5 Diet Resolutions For The New Year
1. Go Slow. Resolving to get more fiber in your diet this year? Any diet change is easier if you take slow, small steps. Vow to add a piece of produce to your brown bag lunch daily. Designate a day as fish day. Package up a single serving of your favorite whole-grain cereal, then treat it as your midmorning snack. 2. Water, Water, Everywhere. Water: It’s cheap, fat-free, and gives your body a quenching boost. Drinking water promotes weight loss, flushes out toxins, improves skin complexion and boosts your immune system. 3. Go for the Gold... and Red... and Purple. Colorful produce is packed with disease-fighting plant compounds, so when you shop, reach for a rainbow. Designate a color-a-day. Maybe Mondays are yellow, with grapefruit, golden apples, or corn starring in meals, while Tuesdays are purple with plum and eggplant. 4. Tackle Mindless Munching. You’re chatting with friends around the dinner table or watching a DVD and you just keep nibbling. Try these tips to reign in the munchies: Pay attention and look at each piece of food you plan to eat. Busy your hands with a glass of water, a cup of tea, or cleaning off the table. 5. Stack the Odds in Your Favor. Don’t forget to help yourself succeed, and to reach out for help when you need it. Buddy up with a friend or family member with diet and weight loss resolutions. Then share your ideas, plans, and successes regularly. www.cprnj.com
Roquefort Pear Salad Eating Right Never Tasted So Good!
• 1/3 cup olive oil • 3 tablespoons red wine vinegar • 1 1/2 teaspoons white sugar • 1 1/2 teaspoons prepared mustard • 1 clove garlic, chopped • 1/2 teaspoon salt • Fresh ground black pepper to taste
INGREDIENTS • 1 head leaf lettuce, torn into bite-size pieces • 3 pears • 5 ounces Roquefort cheese • 1 avocado • 1/2 cup thinly sliced green onions • 1/4 cup white sugar • 1/2 cup pecans
INSTRUCTIONS In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
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