We Can Help You Figure Out What’s Fueling Your Hunger

Being consistently hungry throughout the day becomes pretty inconvenient and expensive.

 

Based on research and nutritionists, here’s why you might be hungry at this very moment.

 

Fast vs. Slow Digestion

You might gain energy after eating a meal, but how soon you become hungry is determined by digestion. Heavy carbohydrate meals boost your energy, then leave you hungry due to quick digestion. This also applies to foods with a lot of refined sugar (juice, candy, pastries, flavored yogurts) that cause your blood sugar to rise and drop within a couple of hours. Adding proteins and healthy fats (which are broken down by the body at a much slower rate) to your meals keeps you feeling full longer.

For breakfast, try adding nuts or hard-boiled eggs to your morning meal.

 

Beware of Pre-Packaged and Low-Fat Foods in Stores 

These foods often lack nutritional value and cause a quick spike/drop in your level of blood sugar. Consuming low-fat foods can often leave you hungrier than eating high-carb foods.

Fight cravings and feel full longer by eating more healthy fats (fatty fish, nuts, avocados, eggs). 

 

Timing Is Everything

Poor sleep hygiene alters hormones related to hunger and make you crave treats high in sugar. How frequent you eat, and how long you consistently sleep, can leave you more or less hungry.

An earlier bed time and later morning alarm helps your body better process the foods you eat and influence the choices you make. 

 

Binge Watching (And Eating)

Sitting for long periods of time and being distracted while eating can lead your brain to believe you need to eat sooner than later.

Simply focusing on your meal while dining can reduce hunger. 

 

First, Quench Your Thirst

When you begin to become dehydrated, your first thought is hunger. Don’t be fooled, drink up!

Keep a water bottle with you throughout the day as a constant reminder to drink. Switch up your water intake by infusing it with fruit. 


We have whole, fresh ingredients on the menu that will leave you feeling satisfied longer!

Call 205-969-9690 to make your reservation today.

 

 

Stress Less: Eat Healthy, Be Happy

Incorporating these foods into your diet can help lower stress and make you feel happier!

 

Zinc

Research has found that feelings of depression can be lessened with the help of zinc. Zinc is needed by neurons to best function in the parts of the brain regulating mood.

Spinach, Swiss cheese, oysters, beef, pork, and chickpeas.

 

Magnesium

By calming your nervous system, magnesium can help you feel less anxious.

Bananas, almonds, pumpkin seeds, sunflower seeds, cashews, flaxseeds.

 

Cocoa

Endorphins and cocoa hit the same receptors in your brain! Chocolate can actually calm you and make you feel happy.

Dark chocolate labeled at least 70% Cacao. eat no more than 1 oz. a day.

 

Need another great way to reduce stress during the week? Skip commuter traffic and stop by after work!
Call ahead to make reservations 205-969-9690 today.

 

It’s Officially Grilling Season: Work Smarter, Not Harder

Your Ultimate Guide to Steak 

 

1. What’s your budget?

High-end steaks:

Inexpensive steaks:

Quick Tip: Look for even marbling (more tender and flavorful).

2. Expecting a lot of guests? Buy in bulk.

A whole strip loin weighing 10-15 pounds = 10-20 steaks.

Quick Tip: Use a chef’s knife or boning knife and some basic butchering skills!

 

3. When you salt your meat is essential.

Salt your meat approximately 40 minutes before grilling.

Quick Tip: Kosher salt is better than table salt.

4. To flip or not to flip?

Multiple flipping gets your steak to cook faster and causes it to cook more evenly.

5. Don’t be afraid to poke it.

You can tell how well-done your steak is just by poking it.

Quick Tip: If it’s rare, it should feel like the fleshy part of your hand at the base of your thumb when you touch your thumb to your index finger. Medium is if you touch it to your middle finger. Well-done is if you touch it to your ring finger.

6. When carving your meat, do it right BEFORE serving.

Be sure to place your meat on a warm serving platter or a wooden carving board.

Quick Tip: A warm serving platter or wooden carving board keeps your meat hot longer than a cool ceramic plate.

 

Check out some of our past blogs for more cooking tutorials, party tips, and cocktail recipes!

 

An Evening with Becky Satterfield

You are invited to a special event presented by Samford University’s Department of Nutrition and Dietetics

Baking with Alabama’s Best

An evening with Becky Satterfield

May 4, 2018
6 to 8 p.m.

Food Production Labs in Samford’s College of Health Sciences

800 Lakeshore Drive, Birmingham, AL 35229

 

Becky Satterfield is the owner and executive pastry chef at Satterfield’s in Birmingham, and this year, she was named the best female chef in the state of Alabama by USA Today. Join Becky Satterfield as she teaches you how to bake three of her signature dishes.

Tickets cost $150 each.

All proceeds will go to students scholarships in honor of the Department of Nutrition and Dietetics’ 100th anniversary.

Buy Tickets

Space is limited.

If you are unable to attend, you can still make a donation online at samford.edu/publichealth/giving.

Questions? Contact Victoria Allen at vallen2@samford.edu or 205-726-2792.

 

New Favorites On The Menu

We invite you to be the judge!

Seasonal produce consistently guides our menu and drives our meaningful relationships with local farmers. We enjoy transforming fresh ingredients into delicious and picturesque dishes. Executed with finesse, the following dishes are available on the menu this month:

 

Alabama Farmers Market tomato salad, featuring sliced avocado with “everything” sprinkles (Yes! Like the bagels!), spring onion, sorrel from our friends at Snow’s Bend Farm and basil vinaigrette.

 


Gem lettuce “Caesar” salad with bacon, Parmesan, toasted bread crumbs, avocado-lime purée, and roasted garlic dressing.

 


Yellowfin tuna with Carolina gold rice, purple hull peas, green onion purée, and red pepper-peanut sauce.

 


NY Strip with Mexican street corn, potato coins, cilantro-lime crema, and green garlic sauce.

 


Filet with asparagus, trumpet mushrooms, potato rosti, onion marmalade, and blue cheese mousse.

 


Crème fraîche cake with white chocolate ganache, Myers’s rum-brown sugar braised pineapple,
basil-coconut cream, and demerara sugar ice cream.

 


Strawberry-lemon tart with lemon cream, fresh strawberries, strawberry meringue, candied lemon, and strawberry sorbet.

 


Follow our Facebook page, like a photo, leave a review and share our updates. We’d love to hear from you!

 

Spring Means Rosé, Here’s All You Need To Know

With spring in the air, Rosé reigns supreme.

 

1. Rosés are made all over the world. Dry vs. Sweet, which flavor comes from where?

*Dry = fresh, acidic

Europe means it will most likely be more dry

All other origins outside of Europe means it will most likely be less dry


2. Can’t decide? Go French! (Or Spanish rosados)

There are official names that convey where a wine has been made.

For southern France (Provence):

Côtes de Provence
Coteaux d’Aix-en-Provence
Bandol
Cassis
Coteaux Varois


3. Rosé is perfect for making cocktails. There are several Rosé cocktail recipes available online. To make things easier, here are a couple that are simple to make at home!

 

Rosé Margarita

1 cup simple syrup

1 cup lime juice

1 cup tequila

1 bottle rosé

1 lime, sliced into wedges

Serves 6.

 

In a pitcher, add 1 cup simple syrup, 1 cup lime juice, 1 cup tequila, and 1 bottle rosé. Add ice and stir well.

 

Black Rosé

1 pint fresh blackberries, plus 12 extra berries for garnish

5 ounces Simple Syrup, chilled

1 (750-milliliter) bottle dry rosé wine, chilled

9 ounces vodka, chilled

6 ounces freshly squeezed lime juice (from about 9 medium limes), chilled

Ice

12 thinly sliced lime wheels, for garnish

Serves 12.

 

Place the pint of blackberries and simple syrup in a large pitcher and muddle until the fruit is crushed and juicy but not completely pulverized, about 1 minute. Add the wine, vodka, and lime juice and stir to combine.

Place a fine-mesh strainer over a punch bowl and strain the mixture into the bowl, discarding the solids. Place a large block of ice in the punch and serve in wineglasses filled with ice. Garnish each drink with a blackberry and a lime wheel.


 

 

 

 

 

 

 

 

 

 

 

 

Our rosé flight is here! Bar opens at 4:30pm, we hope to see you soon!

 

 

Thank You For Dining With Us!

We appreciate you choosing Satterfield’s not only because of our quality of food, but also because of our elevated ambiance. We take our food service seriously and our customer service is of utmost importance. Our employees want to serve you and create an one-of-a-kind experience that is simply unforgettable.

From our modern, artistic plating to our knowledgable servers, we only seek to exceed the expectations of our diners. Our goal is for all guests to leave with their next reservation in mind. We hope you return to dine with us again soon!

Be sure to visit, like, and share our Facebook page!

 

 

What Fruits and Vegetables Are in Season?

20 Seasonal Fruits and Vegetables For March

 

Grapefruit, Oranges. Tangerines, Lemons

Strawberries, Apples, Pears

Carrots, Beets, Celery

Brussels Sprouts, Artichokes, Spinach,

Asparagus, Broccoli, Cauliflower

Collard Greens, Bok Choy, Potatoes, Cabbage

Thought markets don’t open until April or May? WRONG!
  • For more information on what’s coming out of Alabama field’s in March, Click here!
  • Click here for more information on an indoor (Winter) market located downtown, open every Saturday this month (rain or shine)!
  • Alabama Produce Food Guide

 

At Satterfield’s, we prepare dishes that elevate the flavors of each ingredient. Dine with us this March and enjoy some seasonal, locally sourced fruits and vegetables.