Fresh is best, but when you’re strapped for cash or want to stock up, frozen fruits and vegetables are a helpful and healthy option. Unlike canned produce, which is processed and may contain added ingredients (i.e. sugar or artificial sweeteners, salt, MSG—yuck!), the stuff you find in the freezer section is picked, blanched and flash frozen—locking in both essential nutrients and ripe-from-the-vine flavor.
What’s hot in dieting: Intermittent fasting. In contrast to standard fasts, however, that usually involve drinking only juice or even sipping only water, the newest variation on fasting involves a 5:2 approach: Eat your normal diet five days a week, then cut your calorie intake dramatically two days a week, usually 500 calories for women and 600 calories for men. Think it sounds do-able? Read on to learn more.
Content & recipe courtesy of Pam Higgins, Certified Health Coach
When we think of slimming down for the summer months, isn’t it always about dieting and deprivation? Many of us turn to counting calories as a first step to losing weight. For some reason, that leads us to eating the “packaged food label” diet — no sugar, fat free, no carb. Call it law of attraction, I’ve done this myself and I’ve seen many clients follow this exact path.
It doesn’t have to be that way. By eating simple, real whole foods in delicious combinations, you won’t feel deprived one bit… or one bite. You will be thinking, why haven’t I have been doing this my whole life?!
Making healthy food choices consistently is crucial when you’re trying to lose weight. Think healthy meals have to be boring? Thing again! A little creativity is all it takes to prepare delicious dishes that supply the nutrition you need while also satisfying your taste buds. Here are five options, all under 400 calories, to help support your weight-loss efforts.
So you’ve decided to try quinoa. What can you do with it? A better question might be—what can’t you do with it?! Quinoa is a versatile grain-like “seed” that cooks up light and fluffy, with a slightly nutty, mild flavor. It can be used just like rice, as a side dish or combined with other ingredients to create a pilaf or even a main course. I like to make a couple of cups at a time and use my cooked quinoa in various recipes throughout the week. Here are a few of my favorites.
Seems as if it was just yesterday that we were bundling up to protect ourselves from those winter winds and storms. Now we’re rolling out the red carpet to greet summer’s sunny days. The challenge for cooks: What to make when it’s hot outside. It’s so tempting to head to the fast food drive-through for something easy and quick – but you know better than that! So what to do? We’re glad you asked. Here are our favorite tips for warm weather menus:
Sweeten a summer salad with fresh, flavorful fruit! Cubed cantaloupe is a colorful and nutritious addition, with a single cupful supplying more than 100 percent of the recommended daily intake of vitamin A and satisfying 95 percent of your daily “C” needs. Sprinkle on pistachios or another favorite nut for added protein and crunch.
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