Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Fit Veggies In
You need to fit veggies into nearly every meal and snack.
Include them at breakfast, in a veggie breakfast burrito or sauteed with whole wheat toast.
Pack carrot and celery sticks, broccoli and cauliflower florets, or snow peas for snacks.
And double – or even triple – up on them at dinnertime by serving a one-dish vegetable stew, or adding a soup and salad.
Don’t be afraid to “sneak” vegetables into dishes, like grated zucchini in taco filling and shredded carrots in cupcakes.
And if you’ve never been fond of vegetables, take a new venture into this plant world.
Gone are the days of microwaved, bland, rubbery vegetables; they’ve been replaced with flavorful dishes, like roasted, sauteed in garlic and olive oil, or braised in miso.
Make vegetables the star of your meal.
Recipe of the Day: Jicama-Chayote Slaw
Active Preparation Time: 28 minutes
Total Preparation Time: 28 minutes
Crisp matchsticks of jicama and chayote – both plants native to Mexico – meld with grapefruit, avocado, chile, and limes to produce a cool, refreshing salad for the hottest of summer days.
You can find jicama (the root of a vine) and chayote (a plant in the cucumber family) at most Latin supermarkets, and maybe even your nearby farmers market.
This zesty salad perfectly complements veggie tacos or grilled veggie burgers.
Makes 12 servings (about 1 cup each)
1 medium jicama, sliced into thin matchsticks (about 4 cups)
One 9-ounce chayote, sliced into thin matchsticks (see Note)
1/4 medium red onion, thinly sliced
1 large pink grapefruit, peeled, segmented, chopped
1 medium avocado, chopped
1 cup chopped fresh cilantro
1 small chile pepper (e.g., jalapeno, serrano, or habanero), finely diced
2 medium limes
2 tablespoons extra virgin olive oil
2 teaspoons agave nectar
2 cloves garlic, minced
1/2 teaspoon white pepper
Pinch of sea salt, optional
*Use as many organic ingredients as possible.
1. Mix together the jicama, chayote, onion, grapefruit, avocado, cilantro, and chile pepper in a large bowl.
2. Zest one lime into a small dish. Juice both limes and add to the dish, along with the olive oil, agave, garlic, white pepper, and sea salt, if desired. Whisk together.
3. Pour the dressing over the salad and toss together.
Note: Chayote is available at many Latin markets, as well as the farmers market in some regions. If you can’t find it, substitute 1 medium cucumber.
Variation: You may substitute 2 medium oranges for the grapefruit.
Per serving: 83 calories, 5 g total fat (1 g saturated), 4 mg sodium, 10 g total carbohydrates (4 g sugar), 4 g fiber, 1 g protein.
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Have an awesome day!
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Dick and Lenay
from Plant-Powered For Life by Sharon Palmer, RDN