Stress Eating vs. Stress Cooking

When stressed, many people eat. They eat desserts and savory fried goods. Honestly I do too. There's something about eating that releases endorphins. It just makes everything seem better... At least temporarily... Before you count the calories or step onto the scale. I hate calories and I hate scales... Not necessarily in that order.

I love food. I really, really love food. But, at a certain point, stress eating takes the enjoyment out of food. You become a vacumn, sucking in vacant calories, eating just to be doing something besides worrying. After a while, you stop tasting things, even your favorites. And honestly, what's the point in that? What's the point in consuming just to consume? I often eat to distract myself. I use it as a way to focus on something else, to focus on anything but what is really bothering me. But, it stops working.

The trouble with eating in stress is that food becomes a tool. You stop tasting and experiencing. I know that I lose myself in a pint of ice cream. I can eat the entire thing, the whole time thinking happy thoughts and then it's gone and I feel bad again. I worry again. The food is only temporary...

I have recently discovered another method of dealing with the evil S word. When I get stressed out, I cook. I bake. I play with my food rather than simply eating it.

Stress cooking, for me, still tends to end in stress eating, but not nearly as much as before.

Stress cooking is a relaxing exercise for me. When I start to cook I have to focus on cutting, dicing, chopping, stirring. I focus on making sure there is a good blend of spices and that the temperature is just right on the oven. There are small details that hold my attention. I get to be creative. While cooking I can focus on cooking, on the steps to make a meal. I can play with my food.

Cooking holds my stress at bay. And as I do each step, as I dice the onion, slice the mushrooms and peppers, spice the poultry, as I sautee and season, I find perspective. It reminds me that even life is just one step at a time. You can't rush. You can't skip ahead. You just have to follow logic and get creative sometimes.

Cooking and baking are like that. You can take your time and relax. Worst case scenario you start over. Best, you share a wonderful meal or a fluffy cake with friends and family. That's what I like about cooking. The results generally lead to sharing and laughing; which is a surefire way to let down your hair and blow off additional steam.

Cooking lets me focus on something else for a little while. But more importantly when you're done you have something to show for your efforts. All of the focus and effort result in something you can eat, something you can share. I love sharing what I make, especially after a stressful day. It lets me relax and doesn't let me dwell on what's causing the stress.

And when I'm done cooking, the concentration and effort normally make whatever has caused me stress seem less unsurmountable. The mountain seems more like a mole hill. And sometimes I need that. Perspective. Stress requires perspective, the knowledge that anything can be dealt with just a step at a time.

And then you get to EAT your stress relief! :D

-Raspberry Truffle

Recipe: Toffee Banana Bread

A slice of Toffee Banana Bread and a mini loaf!

3 cups flour

½ tsp salt
1½ tsp baking soda
1 cup sugar
½ cup unsalted butter (preferably room temperature) 
1/4 cup Disarono (amaretto)
2 eggs
1/2 cup heavy cream
1 tbsp nutmeg
1 tsp cinnamon
5 - 6 very ripe bananas
1 cup crushed toffee bits 

Preheat oven to 400 degrees. Butter two loaf pans, or one larger pan. 

Mash the bananas in a large bowl. Add half of the flour and all of the sugar. Then mix in heavy cream, disarono,  butter and eggs. Continue to mix and incorporate the rest of the flour, the baking soda, nutmeg, cinnamon and salt. Once smooth fold in the toffee bits. 

Pour into the pan(s) and bake for around a half hour. Stick a toothpick in, when it comes out clean the bread is ready. 

I had to lower the temperature to 350° when the was almost done. The outside had browned nicely but the inside needed a little more time. And once the oven was off, I let the bread sit inside while it cooled down, ensuring the perfect cook time. 

Note: the bread itself doesn't need frosting, but would probably be delicious with a light glaze!

-Raspberry Truffle