Tom Kerridge dopamine diet.

Tom Kerridge has released “Tom Kerridge’s Dopamine Diet: My low-carb, stay-happy way to lose weight” - book.
Cut down on carbs!
Bloomsbury Publishing said:
Most people find it hard to keep to a long-term diet, but this one is different.
The recipes feature ingredients that trigger the release of the 'happy hormone' dopamine in your brain, so it's a diet that will make you feel good!
“Tom's 'dopamine heroes' include dairy products such as double cream and yoghurt, good-quality meats including beef, chicken and turkey, and even chocolate.”

What is the dopamine diet?
Billed as the weight loss regime that boosts mood too, this diet is all about increasing levels of the ‘happy hormone’ dopamine in the brain at the same time as shedding pounds.
There are several different versions of the diet, but all are based around foods that are thought to boost dopamine.
These can include:
Dairy foods such as milk, cheese and yogurt
Unprocessed meats such as beef, chicken and turkey
Omega-3 rich fish such as salmon and mackerel
Eggs
Fruit and vegetables, in particular bananas
Nuts such as almonds and walnuts
Dark chocolate

Most versions of the diet recommend avoiding alcohol, caffeine and processed sugar, while some also recommend cutting out or severely restricting starchy carbohydrates.
So what is the science behind the dopamine diet?
Dietitian Emer Delaney explains:

Goulash Soup with Cabbage.

Kalyn's Kitchen®:
(Makes 4-6 servings, recipe created by Kalyn)

2 onions, cut half both ways, then in thick slivers
2 tsp finely minced garlic
1 tablespoon olive oil
2 tsp sweet Hungarian Paprika (I recommend Penzeys)
1 tsp hot Hungarian Paprika (I recommend Penzeys)
1/2 tsp crushed caraway seed (optional: caraway and cumin are two different seeds, but they do almost look the same - cumin is a lot stonger taste than caraway. You would need more caraway to get the same strength in taste)
4 cups homemade beef stock
3 cups roasted tomatoes or 2 cans diced tomatoes
2 cups finely diced cabbage
500 grams lean ground beef
1 jar roasted red peppers, diced into 1 inch pieces
sour cream for serving

Heat large heavy frying pan, add oil, and saute onions about 5 minutes, until barely starting to color.
Add garlic and saute 2 minutes more, then add paprika and caraway if using and saute 1 minute more.

Put onion/spice mixture into large soup pot.
Deglaze pan with 1 cup of beef stock, then add that and rest of beef stock to soup pot.
Add roasted tomatoes, cabbage and 2 cups water to soup pot and start to simmer.

Brown ground beef in frying pan until quite brown, breaking into small pieces as it cooks.
When browned add to soup pot.
Let simmer on very low heat one hour. (Taste for seasoning and add more paprika if desired. I personally think you can never have too much paprika in a soup like this.)

After one hour, add diced red peppers and simmer one hour more.
Serve hot, garnished with sour cream.
This freezes very well.

* tsp is an abbreviation for teaspoon.
The abbreviation is never capitalized because a capital letter is customarily reserved for the larger tablespoon - “T”.

Puffed Apple Pancake.

Puffed Apple Pancake | Garden Betty:
...a cross between a souffle and an omelette.
- Dutch baby pancake - Wikipedia, the free encyclopedia:

Makes 2 to 4 servings
Ingredients
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon, divided
1/4 cup butter
3 medium apples, cored and cut into 1/4-inch slices
3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
Powdered sugar for dusting
Method
Preheat the oven to 190°C.
Combine the brown sugar and 1/4 teaspoon of the cinnamon in a small bowl and set aside.
In a deep, ovenproof 10-inch pan (or a shallow, ovenproof 12-inch pan) over medium heat, melt the butter.
Add the apples and stir to coat.
The apples should just fill the pan to the top.
Sprinkle half the brown sugar over the apples and cook until tender, 8 to 10 minutes, stirring occasionally.

Meanwhile in a medium bowl, whisk the eggs and milk until well combined.
Whisk in the flour and the remaining 1/4 teaspoon cinnamon until smooth.
Pour the batter evenly over the apples and sprinkle the remaining brown sugar on top.

Transfer the pan to the oven and bake until the pancake is puffed and golden brown, about 20 minutes.
Serve the pancake in the pan with a dusting of powdered sugar.

More:
- Puff Pancakes aka Dutch Babies | Serena Bakes Simply From Scratch:



- Apples and Autumn: A Cinnamon Apple Dutch Baby | Dearest Nature:

- Low-Carb Puff Pancake ~ Faithfulness Farm:

- Kitchen Parade: Dutch Apple Puff:

- Vanilla Dutch Baby (Puffed Pancake) Recipe : Melissa d'Arabian : Food Network:

- German Pancake Recipe : Food Network Kitchen : Food Network:
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