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
Put Real Foods First
It seems like everyone’s taking supplements these days.
In fact, we’re spending $32 billion per year on dietary supplements, like vitamins, minerals, and antioxidants.
But, the most important thing you can do for your health is to fuel your body with good nutrition.
Researchers now list an unhealthful diet as the #1 cause for poor health and early death.
If you fill up on calorie-laden, nutrition-poor foods like snack foods, cookies, and sugary beverages, you won’t be getting all the nutrients your body needs to keep working at optimal function.
But if you plan well, make every bite count, and pack your diet with whole plant foods – whole grains, legumes, fruits, vegetables, seeds, and nuts – you won’t need to rely on supplements (or at least as many).
Recipe of the Day: Spicy Black-Eyed Pea Salad
Active Preparation Time: 16 minutes
Total Preparation Time: 1 hour (not including soaking time)
The “lucky” black-eyed pea is the star of this flavorful, Southern-inspired salad.
Rich in protein, it’s a great entree salad that can be the center of your plate, and tucked away in a lunch box the next day.
Makes 8 servings (about 3/4 cup each)
2 cups dried black-eyed peas (see Note)
4 cups water, plus more for soaking
1 teaspoon reduced sodium vegetable broth base
2 medium garlic cloves, minced
1-1/2 cups cherry tomatoes (yellow and red), halved
1/2 cup diced celery
1/2 medium bell pepper (red, yellow or green), diced
1 small jalapeno pepper, finely diced
4 green onions, white and green parts, sliced
1/4 cup chopped parsley or cilantro
1 tablespoon extra virgin olive oil
Juice of 1/2 lemon
1/2 teaspoon chili powder
1/2 teaspoon Cajun seasoning blend, or to taste
1/2 teaspoon agave nectar or honey
Pinch of sea salt, optional
*Use as many organic ingredients as possible.
1. Place the dried black-eyed peas in a bowl, cover with water, and soak overnight.
2. Drain off the water and put the black-eyed peas in a pot with the 4 cups of fresh water, vegetable broth base, and half of the garlic. Cover, bring to a boil over medium-high heat, and reduce the heat to medium and cook for 40-45 minutes, until tender yet firm. Drain any leftover liquid and let the peas cool. (If using canned or precooked black-eyed peas, skip this step, but add the garlic to the salad in step 3.)
3. Combine the cooled black-eyed peas, tomatoes, celery, bell pepper, jalapeno, green onions, and parsley in a large mixing bowl and mix well.
4. In a small dish, whisk together the olive oil, lemon juice, the remaining garlic, chili powder, Cajun seasoning, agave, and a pinch of sea salt, if desired. Pour over the black-eyed pea mixture and toss well.
5. Chill for about 30 minutes, until serving time.
Notes: Instead of dried beans, you can use 4-1/2 cups precooked or canned black-eyed peas, no salt added, rinsed and drained (about two and a half 15-ounce cans).
Variations: Substitute black beans, white beans, or garbanzo beans for the black-eyed peas.
Per serving: 135 calories, 3 g total fat (0 g saturated), 80 mg sodium, 22 g total carbohydrates (3 g sugar), 6 g fiber, 7 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