So today is a 2 for the price of 1 SPECIAL with advice and a recipe!
Craving Sugar? So many of us do..... but do you have to go cold turkey to curb those cravings? Of course, not! If you do that, you'll only crave it more, and how many of us have taken that piece of cake and thrown it in the trash in an effort to stop eating it....um ok, confessional here ;) BUT, I have a great way to still enjoy some of your favorite sweets and still stay healthy and fit! It's all about reining in that sweet tooth with this awesome TRICK from one of my fav health experts, Joy Bauer, registered dietician.
First, take the next 3 days to cut as much sugar (real and artificial) from your diet. That would be things like sugary drinks, packaged foods, and of course cookies, candy and certain cereals. (All the places that are hiding sugar from you or you're just not recognizing it's there.) After those 3 days, gradually add a sweet treat of 150 calories or less, once a day. You know it, I know it, MODERATION IS KEY to staying fit and still savoring those sweet things in life!
Sticking with individually wrapped treats (to help with portion control) like lowfat pudding, ice cream bars, mini chocolate bars) will keep you on your B-FIT4U lifestyle, without having to turn away that cupcake at every party, (and aren't cupcakes the perfect portion control, piece of cake!).
Of course if you have certain trigger foods that you simply can't have without eating the entire box or bag, then keep them out of your house, and view them as an occasional treat that you can have once a month, or you have to go out for on occasion. Willpower is awesome, but there are just some things that call us from the pantry that are too strong, even for that will......Girl Scout cookies anyone? :)
Strawberry and Spinach Salad
I adore this salad because it's sweet (without being a cookie!!) and has the most delicious dressing paired with the crisp, good for greens of spinach and crunchy walnuts. 3 superfoods in one bowl and the perfect Spring date! Enjoy!
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Ingredients
- 1 6-ounce bag fresh spinach, (about 4 cups) thick stems removed
- 1 pint strawberries, ends trimmed and quartered
- 1 cup walnuts, toasted and coarsely chopped
- 1/4 large red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
- Empty bag of spinach into a large serving bowl.
- Add in strawberries, walnuts, and red onion.
- Pour over balsamic vinagrette (recipe below)
- 3 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic , crushed through a press
- 3/4 cup olive oil , preferably extra-virgin olive oil
- Salt and freshly ground pepper , to taste
Combine the balsamic and red wine vinegars, mustard and garlic in a blender. With the machine running, gradually add the olive oil through the opening in the lid to process into a thick dressing. Season with salt and pepper. (The dressing can be made up to 1 week ahead, stored in a covered container and refrigerated. Stir well before using.)
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