
  6. Turn the dough out onto a clean surface and manually knead in the last half cup of flour. The dough will still be a little sticky but will be workable with your hands. Add more flour if you feel dough is still too sticky. It shouldn't stick to your hands when you're kneading.
  7. Spray a bowl with nonstick spray and place dough in bowl. Flip dough once and cover the bowl with plastic wrap.
  8. Allow to rise in a warm place until doubled, about an hour and a half.
  9. Turn out on a lightly floured surface and toss to coat with flour. Knead about 15 strokes until bread is smooth.
  10. Shape into 2" balls and place evenly spaced apart in a greased pan.
  11. Brush with melted butter then cover again and let rise another 45 minutes.
  12. About 15 minutes before the rolls are ready to go into the oven, preheat to 375 ºF.
  13. Bake for 25 to 30 minutes, until golden brown. Run a cold stick of butter over the rolls to coat with butter after coming out of the oven.
  14. Turn rolls out onto wire rack and serve hot.


Store leftover rolls in the fridge in an air tight container. Reheat rolls in microwave for 45 seconds covered with a damp paper towel.
Prep: 3 hours  Cook: 30 minutes
Total:
3 hours, 30 minutes

Monday, March 6, 2023

Sweet Potato Au Gratin

1 Cup Milk
1 Pint (2 Cups) Heavy Cream
¼ Teas Ground Nutmeg
¼ Teas Ground Cinnamon
1 Teas Salt
¼ Teas Ground Black Pepper
3 Lbs. Sweet Potatoes, peeled and sliced thin
1 TBL. Chopped fresh Parsley Leaves

GRATIN:
2 TBL. Butter, cut into chunks plus more for baking dish
¼ Cup Panko Bread Crumbs
¼ Cup Grated Cheddar Cheese

Directions
In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.

Preheat oven to 350 degrees

Butter a 3-Quart baking dish. Combine the bread crumbs, butter and Cheddar Cheese to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes. Garnish with chopped parsley.

Monday, November 7, 2016

Marina's Cranberry Chutney


Marina's Cranberry Chutney has been a staple for ­­many holidays. It compliments not only pork but beef, chicken, oatmeal and I have been known to pair it with goat cheese for a quick appetizer! Not only is it easy to make, it keeps in the refrigerator very well and it’s healthy. The main ingredient is obviously cranberries but it also has oranges, onions and spices!


Marina’s Cranberry Chutney

You always hear how great cranberries are for you, so Marina did a little reading and I want to share what she found with all of our fellow cranberry lovers!
Eating whole cranberries have shown to offer a greater health and dietary benefit then consuming them in a liquid or dietary supplement; that is due to they are broken down and only the extract is used. Cranberries are most beneficial when the entire berry is consumed not just one component, because when whole they offer more cardiovascular, antioxidant, anti-cancer, and anti-inflammatory benefits.
  • Cranberries have Vitamin C and fiber.
  • Cranberries are Gluten Free!
  • They have more antioxidants then spinach, strawberries, cherries, red grapes, broccoli, apples, raspberries. One of the only berries that out ranks cranberries are blueberries!
  • Phytonutrients are naturally derived plant compounds that include antioxidants. Antioxidants can be ingested and are also made by the human body to help stabilize free radicals which are harmful molecules.
  • Cranberries may also provide a level of protection against age related conditions such as memory and coordination loss.
  • Other benefits from being high in antioxidants are that they help strengthen your immune system and prevents dental problems.
  • Cranberries have a high level of flavonoids. They are a concentrated antioxidant that inhibits low density lipoprotein (LDL) from forming. Now if anyone has every gotten their blood drawn, they know what LDLs are…bad cholesterol! A diet high in fruits and vegetables that are high on the antioxidant list, like cranberries are, you have a better chance of having a lower cholesterol count. Having a lower LDL count, not only helps liver function, heart function and also assists in inhibiting the build up of plaque along your blood vessels!
  • Proanthocyanidins: PACs act as a barrier along the lining of urinary tract to block bacteria from adhering. The type of bacteria they block is what causes urinary tract infections. Cranberries may also help in aiding to help men and women that suffer from stomach ulcers. In the same manner that they block bacteria in the urinary tract, they may also help block Helibacter Pylori (H.Pylori) which causes stomach ulcers.



The making of Marina’s Cranberry Chutney

 
 
 
 
How to eat Cranberries:
  • Eat Marina's Cranberry Chutney
  • In Banana Bread- Add 1 cup of Marina’s Cranberry Chutney to your favorite recipe for added taste and moisture!
  • Dried and in oatmeal
  •  Marina’s Cranberry Chutney on a Turkey Sandwich
  • Dried and on top of a spinach salad
  • 100% Cranberry Juice not Cranberry Cocktail
  • In an Apple Cranberry Crisp
  • Cranberry Orange Bread
  • Cranberry Orange Cookies
  • Sugar Frosted Cranberries

To purchase your Marina’s Cranberry Chutney, visit her website and look under products!
OR come to Harter House World Flavors and claim your jar.

Please contact her with any questions you may have. You can find her on Facebook, her website, at the Greater Springfield Farmers Market or at Clayton Farmers Market. Marina's Cranberry Chutney is in local stores in Springfield  (Harter House), St. Louis and Kansas City Missouri.
References:

http://www.cranberryinstitute.org/healthresearch.htm





 

Sunday, June 12, 2016

Tomato and Avocado Fruit Salad

I found this recipe many years ago and enjoy making it this time of year when tomatoes and fruits are at their best.


I love tomatoes on their own, sliced and sprinkled with salt and pepper.  But also, topped with mayo, or drizzled with olive oil and topped with fresh basil and mozzarella pearls.  I love a BLT, with the tomatoes dripping between two chewy slices of Rustic French Bread and crispy fried Harter House Thick Sliced Bacon.  I also like tomatoes on a bagel with cream cheese.  If it has tomato in it, I know I am feeding my body well.


By the way, are tomatoes really a fruit?  Well, yes they are.  But I continue to think of them as a healthy vegetable.


This recipe uses fresh tomatoes and avocados, with a tart bite of fruits, an acidic tang of grapefruit and orange, deep richness of cherries combined together to create a perfect union.  I ate this salad immediately after tossing, but it is good the next day as well.




Tomato and Avocado Fruit Salad
(serves 2 as a full meal or 4-6 as a side)


2 large nectarines
1 large pink grapefruit (remove peel and seeds)
2 large heirloom tomatoes, any variety
1 large avocado
1 1/2 cups pitted, halved cherries (use a dark, sweet variety, like Bing)
1 large navel orange (remove peel and seeds)
1-2 plums


Cut fruit into chunks, and toss together with their juices.  Enjoy this salad on it's own, or top with yogurt (honey flavored Greek Yogurt is my favorite)  I also enjoy it with a whole wheat bagel with a little cream cheese and a drizzle of honey.











Wednesday, March 2, 2016

Garlic Herb and Parmesan Butter

After a brisk walk at the Springfield Nature Center this morning, and with light jazz music playing on my stereo, I am now ready to concentrate on planning this evening's meal. 

As an appetizer I have a Breton Mini Cracker topped with a small slice of Brie Cheese and a spot of Tobasco Red Pepper Jelly.





Dinner will be Steak and Baked Potato topped with Garlic Herb and Parmesan Butter.

Make this butter ahead so that the spices have time to infuse the butter.

Garlic Herb and Parmesan Butter


Ingredients
8 ounces softened unsalted butter **
4 cloves garlic, minced
2 tablespoons fresh flat leaf parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons green onion, chopped
1/4 cup grated parmesan
Salt and pepper, season to taste

Directions

Combine all ingredients and refrigerate.
 

Monday, October 26, 2015

Grilled Tuna Kabobs with Mango Peach Salsa

My favorite Mango Peach Salsa is a tantalizing blend of sweetness. It's my family's favorite and it’s sure to become a family favorite for you too. Delicious served as a topping for seafood, chicken, pork, or just with chips. You'll find everything you need for this delicious recipe for Grilled Tuna Kabobs at Harter House and Harter House World Flavors.















Grilled Tuna Kabobs with Sabra Mango Peach Salsa
Serves 4

Ingredients
1 (12-ounce) package frozen tuna steaks, thawed and cut into chunks*
2 tablespoons extra virgin olive oil
2 lemons
1 cup Sabra Mango Peach Salsa, divided
1 large yellow onion, peeled and cut into chunks
2 bell peppers, red or green, cut into chunks
Sea salt and freshly ground black pepper
1 cup (1/2 box) couscous, plain or whole wheat

Method
If using wood or bamboo skewers, put in water to soak. Preheat an oiled grill to medium high. Cut one lemon in half and slice into thick half moons. Squeeze the other lemon and combine with oil and 2 tablespoons salsa in a small bowl. Alternate fish, vegetables and lemon slices on soaked skewers. Brush with salsa/lemon mixture. Sprinkle with salt and pepper. Place skewers on hot grill and cook 3–5 minutes, basting often with mixture, turning once. Prepare couscous according to package directions for 4 servings. Serve kabobs over couscous with remaining salsa for dipping.


Monday, July 6, 2015

Hot Wings with Habanero–Honey Sauce




While scouring the internet, I found this recipe.  I love chicken wings and I love hot and spicy, so this recipe called out to me.  It looks pretty easy, so I want to give it a try!  ~Shelly
Potent habanero peppers add an undercurrent of heat to the sweet and buttery sauce that accompanies these wings. It's recommend wearing plastic gloves when handling habaneros. 
Visit Harter House and Harter House World Flavors.



Habanero-Honey Sauce
  • 1/2 cup lime juice
  • 1/4 cup white wine vinegar
  • 5 medium (about 1 1/2 ounces) habanero peppers, stems removed
  • 1 teaspoon salt
  • 2 sticks butter
  • 1/2 cup honey
Tempura Batter:

1 cup all-purpose flour
1 cup cornstarch
1 tablespoon baking powder
1 tablespoon salt
2 cups water
1 cup ice


Seasoned Flour:

3 cups all-purpose flour
2 tablespoons salt
2 tablespoons paprika

Wings:
Peanut or canola oil for frying
2 pounds whole chicken wings, drumettes and wings separated and tips removed


Yield: 4 servings
Method:
To make the habanero–honey sauce, combine the lime juice, vinegar, habanero peppers, and salt in a blender and purée until smooth. Strain through a sieve and discard the solids. Set aside. Heat a large saucepan over medium heat and add the butter. Cook until the butter turns golden brown and develops a nutty aroma, about 8 minutes. Remove from the heat and scrape into a medium bowl. Whisk in the honey and a tablespoon of the habanero vinegar. Taste and add a little more vinegar if desired. Set aside until needed. Discard the vinegar or save for another use.
To make the tempura batter, whisk together the flour, cornstarch, baking powder, and salt in a large bowl. Add the water and ice; mix well to smooth out any lumps. Set aside.
To make the seasoned flour, whisk together all of the ingredients in a large bowl. Set aside.
Add about 6 inches of frying oil to a deep pot. Heat the oil until it reaches 350°F.
While the oil is heating up, prepare the wings for frying: dip one wing in tempura batter. Shake off any excess batter, then coat in seasoned flour. Place the wing on a baking sheet. Repeat with the remaining wings.
Working in batches, fry the wings until golden brown, about 4 to 5 minutes. (Make sure the temperature of the oil returns to 350°F before frying a new batch, or the wings will be greasy.) Transfer the fried wings to a paper towel–lined plate or baking sheet.
If needed, whisk the habanero–honey sauce again to make sure everything is well combined. Toss the wings in about a cup of the sauce, or serve the sauce on the side for dipping.



Monday, December 29, 2014

Let's get ready for Healthy in 2015!

I hope you are enjoying this holiday season.

As January is rapidly approaching, many of us set goals to get in better shape and lose that weight we just put on from all that good holiday eating.

I've discovered Sun Warrior Products and now we are selling it at Harter House World Flavors.















100% Raw Vegan
83% Pure Protein
*Complete Amino Acid Profile
Hypoallergenic
Non-GMO, Gluten Free
70 Calories per serving
16 grams protein
1 gram fat
4 grams carbs

Read more about this product at
http://www.sunwarrior.com/products/sunwarrior-protein


I imagine I will never give up meat, since I am the daughter of a butcher, growing up in our Harter House Meat Market, but I need to incorporate more raw foods into my diet and I enjoyed this info also found on the Sun Warrior website.

10 Best Fat Loss Tips

1. Create a Calorie Deficit.
A calorie deficit is created when the amount of food energy (calories) you taken in are less than the total calories you use, resulting in weight loss. Figure out your maintenance level by multiplying your body weight by a factor of 15 (for an active individual). Reducing calories by 15-20% below your daily calorie maintenance needs is a useful start. If you want to lose fat, a useful guideline for lowering your calorie intake is to reduce your calories by at least 500, but not more than 1000 below your maintenance level. There are approximately 3500 calories in a pound of stored body fat. So, if you create a 3500-calorie deficit through diet, exercise or a combination of both, you will lose one pound of body weight.

2. Eat a Mostly Raw Vegan Diet (at least 80%) A raw vegan diet consists of unprocessed, raw plant based foods that contain much of their nutritional value. Typical foods include fruit, vegetables, nuts, seeds and sprouted grains and legumes. A raw vegan diet fosters natural weight loss, more energy, clear skin, improved insulin tolerance, and improved overall health. Not to mention, a nutrient rich diet helps curve your appetite. Try to eat at least 4-5 meals per day (incorporating plant based protein whenever possible). This will help maintain blood sugar levels while burning fat. Regular protein intake helps increase metabolism while creating positive nitrogen retention allowing for muscle growth and recovery.

3. Eat Slowly.
Everything in our lives is fast - fast cars, fast lanes, fast broadband and of course fast food. Since the feeling of satiety is not immediate, the more time you take to appreciate your food, the more time you allow your brain to decode the messages sent by your body. It takes the brain 20 whole minutes to register that we are full. If you eat slower, you will eat less and by virtue of that you will end up consuming less calories. Secondly, enzymes in saliva play an important role in initial digestion. Chewing food longer leads to better digestion, and therefore better absorption of vitamins and minerals. Japanese researchers found that eating fast is associated with insulin resistance. Insulin resistance is a silent condition that increases the chances of developing diabetes and heart disease. Also, fast eating seems to be a risk factor for the metabolic syndrome (combination of the symptoms such as high blood pressure, obesity, high cholesterol, and insulin resistance).

4. Drink plenty of water!
Adequate water consumption provides the foundation for any good weight loss program. It's probably the most overlooked and underrated weight loss strategy there is. On average, water makes up 60% of your total body weight. Therefore, drinking sufficient water is necessary to keep your body functioning efficiently. Water keeps your muscles hydrated and flushes toxins which could interfere with fat loss. Water improves endocrine (hormone), metabolic, and liver function, while decreasing appetite and fluid retention.

5. Strength Training.
Intense strength training preserves lean body mass while assisting in long-term fat loss. People who lift weights and do other strength training exercises such as push-ups and squats may not lose pounds but they shed fat, and because muscle is more compact than fat, their bodies appear leaner, streamlined and toned. Secondly, muscle burns more calories than fat, so the more muscle you have, the more calories you'll burn all day long. Increased muscle mass boosts metabolism. Weight training can increase your metabolism by up to 15%. Weight training also creates metabolic changes (such as preventing insulin resistance) that assist in shedding abdominal fat.

6. Cardio.
Interval training and metabolic resistance training will provide the most efficient use of your training time. Steady state aerobic training (going at a slow, steady pace) just doesn't burn enough calories, and splitting up your workouts by body parts will be less effective than total body training for fat loss. Interval training is an excellent way to burn more calories, build endurance quickly and make workouts more interesting. Interval training involves alternating high intensity exercise with recovery periods. One option is measured periods of work followed by measured periods of rest. An example would be 1 minute of high intensity work (such as a sprint), followed by 2 minutes of low intensity exercise (e.g., walking) and alternating that several times for 15-30 minutes. Metabolic resistance essentially causes a metabolic disturbance in your body meaning you'll be burning calories up to 48 hours after you work because your metabolism will be at an elevated state. This is great for weight loss because you'll find yourself burning fat even after you finish working out as opposed to steady state training where you stop burning calories once you stop training.

7. Get Plenty of Sunshine!
Sunlight is the best and only natural source of vitamin D. An hour a week (ten to 15 minutes of sunshine 3 times weekly) is generally adequate to produce the body's requirement. Vitamin D is needed to stimulate the absorption of calcium. Vitamin D, in conjunction with calcium and sunlight, helps to properly assimilate food and regulate normal blood sugar levels. When there is a lack of calcium, often times due to a vitamin D deficiency, the body increases production of synthase, a fatty acid enzyme that coverts calories into fat. Calcium deficiency can cause synthase production to increase by up to 500 percent, explaining the correlation between low levels of vitamin D and obesity. Excess body fat absorbs and holds onto vitamin D, making it unavailable to the body. The absence of vitamin D creates interference with the functioning of a hormone called leptin, which signals to the brain that you are full and should stop eating. It is also known that Vitamin D plays a huge part in boosting the immune system.

8. Infrared Sauna.
Infrared is an invisible form of energy that is accepted by the human body as heat. Organic molecules have a tendency to vibrate when they come in contact with infrared energy. Infrared has the ability to penetrate into deep tissues of the body, creating heat among muscles, organs and fat. The body has an immediate reaction to the infrared and raises the heart rate and metabolic rate in response. The heat causes the body to sweat, releasing fluids and resulting in immediate weight loss. An increase in the body's metabolic rate will also have a direct effect on the way it processes foods and the effectiveness of exercise. In addition to a reduction in water retention and fat stores, infrared saunas also promote weight loss through the burning of calories. The body naturally burns calories when it sweats, and a normal infrared sauna session produces so much sweat that the body can burn up to 600 calories in one 30 minute session. Since infrared saunas heat the body directly and profuse sweating begins quickly, they offer an excellent means of general detoxification. Infrared heat penetrates well below the surface of the skin, right into the joints and muscles. This increases metabolism and allows body cells to eliminate toxins more readily.

9. Relax.
Cortisol has been termed the "stress hormone" because excess cortisol is secreted during times of physical or psychological stress. This disruption of cortisol secretion may not only promote weight gain, but it can also affect where you put on the weight. Some studies have shown that stress and elevated cortisol tend to cause fat deposition in the abdominal area rather than in the hips. This fat deposition has been referred to as "toxic fat" since abdominal fat deposition is strongly correlated with the development of cardiovascular disease including heart attacks and strokes.
Set aside relaxation time. Include rest and relaxation in your daily schedule. Don't allow other obligations to encroach. This is your time to take a break from all responsibilities and recharge your batteries. Do yoga. Meditate. Connect with others. Spend time with positive people who enhance your life. A strong support system will buffer you from the negative effects of stress. Do something you enjoy every day. Make time for leisure activities that bring you joy, whether it be getting a massage, reading a book, or going for a walk. Exercise is a great way to destress. Keep your sense of humor. This includes the ability to laugh at yourself. The act of laughing helps your body fight stress in a number of ways.

Helpful tip: Eat small meals throughout the day, which will keep your blood sugar stable (when blood sugar is low, mental, physical, and emotional energy decreases, and stress increases).

10. Sleep.
Researchers from several separate studies have found a link between sleep and the hormones that influence our eating behavior. Two specific hormones are involved. Ghrelin is responsible for feelings of hunger. Leptin tells the brain when it's time to stop. When you're sleep deprived, your ghrelin levels increase at the same time that your leptin levels decrease. The result is an increased craving for food and not feeling full. During deep sleep, your brain secretes a large amount of growth hormone, which tells your body how to break down fat for fuel. When you deprive your body of deep sleep, extra calories get stored as fat, since there isn't enough growth hormone to break them down. Growth hormone is also responsible for muscle growth.
With loss of sleep, your body may not be able to metabolize carbohydrates as well, which leads to an increased storage of fats and higher levels of blood sugar. Excess blood sugar can lead to insulin resistance. Insulin resistance means that the body has trouble disposing of glucose in the liver and other tissues. It is a trigger for serious health problems such as obesity, cardiovascular disease, and type II diabetes.
A lack of sleep goes hand in hand with a lack of energy not a new concept, but perhaps you've grown used to your daily levels of energy and don't notice that you could gain more. Not only do we accomplish less with less sleep, we also don't burn as many calories. The body's reaction is to hoard calories as fat, making our weight loss goals more difficult than they need to be.

Hope this info is helpful!