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
Over the centuries, children learned about their food culture in kitchens with their parents, and they passed it down to the next generation.
Maybe a young girl learned to cook greens – the perfect way to wash, roll, slice, and cook them – with her mother, a tradition that may have been traced back to West Africa generations ago.
All it takes is one link to be broken, and the family tradition is lost forever.
Dig into your own memories to bring back your cultural food traditions.
These traditions might be based in the country of your ancestors, or even the region you grew up in.
They may include parts of religion, celebrations, family events, holidays, and/or weekends.
What food traditions do you celebrate and pass on to your friends and family?
Recipe of the Day: Sesame Udon Salad with Snow Peas
Active Preparation Time: 20 minutes
Total Preparation Time: 20 minutes
Traditional Asian cooking can power your meals with flavor and health.
Packed with a variety of flavors, textures, and colors, this easy Japanese-inspired salad can be whipped up in minutes.
It’s an excellent dish to bring along to a potluck or to work in your lunch box.
As the flavors meld together, it’s even better the next day.
Makes 6 servings (generous 1 cup each)
9.5 ounces dried udon noodles
1 tablespoon rice vinegar
2 tablespoons orange juice
1 tablespoon honey or agave nectar
3 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 tablespoon unsalted creamy peanut butter
1/2 teaspoon minced fresh ginger
2 medium garlic cloves, minced
1/4 teaspoon crushed red pepper
8 ounces fresh snow peas, trimmed and halved
1 medium carrot, sliced into small matchsticks
3 green onions, white and green parts, sliced
1 tablespoon sesame seeds (black or beige)
*Use as many organic ingredients as possible.
1. Bring a medium pot of water to a boil. Add the udon noodles and cook, uncovered, for about 10 minutes (according to package directions). Place in a colander and rinse with cold water, draining off the liquid.
2. In a small dish, make the dressing by whisking together the vinegar, orange juice, honey, soy sauce, sesame oil, peanut butter, ginger, garlic, and crushed red pepper.
3. Transfer the rinsed, cooled noodles to a large mixing bowl. Add the dressing and toss. Add the snow peas, carrot, and green onions and toss again. Sprinkle with the sesame seeds.
4. Chill until serving time.
Variations: Add 8 ounces of cubed tofu (pressed, for best results) or one 15-ounce can (1-3/4 cups) of drained and rinsed, no salt added beans, like adzuki or kidney, in step 3.
Use rice noodles instead of the udon noodles to make this gluten-free.
Per serving: 230 calories, 4.5 g total fat (0.5 g saturated), 315 mg sodium, 40 g total carbohydrates (7 g sugar), 3 g fiber, 9 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