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
How to Eat More Vegetables
We don’t need to tell you it’s important to eat your vegetables.
Try to get a full 4 cups of them into your diet daily.
To incorporate more vegetables into your diet, try the following strategies.
If fresh vegetables aren’t available, it’s fine to use frozen varieties; just choose those without added salt or sugar.
*Buy green wisely.
Certified Organic products must meet USDA federal standards of being grown without the use of most conventional pesticides or fertilizers, bioengineering, or radiation.
In an ideal world, we’d all eat organic produce all the time.
But since it’s not always possible, limit organic purchases if need be to the thin-skinned fruits and vegetables prone to pesticide exposure – like peaches, apricots, cherries, bell peppers, celery and spinach.
*Think beyond carrots and celery.
There’s no need to fall into a boring vegetable routine!
Especially during the spring and summer, dozens of different vegetables are in season.
Try sampling a new veggie each week to discover your favorites.
*Eat what you like.
This may sound like a no-brainer, but if you hate Brussels sprouts, forcing yourself to eat them because they’re “good for you” isn’t going to get you to eat more vegetables.
Find the vegetables you enjoy and try out new recipes that incorporate them.
*Fire them up.
As you’ll find in a lot of our recipes, roasting, pureeing, or grilling fresh vegetables unlocks new flavors for even the most familiar veggies.
And adding a healthy dash of herbs and spices complements vegetable flavors, making for a rich taste experience.
*Put vegetables in the spotlight.
We tend to think of vegetables as side dishes, but they make flavorful and filling entrees.
Vegetables deserve half of your dinner plate.
The other half is reserved for moderate portions of lean protein and whole grains.
Recipe of the Day: Beer-Braised Pork Tacos
This slow-cooker dish is so easy to make and so delicious.
If you don’t have spicy Caribbean barbecue sauce in the fridge (or don’t have time to make it), you can substitute any store-bought brand of low-sugar barbecue sauce.
Makes 4 (2-taco) servings
2 teaspoons olive oil
1 pound pork tenderloin
1 cup finely chopped onion
1/2 cup finely chopped garlic
1 cup beer (any variety)
1 cup spicy Caribbean barbecue sauce + additional for serving
8 corn tortillas (6-inch diameter)
2 tablespoons chopped cilantro, for garnish
Chipotle puree (optional)
*Use as many organic ingredients as possible.
In a nonstick skillet, heat the oil over medium-high heat.
Quickly brown the pork and transfer it to a slow cooker.
Add the onion and carrot to the skillet and cook for about 5 minutes, or until soft and just starting to brown.
Add the garlic and cook for 1 minute longer.
Add the beer and 1 cup barbecue sauce and bring just to a boil.
Remove from the heat and pour over the pork.
Cover the slow cooker and cook on high for about 3 hours.
The pork will be very tender and will separate easily with a fork.
Wrap the tortillas in foil and warm in the oven at a low temperature for about 15 minutes.
Serve the pork in the warm tortillas garnished with cilantro.
Pass chipotle puree and extra barbecue sauce in sqeeze bottles, if desired.
Per serving with rice: 340 calories, 5 g total fat (2 g saturated), 75 mg cholesterol, 135 mg sodium, 41 g total carbohydrates (9 g sugars), 6 g fiber, 28 g protein.
If you have any questions, send us an email!
Come join us on our natural weight loss journey! We’d love to have you along!
Have an awesome day!
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Dick and Lenay
email: firstname.lastname@example.org – 715-431-0657
from Flavor First by Cheryl Forberg, RD