Tuesday, January 20, 2015

How to Keep Your "Get Fit" Resolution Past January


So, we have all made our New Year's resolutions to get fit, hit the gym, lose weight, and get toned - but how do we do that?

You, like many, may have started strong out of the gate only to give up after the first few weeks into January. FEAR NO MORE MY FRIENDS! Here are some tips for success from day one to day 365 of 2015!



Start with the right attitude! How you envision or "see" yourself at the beginning of your workout regimen will ultimately define where you end up.  For example:  Jan 1, 2015 you awaken full of restrictive, self-critical thoughts. How are you suppose to take action in that mindset to make yourself feel happy, healthy, strong, and confident?  Answer: You don't.  Wake up each morning realizing this day is a gift. Be thankful that you can workout, push yourself to workout, and know that each tiny workout and each little step simply brings you one inch closer to where you want to end up.  Before you know it, you will see the progress you've made and will continue to take notice.


Focus on the tiny victories. Wake up and feel excited to try something new! Did you wake up today and feel excited to workout? Do you sleep better when you don't have a heavy dinner?  Do you have more energy when you workout in the morning?  Are you able to spend quality time with a friend or significant other by going on a hike twice a week?  Cultivate those healthy habits and happier thoughts and feel empowered by them.  Be excited by each little victory and before you know it you will have made a giant leap!  Enjoy the journey and don't burn yourself out with unrealistic expectations the first few weeks. If you notice yourself getting tired of the same ole same ole, join a fitness class or buy a cheap fitness DVD, it can keep you motivated and will help you work different muscles.  After all, the journey is long and in the end it's only with yourself.



Do not get discouraged. The ugly truth of the matter is, your progress will slow down after the initial few weeks.  On average, it takes three months of consistent healthy habitual practices to re-calibrate to a stable version of a "leaner stronger" you.  If you are starting a new program, you may notice change within the first three weeks (naturally our bodies want to drop weight and build muscle) and then a couple of months where the progress seems to slow down- the time many of us start to get discouraged- DO NOT STOP at this point!  This is a vital component of any weight loss/weight maintenance program.  During this time, we are changing on the hormonal level and our bodies are shifting metabolically.  Stop and focus on all the things that are happening positively with your body- increased energy, power, self-confidence, knowing you are taking care of your one and only body, how much you have grown from the previous you, and how you are trying new recipes or activities that you've never done before!  Just keep reminding yourself "It's worth it and YOU are worth it!"


It's all a balancing act. Diet does not equal restriction.  According to Webster, the first definition of diet is " the kinds of food that a person or community habitually eats" i.e. common foods that get in your belly! I want you to take notice of the kinds of habits you are making.  Are they good? Bad? Can you change them?  Are they want you want them to be?  Habits are 100% in your control and can always be made or broken.  Do you eat for enjoyment and because you want to fuel your body or are you eating because your lonely, bored, emotional, etc? I challenge you to rediscover a yummy, healthy recipe you haven't tried in years.  Enjoy a crisp and fresh carrot and make a date with your friend to cook a healthy meal at home.  Stop, and really taste that homemade brownie.  Most importantly, MOVE your body. Keep yourself in MOTION. Remember that your body is a unique gift that cannot be exchanged, replaced, or refunded.  There's only one per customer so enjoy!

Breakfast Burrito



Nutrition:
Servings: 4
Calories:150
Fat: 3 g
Sodium: 230 mg

Ingredients:
4 whole-wheat tortillas
4 large eggs
1 tsp water
1 Tbsp olive oil
1 cup grated low-fat cheese
1 avocado sliced 1/4 cup salsa

Directions:
1. Preheat oven to 350 degrees.
2. Heat tortillas in oven for about 10 to 15 minutes.
3. Whisk together eggs and water in a medium bowl.  Heat oil in a small nonstick skillet over medium heat until hot.  Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
4. Put a tortilla on one sheet of foil.  Spoon 1/4 of egg, cheese, avocado, and salsa, leaving room to fold over bottom and sides.  Repeat with remaining ingredients.

Brunch Parfaits


Nutrition:
Servings: 4
Calories:120
Fat: 2 g
Sodium: 140 mg

Ingredients:
1/3 cup apricot preserves
3 cups sliced strawberries
2 cups low-fat vanilla yogurt
1/2 cup low-fat granola
2 Tbsp slivered almonds, toasted

Directions:
1. Place apricot preserves in a medium microwave-safe bowl, and microwave on high for 10-15 seconds or until preserves melt.
2. Add strawberries and toss gently to coat.
3. Spoon 1/4 cup yogurt into 4 parfait glasses, top each serving with 1/3 cup strawberry mixture.  Repeat the layers with the remaining yogurt and strawberry mixture.
4. Top each serving with 2 Tbsp granola and 1 1/2 tsp almonds.  Serve immediately.

Tuesday, January 13, 2015

Gluten Free, Low Carb Pancakes


Nutrition:
Servings: 2
Calories: 80
Fat: 1g
Sodium: 39 mg

Ingredients:
1/2 cup almond meal
1 tsp vanilla extract
3/4 tsp baking powder
2 eggs, separated
1/2 cup low-fat milk
cooking spray

Directions:
Place egg whites into mixing bowl and whip with electric mixer until whites are mostly firm.  Combine almond meal and baking powder in a bowl.  Whisk together vanilla, egg yolks, and milk in a small bowl until blended well.  In a large bowl, combine egg yolk and almond meal mixture.  Gently fold in the egg whites.  Heat a skillet over medium heat and grease well with cooking spray.  Pour about 1/4 cup batter in a pan and cook until underside is lightly browned.  Flip pancake and cook until second side is lightly browned.


Healthier Bagel Recipe




One of my favorite aspects about traveling is eating a complimentary bagel breakfast at a hotel.  I know it sounds trivial and silly but I LOVE bagels (and to keep myself from overindulging in them, I only eat them when on the road.... or at least try to) ;]  If you are like me and love your carbs in the morning (bagels specifically) then you will want to try out this healthier bagel recipe!  I promise you won't be disappointed.

Nutrition:
Servings: 1
Calorie:100
Fat:2 g
Sodium: 50 mg

Ingredients:
1 bagel thin (Arnold's works well)
1 laughing cow smooth sensation cream cheese spread (cinnamon cream)
fruit of choice, sliced
Optional: 1 tbsp of granola

Directions:
Split bagel in half.  Spread half the cream cheese spread on each half of the bagel.  Add fruit and additional toppings.















English Muffin Breakfast Sandwich




This recipe is microwave safe!  I know I am always hesitate whenever it comes to cooking eggs in the microwave, if you are like me, do not fear!  Cooking eggs in the microwave are safe to heat. If you desire, you can use a fat-free egg substitute (liquid egg) or you can cook your egg in an 8 oz ramekin if you prefer.

Nutrition:
Servings: 1 sandwich
Calorie: 300
Fat: 5 g
Sodium: 200 mg

Ingredients:
whole wheat English muffin
slice of cheese
slice of ham
1 egg
salt and pepper to taste

Directions:
Slice English muffin in half (toast if desired). Place on half of the muffin on a microwavable safe plate and gently crack the egg open on it.  Microwave for 45 seconds to 1 minute.  Sprinkle salt and pepper over egg; to taste.  Add cheese and ham on egg; replace top muffin.  Microwave an additional 10-20 seconds or until cheese melts.

Monday, January 12, 2015

Breakfast Quinoa Pudding



Nutrition:
Servings: 4
Time: 20 minutes
Calories: 235 kcals
Fat: 6 g
Sodium: 130 mg

Ingredients:
1 1/2 cup quinoa
2 cup fat-free milk
2 Tbsp sugar
1 tsp vanilla extract
1/2 tsp cinnamon
2 large eggs
1/4 cup raisins
1/4 cup ground flaxseed

Directions:
In a medium pot, add quinoa and cover with water; bring to a boil and cook for 7 minutes, then drain and run cold water over quinoa. Return cooked quinoa to pot and add milk, sugar, vanilla, and cinnamon; bring to a boil stirring consistently.  In a small bowl, beat the eggs; then slowly add to milk mixture while whisking continuously. Immediately stir in raisins and bring mixture to a boil; reduce heat to a simmer and cook for 10 minutes; stirring every 5 minutes; serve!

Breakfast in a Cup




Nutrition:
Servings: 2 mugs
Cooking time: 15 minutes
Calories: 325 kcals
Fat: 6 g
Sodium: 400 mg

Ingredients:
Hashbrowns:
1 cup shredded sweet potato
1/8 tsp sea salt
freshly ground pepper
2 tsp canola oil

Scrambled Eggs:
4 large eggs
2 tsp. diced green peppers
1/4 cup low-fat shredded cheese, for topping

Directions: 
Hashbrowns:
Preheat oven to 400 degrees F. Spray baking sheet with non-stick cooking spray.  Spread shredded potatoes on baking sheet in an even layer.  Sprinkle with salt, some pepper, and pour over oil.  Bake until golden brown and crispy, turning frequently, 10 minutes.  Spoon the potatoes into two mugs and top with scrambled eggs; sprinkle with cheese.

Apple Banana "Baked" Oatmeal

Flaxseeds are high in Omega-3 essential fatty acids that have heart healthy effects.  They are also high in fiber that makes you feel full longer.  They are believed to have protective effects against cancer (breast, prostate, and colon).


Nutrition:
Servings: 1 mug
Time: 4 minutes
Calories: 300 kcals
Fat: 4 g
Sodium: 193 mg

Ingredients:
1/2 cup quick cooking oats
1 tsp ground flaxseed
1 egg
1/2 cup skim milk
1/3 banana, mashed
1/4 tsp cinnamon
1/2 apple, chopped
2 tsp honey

Directions:
Add oats, flaxseed, egg, and milk in a mug. Stir well with a fork, Add banana, cinnamon, apple, and honey.  Stir again until completely combined.  Cook in microwave on high for 2-3 minutes.  Fluff with a fork.  Stir in a little extra milk or yogurt if desired.











Thursday, December 11, 2014

Sweet Cheese Ball

Do you have a traditional cheese ball during your family holidays?  If so, try making this healthier recipe to save on calories, fat, and sodium! Trust me, your family won't be able to tell the difference!



Nutrition Facts:
Servings: 32
Serving Size: 2 Tbsp
Calories: 80
Fat: 5 g
Sodium: 70 mg

Ingredients:
16 oz. package fat-free cream cheese, softened
1 tsp seasoned salt
2 Tbsp finely chopped onions
1 cup shredded reduced-fat cheddar cheese
1 cup chopped dates
1 cup dried cranberries
1/2 cup chopped pecans, toasted

Directions:
In a large bowl, mix together cream cheese, seasoned salt, and onion.  Stir in the cheddar cheese, dates, cranberries, and pecans, mixing well.
Mold into a ball and refrigerate until serving.

Complete the meal by serving it with whole-wheat crackers or a snowman veggie tray!


Monday, December 8, 2014

Strawberry Swirl Cheesecake




Nutrition Facts:
Calories: 290
Sodium: 379 mg

Ingredients:
cooking spray
1/2 cup crushed graham crackers crumbs
1 Tbsp light butter, softened
8 oz package fat-free cream cheese
1/4 cup sugar
6 oz. fat-free vanilla Greek yogurt
2 large egg whites
2 Tbsp lemon juice
1/2 tsp vanilla extract
1 Tbsp All-Purpose flour
1/4 cup sugar-free strawberry jam

Directions:
Heat oven to 350 degrees.  Coat an 8 inch square baking pan with non-stick spray.
Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.
Gently beat cream cheese, sugar, and vanilla until smooth using an electric mixer.  Gradually beat in fat-free Greek yogurt, egg whites, lemon juice, and flour.  Do not over beat. Pour over graham cracker crust.
Stir jam until smooth.  Drop by small spoonfuls over surface of filling.  Using a knife, swirl jam gently through filling to create a marble effect.
Bake 25 to 30 minutes or until center is almost set.  Cool to room temperature.  Chill in the refrigerator.


Friday, September 5, 2014

Miss Indiana works for others' health - IllinoisHomePage.net

Miss Indiana works for others' health - IllinoisHomePage.net

Mexican Fiesta Bites

Nutrition:
Servings: 24
Calories: 80 kcals
Fat: 3 grams
Sodium: 150 mg

Ingredients:
24 won ton wraps
1 cup cooked turkey sausage
1/2 cup thick and chunky salsa
3/4 cup low-fat shredded Mexican Blend cheese
1/4 cup plain Greek yogurt

Directions:
Heat oven to 350 degrees F
Place 1 won ton wrapper in each 24 mini muffin cups sprayed with cooking spray, with edges of wrappers extending over tops of cups; bake 5 minutes.  Meanwhile, combine sausage and salsa.
Spoon sausage mixture into won top cups.  Bake 10 minutes or until filling is heated through and edges of cups are golden brown.  Top with cheese; bake 2 minutes or until melted.
Top with plain Greek yogurt.


Thursday, September 4, 2014

Granola Balls

Nutrition:
Servings: 6
Calories: 200 kcal
Sodium: 50 mg

Ingredients:
1/4 cup rolled oats
1/2 cup sunflower seeds
1/4 cup raisins
1/3 cup peanut butter
1/3 cup honey
1 pinch of salt

Directions:
Combine oats, sunflower seeds, raisins, and salt.
In a separate bowl, whisk together peanut butter and honey until smooth.
Pour peanut butter-honey mixture into oat mixture.  Mix until combined and sticky.
Roll into balls and place in a lightly oiled pan to desired thickness.
Refrigerate for several hours to set balls.


Wednesday, September 3, 2014

The Skinny On Fat

     Fat.  The dreaded word we all hate to hear. After years of being told to limit fat in your diet, choose low-fat or fat-free options, and burn off additional fat on the treadmill, it is no wonder we are so afraid of it!  Rather we are talking about the fat in our food or the fat on our bodies it is easy to wish fat didn't exist at all. But the truth is you need some fat in your diet for good health. 

    Fat supplies energy to fuel your body and carries vitamins A, D, E, and K.  Compared to carbohydrates and protein, fat is digested more slowly and may help you feel full longer after eating.   The amount of fat you should eat depends on the amount of calories you consume, usually 20-35% of your total calorie intake.  Sound confusing?  Try choosing low-fat foods more often and if you occasionally have a day when you eat more fat than you should, you can make up for it by eating less fat in the days the follow.

Tips for cooking with less fat:

  Trim the extra fat from meats.  
  Choose lean or extra lean meats and drain the fat when cooking.
 Go skinless.  
  Cutting the skin off of poultry can cut your calories from fat in half!
 Enjoy vegetables without the extra toppings.  
  Simmer, steam, or microwave fresh and frozen  vegetables.  When stir-frying use fat-free      broth,wine, or vegetable oil spray instead of oil. 
 Use a light hand when scooping dips, dressings, sauces, and spreads.  
  Go easy on these high-fat  extras. 
 Stretch higher-fat ingredients.  
  Grate cheese so less looks like more.  In homemade muffins and  cakes, use fewer nuts and chocolate chips or replace them with dried fruits. 
 Lose fat, not flavor.  
  As you reduce fat, give your food a boost of flavor by using herbs, salsas, or  seasonings. 

Portion Size Guide:
One easy way to eat less fat is cutting your portion sizes.

A portion of 1 cup of milk is about the size of a baseball
A portion 2 ounces of cheese is about the size of a 4 dominoes
A portion of 2 to 3 ounces of meat is about the size of a deck of cards
A portion of 2 tablespoons of peanut butter is about the size of a ping-pong ball
A portion of ½ cup of tofu is about the size of a bar of soap
A portion of ½ cup nuts is about the size of a large egg
A portion of 1 tablespoon regular salad dressing or light mayo is about the size of 2 casino chips
A portion of 1 teaspoon butter or margarine is about the size of the tip of a thumb
A portion of 2 tablespoons light salad dressing is about the size of a ping-pong ball



Thursday, August 28, 2014

Cranberry Nut Bread Mix

Nutrition:
Servings: 10
Calories: 208 kcal
Sodium: 20 mg

Ingredients:
2 cups whole wheat flour
1/2 cup brown sugar
3/4 tsp salt
1/2 tsp baking soda
1 cup chopped cranberries
1/2 cup chopped walnuts
1 Tbsp orange zest
1 egg
2 Tbsp canola oil
3/4 cup orange juice
cooking spray

Directions:
Preheat oven to 350 degrees F. and grease a 9 X 5'' loaf pan.
Whisk together in a large bowl, 1 egg, 2 Tbsp canola oil, and 3/4 cup orange juice.
Stir in ingredients from bag until just blended.  Spoon in the batter.
Bake for 50 minutes or until a toothpick inserted comes out clean.
Cool in pan for 10 minutes then remove and cool completely.



Wednesday, August 27, 2014

Ginger Glazed Tilapia

Nutrition:
Servings: 4
Calorie: 160 kcals
Fat: 2 grams
Sodium: 400 mg

Ingredients:
3 Tbsp Honey
3 Tbsp Reduced-Sodium Soy Sauce
3 Tbsp Balsamic Vinegar
1 Tsp Grated Fresh Ginger Root
1 Clove Garlic, Crushed
2 Tsp Olive Oil
4 (6 oz) Tilapia Fillets
Salt and Pepper to taste

Directions:
Combine above ingredients (except fish, salt, and pepper) in saucepan and cook over medium heat until mixture reduced to a thick consistency, approximately 10 minutes.
Place fillets on baking sheet sprayed with non-stick pan coating.  Sprinkle tilapia with salt and pepper.  Bake uncovered at 350 degrees for approximately 15 to 20 minutes.  Fish should reach a temperature of 145 degrees when done.  Brush fillets with hot glaze.
Garnish with thinly sliced fresh green onions and serve.


Healthy Pumpkin Pie Dip

Nutrition:
Servings: 3
Calories: 62 kcals
Fat: 0.3 grams
Sodium: 100 mg

Ingredients:
1 Cup plain Greek Yogurt
1/2 Cup Pumpkin Puree
1/2 Cup Brown Sugar
1 Tsp Cinnamon
1 Tsp Vanilla

Directions:
In a small bowl, mix together all ingredients.  Chill for 30 minutes.  Serve with apple slices and graham crackers.


Thursday, June 26, 2014

Pita Pocket Sandwich

Nutrition Facts:
Servings: 1
Calories: 335
Fat: 6 grams
Sodium: 528 mg


Ingredients:
1/2 chicken breast
2 tablespoons hummus
1/2 pita (cut so it looks like a pocket)
1/2 cup lettuce mix
4 grape tomatoes, cut in half
1 pear


Directions:
Follow cooking instructions for the chicken, adjusting for half the amount, and cut into strips.
Spread hummus throughout the pita pocket.  Then add the lettuce, tomatoes, and chicken.
Enjoy with a fresh pear on the side.

Homemade Mac and Cheese

Nutrition Facts:
Servings: 2
Calories: 530
Sodium: 320 mg


Ingredients:
1 1/2 cups pasta
2 tablespoons butter
2 tablespoons flour
1 cup skim milk
3 ounces cheddar, finely diced
Salt and pepper- to taste
2/3 cup sugar snap peas


Directions:
Boil water in a medium pot and follow instructions on pasta box.
After cooking the pasta, drain and return it to the pot, which should remain on high heat.
Add butter, flour, milk, cheese, and a pinch of salt and pepper to the pot.
Stir continuously until all the cheese has melted.
Turn burner off, place cover on pot, and allow to firm.
Enjoy sugar snap peas on the side!