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
Skip Empty Snack Choices
We tend to fall short on fiber, potassium, calcium, and vitamin D.
And we don’t always meet our needs for fruits and vegetables, which power our bodies with antioxidants and anti-inflammatory compounds.
If you snack daily, then those food choices need to contribute these nutrients to your daily diet to support optimal health.
And in order to gain a sense of fullness, your snack should provide a bit of protein, healthy fats, and carbs.
But it doesn’t mean you have to eat a 500-calorie snack!
Unless you’re an athlete, just a small 100-150-calorie snack will be good.
A handful of nuts and raisins, a homemade nutrition bar, or a carton of soy yogurt are perfect examples.
Skip the empty food choices, like sugary granola bars, cookies, chips, and refined crackers.
Let snacks give you a chance to fit in important servings of legumes, nuts, seeds, fruits, and veggies every day.
Recipe of the Day: Crispy Ginger-Amaranth Cookies
Active Preparation Time: 13 minutes
Total Preparation Time: 30 minutes
One of the simple pleasures of life is baking – the art of folding together ingredients to create tasty, fragrant baked goods, like cookies.
And these crispy, gingery cookies are an indulgence you can feel good about!
They use a whole grain staple of the ancient Aztecs – amaranth, a grain usually used in porridges.
When popped – as it is in this recipe – amaranth offers a nutty, crunchy bite.
Makes 20 servings (1 cookie each)
Nonstick cooking spray
1/4 cup uncooked amaranth
1-1/2 cups amaranth flour
1 teaspoon ground ginger
1-1/2 teaspoons baking powder
1/2 cup chopped macadamia nuts
1/4 cup soft dairy-free margarine
1/2 cup finely chopped dates
1/4 cup molasses
1/4 cup agave nectar
*Use as many organic ingredients as possible.
1. Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray.
2. Place a small pot over medium heat for 1 minute. Add the amaranth and heat, stirring, for about 6 minutes, allowing the grains to toast and pop.
3. In a medium mixing bowl, stir together the popped amaranth, amaranth flour, ginger, baking powder, and macadamia nuts.
4. Stir in the margarine, dates, molasses, and agave until smooth.
5. Drop cookies by the heaping tablespoonful onto the prepared baking sheet.
6. Bake for 18-20 minutes, until cooked through and golden.
Notes: These cookies may be frozen for up to one month.
This recipe is gluten-free as long as you check all ingredients – particularly the amaranth, amaranth flour, and baking powder – are gluten-free.
Variations: Substitute walnuts, pecans, hazelnuts, or sunflower seeds for the macadamia nuts.
Per serving: 134 calories, 5 g total fat (1 g saturated), 18 mg sodium, 21 g total carbohydrates (9 g sugar), 2 g fiber, 3 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