Eating Choices
I can choose to eat anything I want. As a child, we all wanted to be able to eat treats and sweets as much as we wanted. We'd even eat at times, if we were able, until we got sick!
As an adult, over time, I was eating lots of things I knew were not the best for me. I was also avoiding lots of foods I knew were good for me. Vitamins were a hit or miss thing.
When I made the decision to change how I felt and how I looked, not just physically, but my outlook on life too, I started consciously trying to make healthier choices more often...not all the time. I believe life isn't lived by denial of all the things I like to eat. Just that I have to to provide the vitamins and nutrients my body and mind need if I want to live a happy, healthy and longer life.
In addition to all the vitamins and nutrients I get in the Vemma products I drink each day, I'm trying out new recipes and eating more whole and organic foods. These aren't the cheapest options, but since I've cut down my portion sizes, and since these foods are more satisfying, I'm eating less and don't need to buy as much!
Here are some places I go to get some great healthy recipes:
http://allrecipes.com/recipes/healthy-recipes/
http://www.foodnetwork.com/healthy-every-week/package/index.html?affiliate=blocker&omnisource=SEM&c1=Healthy_Computer&c2=Google&c3=Healthy&c4=%2Bhealthy%2Brecipes&c5=PaidSearch&s_kwcid=TC|11947|%2Bhealthy%2Brecipes||S|e|9536716224
http://www.cookinglight.com/
http://www.eatingwell.com/ Today's pick is my next Need To Try Recipe!
Let me know if you try it, what you think! It has 5 stars on their website:
Chicken Salad with Pecans & Dried Cherries
From EatingWell: July/August 2013
This healthy chicken salad recipe is sweet and crunchy thanks to the addition of heart-healthy pecans and fiber-rich dried cherries. If you have cooked chicken breast on hand, skip Step 1 and use about 3 cups chopped chicken in Step 3.
Makes: 4 servings, about 1 cup each
Active Time:
Total Time:
NUTRITION PROFILE
Low calorie | Low saturated fat | Low cholesterol | Low sodium | Heart healthy |Healthy weight | Diabetes appropriate | Gluten free |
View Our Nutrition Guidelines »INGREDIENTS
- 1 1/4 pounds boneless, skinless chicken breast, trimmed
- 1/2 teaspoon salt, divided
- 1/3 cup low-fat plain yogurt
- 1/3 cup low-fat mayonnaise
- 1 tablespoon honey mustard
- 1/4 teaspoon freshly ground pepper
- 1/2 cup thinly sliced celery
- 1/2 cup pecans, toasted (see Tip) and chopped
- 1/2 cup dried tart cherries, chopped
- 1 head Boston or butterhead lettuce, trimmed
PREPARATION
- Place chicken in a medium skillet or saucepan, cover with water and add 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a gentle simmer and cook until the chicken is no longer pink in the middle, 10 to 15 minutes. Transfer to a plate to cool.
- Meanwhile, combine yogurt, mayonnaise, mustard, pepper and the remaining 1/4 teaspoon salt in a bowl.
- When the chicken is cool enough to handle, cut into bite-size pieces. Add the chicken, celery, pecans and cherries to the bowl with the dressing and toss to combine.
- Divide lettuce leaves among 4 plates and top with about 1 cup chicken salad each.
TIPS & NOTES
- Make Ahead Tip: Prepare through Step 3. Add pecans and cherries just before serving; refrigerate for up to 1 day.
- Tip: Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
NUTRITION
Per serving: 380 calories; 17 g fat ( 3 g sat , 8 g mono ); 85 mg cholesterol; 23 g carbohydrates; 10 g added sugars; 32 g protein; 3 g fiber; 452 mg sodium; 428 mg potassium.
Nutrition Bonus: Vitamin A (26% daily value)
Carbohydrate Servings: 1 1 /2
Exchanges: 1 fruit, 4 lean meat, 3 fat
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