As I begin my third week I am down 12 pounds. That is even after going to Arizona and going off my diet a bit. As I was eating and drinking this past weekend I thought a lot about my relationship with food and how it has effected my overall health over the past decade. I am a bored snacker, an emotional eater and I love sweets! Was I in for it or what? Couple that with getting older and a slowing of my metabolism and extra pounds cam and stayed. As I have been eating more whole foods and making better choices I have been feeling so much cleaner and my brighter. And after changing your habits a bit, the cravings go away. In fact, I craved a pint of water instead of sweet tea and I wanted an apple rather than a cookie. Anyone who knows me knows that is a HUGE feat. I love cookies. So much so it was my first word as a baby. No joke.
So I went to the store after returning home from Arizona. This was what I bought for the week. Maybe this will help you decide on some healthy choices:
- Apples
- oranges
- lettuce
- cauliflower
- broccoli
- bell peppers
- zucchini
- mushrooms
- onions
- yogurt
- sweet potatoes
- hot peppers
- strawberries
- blueberries
- mixed nuts
- tuna
- unsweetened soy milk
- plums
- protein shakes
A Quick Zucchini Boat Recipe:
Cut a large zucchini in half length wise. Scoop out the middle of each half. You can add the scooped out material to the saute.
Coat the inside of each piece with some fat free ricotta cheese.
Dice 1 bell pepper, 1 onion, I cup of cauliflower, 1 cup of broccoli, small hot pepper and half of a small zucchini. Saute in non fat cooking spray and add seasonings to taste. I often add salt, pepper, garlic and cajun.
When tenderish, scoop filling into prepared boats. Bake at 400 degrees for 30 minutes. Top with low fat Italian cheese blend. Cook for an additional 15 minutes.
Enjoy!