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
Maybe when you were a kid your mom told you to stay out of the kitchen so you wouldn’t “spoil your appetite.”
But busy modern lifestyles – with dual-income households, an increase in after-hours activities, like sports or evening classes, and longer work commutes – have made snacking more popular than ever.
Now, many of us purposefully snack to fuel our mental or athletic performances, recover from exercise, and quiet hunger pains.
Partly because of this changed attitude to snacking, the number of snacks we eat has doubled over the past 3 decades.
As we fit more activities into our schedules and spend more time on the road, research shows we’re spending less time at the dinner table and more time eating mini-meals elsewhere.
While you don’t have to snack for best health, it can help you feel more satisfied, less hungry, and less likely to make poor eating choices later.
If you find you struggle with hunger or concentration in between meals, you’re likely the perfect candidate for a snack.
But, if your snacks are nothing but a low-nutrient treat to satisfy a sweet tooth or salt craving, then you’re missing out on a chance to fit important nutrients into your day.
Recipe of the Day: Edamame Hummus
Active Preparation Time: 8 minutes
Total Preparation Time: 8 minutes
Every plant-powered kitchen should have a container of homemade hummus in the refrigerator.
It’s a great snack with whole grain pita and fresh veggies, as well as a nutrient-rich spread for sandwiches, wraps, and veggie burgers.
The “clean” ingredients list of homemade hummus – which can be whizzed up in minutes – is much more wholesome than you’ll find in many store-bought versions.
A serving of this edamame hummus rakes in 5 grams of protein!
Makes 10 servings (about 1/4 cup each)
One 15-ounce can chickpeas, drained (liquid reserved)
2 medium garlic cloves, minced
Juice of 1 medium lemon
2 tablespoons tahini
2 teaspoons extra virgin olive oil
1/2 teaspoon smoked paprika
1 cup shelled cooked edamame, thawed and drained if frozen
1/4 cup chopped fresh parsley
Pinch of sea salt, optional
*Use as many organic ingredients as possible.
1. Place the chickpeas, garlic, lemon juice, tahini, olive oil, paprika, edamame, and parsley in a blender.
2. Add 1/3 cup of the reserved chickpea liquid. Process the mixture until smooth, scraping down the sides as needed. Add additional reserved liquid as needed to make a smooth, thick hummus. Taste and season with a pinch of sea salt, if desired.
3. Chill until serving time. Serve cold or at room temperature with whole wheat pita segments and fresh veggies, or on sandwiches.
Notes: This recipe stores well in an airtight container in the refrigerator for up to 3 days.
Variations: Substitute canned white beans for the chickpeas.
Per serving: 86 calories, 4 g total fat (0.5 g saturated), 122 mg sodium, 9 g total carbohydrates (3 g sugar), 3 g fiber, 5 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