(NAPSI)-If your love of carbohydrates has been a stumbling block in every attempt you've ever made to diet, a new book by Ellen Kunes, editor in chief of Health magazine, and Frances Largeman-Roth, RD, senior food and nutrition editor at Health magazine, may be just what the doctor ordered.
"Health The CarbLovers Diet" takes the very natural love of carbohydrates and uses it to your advantage.
Instead of feeling guilty about loving pasta and bread, the diet shows you how to eat carbs and get thin.
Recent studies have shown that eating the right carbs is the best way to get and stay slim. The multicenter study concluded that the slimmest people ate the most carbs in the form of whole grains, fruits and vegetables, and the chubbiest people ate the fewest whole grain carbs.
The diet plan in this book works by increasing your total intake of carbs and upping the percentage of a type of carb called resistant starch (RS). Research shows that this starch can help shrink fat cells, making you feel fuller and stoking your metabolism.
As the recipes in the book demonstrate, this can be a very tasty and satisfying diet.
The black beans in the following dish should be every dieter's best friend. They provide plenty of resistant starch with plenty of appetite-suppressing protein. To save time, use prewashed lettuce and preshredded carrots.
BLACK BEAN TACOS
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Makes: 2 servings
1 (15-ounce) can black beans, rinsed and drained
6 (6-inch) corn tortillas
6 tablespoons shredded cheddar cheese
2 cups shredded romaine lettuce
1 cup shredded carrots
¼ cup salsa
1. Microwave beans on high for 2 minutes or until heated through.
2. Heat a nonstick skillet over medium heat. Add tortillas, one at a time; cook 1 minute on each side.
3. Divide beans evenly among tortillas. Top with even amounts of cheese, lettuce, carrots and salsa.
Calories 380; Fat 8 g (sat 5 g, mono 0.5 g, poly 1 g); Cholesterol 25 mg; Protein 18 g; Carbohydrate 67 g; Sugars 6 g; Fiber 17 g; RS (Resistant Starch) 4.7 g; Sodium 780 mg
This book is published by Oxmoor House and is available where books are sold.
For more information, visit CarbLovers.com.
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Showing posts with label weight loss. Show all posts
Showing posts with label weight loss. Show all posts
Monday, August 23, 2010
Tuesday, January 27, 2009
Super Healthy Recipes For The Big Game
(NAPSI)-Ever since you made a New Year's resolution to eat more nutritiously, you've followed your playbook without fumbling. You've taken a time-out from overindulging in higher-fat foods, scrambled to make smart choices when dining out, and avoided interference from colleagues who brought treats into the office.
Keep your offense strong during the big game by filling up on low-calorie-density vegetables, fruits, high-fiber starches and lean protein. The Volumetrics® approach developed by Dr. Barbara Rolls--and incorporated into the Jenny Craig Program--allows you to feel full on fewer calories. So you'll still be able to enjoy snacking with your fellow football fans-without sacking your hard-earned weight loss efforts.
"Socializing with friends doesn't have to mean abandoning your healthy eating behaviors," explains Lisa Talamini, RD--vice president, Research and Program Innovation for Jenny Craig, Inc. "All it takes is a little preplanning and a positive weight loss mindset.
"Have a filling snack of fresh fruits or a bowl of soup before you leave home, so you don't arrive at the party hungry. Or bring a vegetable party platter with you and dip crunchy veggies into one of the tasty dips below to score your own weight loss touchdown."
Tex-Mex Salsa
1¾ cups canned black beans, rinsed and drained
2 cups canned whole-kernel corn, drained
1 cup seeded, chopped red or green bell peppers
½ cup chopped fresh cilantro or fresh flat-leaf parsley
1 cup chopped scallions
3 Tbsp. lime juice
2 Tbsp. red-wine vinegar
½ tsp. ground cumin
¼ tsp. salt
¼ tsp. hot pepper sauce
Combine all ingredients in a large bowl. Salsa can be refrigerated for up to three days.
8 servings (½ cup each). Per serving: 95 calories, 18g carbohydrate, 1g fat, 5g protein
Mel's Fresh Lemon Hummus
¼-⅓ cup freshly squeezed lemon juice
2 cups canned chickpeas, rinsed and drained
¼ cup tahini
2 tsp. chopped garlic
1 tsp. grated lemon zest
½ tsp. salt
Puree ¼ cup lemon juice with the rest of the ingredients in a blender or food processor until the texture is slightly chunky. If desired, stir in more lemon juice.
10 servings (2 Tbsp each). Per serving: 90 calories, 13g carbohydrate, 3g fat, 3g protein
Recipes from The Volumetrics Cookbook for Jenny Craig by Barbara Rolls, published by Harper Collins, 2007. For more recipes and information on Volumetrics, see The Volumetrics Eating Plan by Barbara Rolls, also published by HarperCollins, 2007.
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Keep your offense strong during the big game by filling up on low-calorie-density vegetables, fruits, high-fiber starches and lean protein. The Volumetrics® approach developed by Dr. Barbara Rolls--and incorporated into the Jenny Craig Program--allows you to feel full on fewer calories. So you'll still be able to enjoy snacking with your fellow football fans-without sacking your hard-earned weight loss efforts.
"Socializing with friends doesn't have to mean abandoning your healthy eating behaviors," explains Lisa Talamini, RD--vice president, Research and Program Innovation for Jenny Craig, Inc. "All it takes is a little preplanning and a positive weight loss mindset.
"Have a filling snack of fresh fruits or a bowl of soup before you leave home, so you don't arrive at the party hungry. Or bring a vegetable party platter with you and dip crunchy veggies into one of the tasty dips below to score your own weight loss touchdown."
Tex-Mex Salsa
1¾ cups canned black beans, rinsed and drained
2 cups canned whole-kernel corn, drained
1 cup seeded, chopped red or green bell peppers
½ cup chopped fresh cilantro or fresh flat-leaf parsley
1 cup chopped scallions
3 Tbsp. lime juice
2 Tbsp. red-wine vinegar
½ tsp. ground cumin
¼ tsp. salt
¼ tsp. hot pepper sauce
Combine all ingredients in a large bowl. Salsa can be refrigerated for up to three days.
8 servings (½ cup each). Per serving: 95 calories, 18g carbohydrate, 1g fat, 5g protein
Mel's Fresh Lemon Hummus
¼-⅓ cup freshly squeezed lemon juice
2 cups canned chickpeas, rinsed and drained
¼ cup tahini
2 tsp. chopped garlic
1 tsp. grated lemon zest
½ tsp. salt
Puree ¼ cup lemon juice with the rest of the ingredients in a blender or food processor until the texture is slightly chunky. If desired, stir in more lemon juice.
10 servings (2 Tbsp each). Per serving: 90 calories, 13g carbohydrate, 3g fat, 3g protein
Recipes from The Volumetrics Cookbook for Jenny Craig by Barbara Rolls, published by Harper Collins, 2007. For more recipes and information on Volumetrics, see The Volumetrics Eating Plan by Barbara Rolls, also published by HarperCollins, 2007.
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Wednesday, November 5, 2008
Ten Solutions for Guiltless Gobbling
(ARA) - For most Americans, Thanksgiving without turkey is like the Fourth of July without fireworks. That’s why it’s important not to deprive yourself during holiday meals. The holidays are full of temptations and an occasional treat is fine as long as you make sure to keep short- and long-term health goals in mind.
Your weight-loss efforts can absolutely stay on track this Thanksgiving holiday by following simple tips from Weight Watchers that allow you to enjoy yourself.
1. Slow Down for Satisfaction.
When sitting down to the Thanksgiving feast, select foods you don't normally eat so that you can easily eliminate several of the dishes. Do you really need both sweet potatoes topped with melted marshmallows and mashed potatoes? Take small portions, eat slowly and savor every bite. Sit back, take a break and if you’re still hungry continue. Remember, it takes about 20 minutes for your brain to realize your stomach is full.
2. Plan to indulge.
Don’t set yourself up for failure by depriving yourself of the special foods that are prepared and served only on Thanksgiving. Maybe it’s Aunt Martha’s candied yams, Mom’s apple pie or your sister-in-law’s pumpkin cheesecake. Savor the special dishes instead of mindlessly popping cheddar cheese cubes into your mouth before the meal. Decide how much of that favorite food will satisfy you. If you cannot conceive of eating just a small piece of pie, cut something else out to account for the larger slice.
3. Don’t starve yourself beforehand.
You’ll be more likely to gobble up everything in sight. Eat a healthy, balanced breakfast and lunch, and consider a snack before heading to the Thanksgiving celebration to take the edge off your hunger.
4. Be creative.
Practice saying “no” in case you get pressured by well-meaning relatives to eat something you haven’t planned for or don’t want to eat. Try something like, “Thanks, but I’ll have to pass on that pumpkin pie right now because I’m so full from your delicious dinner.”
5. Drink Moderately.
Alcohol adds empty calories and can make you lose sight of your goals. To reduce your alcohol intake, use low- or no-calorie beverages as mixers and alternate alcoholic beverages with low-calorie soft drinks or water.
6. Bag it.
If you're hosting the meal, remember that there is always tomorrow -- and leftovers. But if you won't be able to sleep knowing that there's half a pie in the kitchen, freeze leftovers immediately or wrap portions for your guests to take home.
7. Lighten it up.
Whether you are the host or just bringing a dish to someone else’s home, lighten up those favorite dishes. No one will know the difference. See the lighter version of a Thanksgiving classic below.
8. Get moving.
There are more ways to spend time with family on Thanksgiving than just sitting around eating. Why not go for a walk after supper, or get a game of touch football going in the afternoon?
9. Be thankful for making good choices.
Changing eating behavior and old habits take time. But starting the holiday season off mindful of moderation can be the key to a healthier season.
10. Control emotional eating.
The holidays and stress go hand in hand. Find ways to relax and focus on you overall goals. Exercise daily and make Thanksgiving a day more about family and friends than food. You’ll be thankful you did.
Visit a Weight Watchers meeting for free this holiday season for additional support. To find a meeting location near you visit www.weightwatchers.com or call (800) 651-6000.
Want to indulge? Enjoy with this healthy take on a holiday classic -- pumpkin pie!
Pumpkin Pie with Graham Cracker Crust from Weightwatchers.com
POINTS Value: 3
Servings: 8
Preparation Time: 10 minutes
Cooking Time: 65 minutes
Level of difficulty: Moderate
Ingredients:
3 ounces reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 tablespoon packed light brown sugar
2 tablespoons unsalted butter, melted
2 large egg whites
1 large egg
1/2 cup dark brown sugar
1/4 teaspoon table salt
2 teaspoon pumpkin pie spice, or less to taste
1 cup canned pumpkin
1/2 cup fat-free evaporated milk
4 tablespoons light whipped topping
Instructions:
1. Position rack in middle of oven.
2. Preheat oven to 350 F. Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
3. Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into eight pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields one slice per serving.
Courtesy of ARAcontent
-----
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Your weight-loss efforts can absolutely stay on track this Thanksgiving holiday by following simple tips from Weight Watchers that allow you to enjoy yourself.
1. Slow Down for Satisfaction.
When sitting down to the Thanksgiving feast, select foods you don't normally eat so that you can easily eliminate several of the dishes. Do you really need both sweet potatoes topped with melted marshmallows and mashed potatoes? Take small portions, eat slowly and savor every bite. Sit back, take a break and if you’re still hungry continue. Remember, it takes about 20 minutes for your brain to realize your stomach is full.
2. Plan to indulge.
Don’t set yourself up for failure by depriving yourself of the special foods that are prepared and served only on Thanksgiving. Maybe it’s Aunt Martha’s candied yams, Mom’s apple pie or your sister-in-law’s pumpkin cheesecake. Savor the special dishes instead of mindlessly popping cheddar cheese cubes into your mouth before the meal. Decide how much of that favorite food will satisfy you. If you cannot conceive of eating just a small piece of pie, cut something else out to account for the larger slice.
3. Don’t starve yourself beforehand.
You’ll be more likely to gobble up everything in sight. Eat a healthy, balanced breakfast and lunch, and consider a snack before heading to the Thanksgiving celebration to take the edge off your hunger.
4. Be creative.
Practice saying “no” in case you get pressured by well-meaning relatives to eat something you haven’t planned for or don’t want to eat. Try something like, “Thanks, but I’ll have to pass on that pumpkin pie right now because I’m so full from your delicious dinner.”
5. Drink Moderately.
Alcohol adds empty calories and can make you lose sight of your goals. To reduce your alcohol intake, use low- or no-calorie beverages as mixers and alternate alcoholic beverages with low-calorie soft drinks or water.
6. Bag it.
If you're hosting the meal, remember that there is always tomorrow -- and leftovers. But if you won't be able to sleep knowing that there's half a pie in the kitchen, freeze leftovers immediately or wrap portions for your guests to take home.
7. Lighten it up.
Whether you are the host or just bringing a dish to someone else’s home, lighten up those favorite dishes. No one will know the difference. See the lighter version of a Thanksgiving classic below.
8. Get moving.
There are more ways to spend time with family on Thanksgiving than just sitting around eating. Why not go for a walk after supper, or get a game of touch football going in the afternoon?
9. Be thankful for making good choices.
Changing eating behavior and old habits take time. But starting the holiday season off mindful of moderation can be the key to a healthier season.
10. Control emotional eating.
The holidays and stress go hand in hand. Find ways to relax and focus on you overall goals. Exercise daily and make Thanksgiving a day more about family and friends than food. You’ll be thankful you did.
Visit a Weight Watchers meeting for free this holiday season for additional support. To find a meeting location near you visit www.weightwatchers.com or call (800) 651-6000.
Want to indulge? Enjoy with this healthy take on a holiday classic -- pumpkin pie!
Pumpkin Pie with Graham Cracker Crust from Weightwatchers.com
POINTS Value: 3
Servings: 8
Preparation Time: 10 minutes
Cooking Time: 65 minutes
Level of difficulty: Moderate
Ingredients:
3 ounces reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 tablespoon packed light brown sugar
2 tablespoons unsalted butter, melted
2 large egg whites
1 large egg
1/2 cup dark brown sugar
1/4 teaspoon table salt
2 teaspoon pumpkin pie spice, or less to taste
1 cup canned pumpkin
1/2 cup fat-free evaporated milk
4 tablespoons light whipped topping
Instructions:
1. Position rack in middle of oven.
2. Preheat oven to 350 F. Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
3. Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into eight pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields one slice per serving.
Courtesy of ARAcontent
-----
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Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
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