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
You buy whole foods “whole” – they’re not pulverized, chemically refined, or denatured.
They don’t need food labels or marketing slogans at the grocery store.
You simply take them home, wash them, cook them, and eat them.
Yet, so many plant foods on the shelves go through many modifications before they’re packaged into foods.
For example, grains are stripped of their nutrient-rich coverings and other ingredients are refined until they bear no resemblance to the plant they came from.
If you can’t recognize the plant that gave birth to your food, chances are you’re losing out on the nutrients (fiber, vitamins, minerals, phytochemicals) found in their flesh, skins, and seeds.
Try to make sure most of your foods are as close to nature as possible.
Look for foods that are real and minimally processed – with ingredients you can see with the naked eye.
Think carrots, not orange snack puffs; almonds, not almond-flavored nutrition bars; lentils, not lentil chips.
Recipe of the Day: Haricot Vert, Tomato, and Almond Salad
Active Preparation Time: 10 minutes
Total Preparation Time: 30 minutes
It’s easy to see Mother Nature’s hand in this classic French green bean salad.
Thin, tender green beans – ideally haricot vert, a French variety – form the core of this salad tossed with a traditional French vinaigrette.
These simple green beauties are bursting with fiber, vitamins, minerals, and phytochemicals in the carotenoid family – nutrients linked with heart health.
If you’re interested in trying your hand at a vegetable garden, the lovely canopy of haricot vert vines growing on a trellis might make this a fun plant to start with.
Makes 6 servings (about 1-1/4 cups each)
2 cups water
8 ounces thin green beans, preferably haricot vert, trimmed
Juice of 1/2 lemon
1 tablespoon extra virgin olive oil
1 teaspoon honey or agave nectar
1 teaspoon Dijon mustard
1 teaspoon thyme
1 medium garlic clove, minced
Pinch of freshly ground black pepper
Pinch of sea salt, optional
3 cups packed baby greens, like romaine, arugula, or leaf lettuce
2 medium tomatoes, chopped
3 tablespoons coarsely chopped toasted almonds
*Use as many organic ingredients as possible.
1. Place the water in a medium pot and bring it to a boil. Add the green beans, cover, and cook on medium heat for 6 minutes. Drain the beans and transfer to a small bowl.
2. Meanwhile, make the dressing by whisking together the lemon juice, olive oil, honey, mustard, thyme, garlic, black pepper, and sea salt, if desired. Pour the dressing over the green beans and place in the refrigerator to marinate for about 20 minutes.
3. Line a platter with the greens.
4. Add the tomatoes to the chilled green beans and toss. Arrange the mixture over the greens and sprinkle with the almonds.
Note: If you’re making this salad ahead of time, it’ll keep well stored in an airtight container in the refrigerator for up to 3 days. Add the lettuce and almonds at the last moment to keep from wilting and turning soft.
Per serving: 69 calories, 4 g total fat (0.5 g saturated), 18 mg sodium, 6 g total carbohydrates (3 g sugar), 2 g fiber, 2 g protein.
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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
from Plant-Powered For Life by Sharon Palmer, RDN