Health is Wealth: Tips to Achieve a Longer, Healthier Life

Many of us have heard the statement “Health is Wealth,” but what does it mean? It means that having good health is more valuable than having material wealth. If we are not healthy (physically, mentally, or socially), wealth means nothing to us.

With good health comes gratitude, and gratitude reduces materialism. With Thanksgiving approaching, we often acknowledge what we are grateful for in life. I am genuinely thankful for the gift of good health and realize it is what matters in life. But good health isn’t always granted to you. For some of us, we need to work on achieving  healthy lifestyle constantly. Below are a few guidelines to attain a healthier life:

Think positively! Developing an optimistic attitude can alter your life in surprising ways. According to the Mayo Clinic, “The positive thinking that usually comes with optimism is a key part of effective stress management. And effective stress management is associated with many health benefits.” Avoiding unpleasant situations isn’t realistic, but approaching unpleasantness in a more positive, productive way can help reduce stress and anxiety.

Eat a balanced diet. Eating a healthy diet is an essential step in maintaining good health. This means eating a wide variety of foods in the right proportions. Fruits, vegetables, lean meat, poultry, milk, and whole-grain foods create a balanced diet.

Exercise (almost) every day. Staying active and moving your body regularly will improve blood circulation and release muscle tension that results in a stronger body and mind. Strive for 30 minutes of physical activity on most days of the week. If you have a desk job, make sure you get up and move around every couple of hours and stretch your muscles from time to time. Exercise can positively affect mood and reduce stress.

Increase emotional health. When you improve your physical health, you will often experience greater mental and emotional well-being. Exercise releases endorphins, which are powerful chemicals that boost our mood and provide energy. Surround yourself with positive, supportive people and create a work-life balance between your daily responsibilities and the things you enjoy.

Get quality sleep. The National Institute of Health recommends 7-8 hours of sleep per night for adults. NIH also points out the importance of staying on a consistent sleep schedule, having a quiet and comfortable environment, turning off all electronics, and avoiding eating large meals before bedtime. Sleep is as important as regular exercise and eating a balanced diet and will help you maintain optimal health and well-being.

Reduce stress. Focusing on the tips above can help minimize stress in our daily lives. Find a balance between your work and personal life, find a sense of purpose in life apart from work, get enough sleep, practice physical activity habitually, and adopt healthy habits.

Quote of the Week: “Simply enjoy life and the great pleasures that come with it.” ~ Karolína Kurková

Recipe of the Week: Vegetarian Chili

With the variety of spices, beans, and vegetables, you won’t miss the meat in this hearty chili. The key for texture and flavor is to blend a portion of the chili. Adapted from: https://cookieandkate.com/vegetarian-chili-recipe/

INGREDIENTS:

    2 tablespoons extra-virgin olive oil

    1 medium red onion, chopped

    1 large red bell pepper, chopped

    2 medium carrots, chopped

    2 ribs celery, chopped

    ½ teaspoon salt, divided

    4 cloves garlic, pressed or minced

    2 tablespoons chili powder

    2 teaspoons ground cumin

    1 ½ teaspoons smoked paprika

    1 teaspoon dried oregano

    1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices

    2 cans (15 ounces each) black beans, rinsed and drained

    1 can (15 ounces) pinto beans, rinsed and drained

    2 cups vegetable broth or water

    1 bay leaf

    2 tablespoons chopped fresh cilantro, plus more for garnishing

    1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste

Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or grated cheddar cheese.

INSTRUCTIONS:

  1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
  2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from the heat.
  4. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  5. Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice.

How to Eat Like a Normal Person Without Dieting

One of my first blogs was titled ‘Are you following a diet or a lifestyle?’ The message was about making healthy choices over the long term versus sticking to “a diet” or weight loss plan.  It took me many years of trying various diets to understand that good health does not have to include a restrictive diet and long list of rules that limit foods or food groups. My goal was to not be on a diet, but to have a healthy lifestyle that would prevent disease and promote longevity.

There is so much information available online, in bookstores, and on magazine racks about diets and weight loss strategies. Information overload can be confusing and may also create a distorted sense of societal norms. Cultural bias around food choices and body type is prevalent everywhere. How you approach your daily food intake is different for everyone and you shouldn’t have to explain your food choices to anyone.

For about a decade, between my mid-30s to mid-40s, I incorporated running into my weekly workouts, which led to sprint triathlons, half marathons, and then marathons. During this time,  I abandoned “dieting” because I was always hungry and knew I was burning extra calories. Training for races, working, and raising small children was an exciting but challenging experience that required planning. Knowing I needed to fuel properly before, during, and after a workout was imperative to my performance and overall health. I simplified my approach to food by eating quality whole, unprocessed foods while not restricting food groups, other than meat (personal preference).

Just as you need a plan to train for a race, you also need a plan to live a healthy life. Below are a few approaches that may help encourage healthy choices:

  • Be mindful. Deliberately pay attention to your hunger cues and eat when you are hungry and stop when you feel full. Creating awareness of how food choices affect your body, feelings, and mind will help you feel your best.
  • Eat regularly. If you start with a healthy breakfast, you are more likely to continue making good eating choices for the remainder of the day. Regularly fueling your body helps you stay full and avoid overeating.
  • Think simple. The goal is to make small changes, but not all at once. Meal planning, beginning a new exercise program, or cooking at home more often does not have to happen at the same time.
  • Enjoy more produce. There is an abundance of fruits and vegetables to choose from at the grocery store or farmer’s market. Add a serving to each meal to crowd out other foods that are higher in fat and calories.
  • Move your body. Regular exercise is good for your mind and your body. Incorporating some form of exercise every day can help clear your mind, improve your sleep, and build muscle. You don’t have to commit to hours at a gym. It could simply be a daily walk or a 30-minute body weight workout in your basement. The idea is to make it a habit like brushing your teeth.
  • Drink water. Sometimes when I feel hungry a few hours after breakfast, I chug 16 ounces of water and wait to see if I am still hungry. Often times hunger can be confused with thirst. I also drink a glass of water before each meal to curb overeating. Drinking an abundance of water also helps with digestion.

The bottom line is to choose health-promoting behaviors that you can sustain over time. The best self-care is when you commit to consistent, personalized, healthful actions for optimal health.

Quote of the Week: Do what you feel in your heart to be right—for you’ll be criticized anyway. ~ Eleanor Roosevelt

 Recipe of the Week: General Tso’s Cauliflower

This tastes exactly like Chinese takeout but so much healthier! Tested on the family with two thumbs up. I reduced the amount of soy sauce in this recipe and only used 1/8 cup brown sugar. So yummy! Adapted from https://www.liveeatlearn.com/general-tsos-cauliflower/

INGREDIENTS:

Cauliflower:

1/2 head cauliflower

1/2 cup flour

2 large eggs whisked

1 cup panko breadcrumbs

1/4 tsp each salt and pepper

Sauce:

1 Tbsp sesame oil

2 cloves garlic minced

1 Tbsp fresh grated ginger

1/2 cup vegetable broth

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup brown sugar

2 Tbsp tomato paste

2 Tbsp cornstarch dissolved in 2 Tbsp cold water

Prep: Preheat oven to 400°F. Arrange workspace, placing flour, egg, and panko in separate bowls. Mix salt and pepper into panko. Cut cauliflower into bite-sized florets.

Dredge: Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until crispy.

Sauce: Set a small saucepan over medium heat and add the sesame oil, garlic, and ginger. Cook for 2 minutes, until fragrant, then add remaining sauce ingredients except the cornstarch mixture. Whisk to combine and bring to a simmer. While whisking, slowly pour in the cornstarch mixture. It should thicken quickly; if not, continue simmering until thick.

Assemble: Drizzle sauce over the baked cauliflower and gently toss to evenly coat. Serve cauliflower over warm rice or quinoa.

General Tso’s Cauliflower

Defining a Healthy Body Weight and Composition

How do you know if your weight is appropriate for your height or if the number on the scale is jeopardizing your overall health? My son recently had a physical exam to be cleared for college athletics. When I looked at his vitals listed on his form, his body mass index (BMI) read 25.3, which is considered “overweight” based on his height and weight. This reading surprised me because he is far from overweight and, on the contrary, quite physically fit. BMI is an estimate of how much body fat a person has and it is calculated by dividing a person’s weight in pounds by his or her height in inches. The calculation is:  [weight (lb) / height (in) / height (in)] x 703. You can also use a BMI calculator. The BMI score means the following:

BMI

Underweight                           Below 18.5

Normal                                    18.5–24.9

Overweight                             25.0–29.9

Obesity                                   30.0 and Above

More than two-thirds of adults in the United States have a BMI higher than 25, but this statistic may be misleading because this calculation does not consider body composition. The limitations to this calculation method may include an overestimate of body fat in athletes and people who have a muscular build. On the contrary, it may underestimate body fat in older persons and others who have lost muscle.

BMI combined with waist circumference is a better indicator of body fat on a person. According to the CDC, “measuring your waist circumference is another way to estimate your risk of developing weight-related health conditions, such as type 2 diabetes, high blood pressure, and coronary artery disease. To measure yours, place a measuring tape right above your hip bones. Keep it snug but not too tight, and take the measurement right after you exhale. A circumference larger than 35 inches for women and 40 inches for men indicates you’re at an unhealthy level.” Basically, your waist circumference should be less than half your height.

Researchers from the Perelman School of Medicine at the University of Pennsylvania point out that “the body mass index (BMI), based on the weight and height, is not an accurate measure of body fat content and does not account for critical factors that contribute to health or mortality, such as fat distribution, proportion of muscle to fat, and the sex and racial differences in body composition.” For example, BMI does not take into consideration where the body holds fat. Visceral fat, which is body fat that is stored within the abdominal cavity and surrounds several important internal organs, is more harmful than fat that sits under the skin.

Visceral fat is the fat that we cannot see, so it is not always easy to know whether a person has an excess of it. A surplus of visceral fat can cause serious health problems such as heart disease, type 2 diabetes, high blood pressure, and breast and colon cancer. Exercise, both cardiovascular and strength training, is a great way to reduce visceral fat. Aim for 30-60 minutes most days of the week, alternating between cardio and strength as well as the intensity of activity.

Having some body fat is healthy and normal. To improve your overall health and maintain a healthy weight, adopt a permanent lifestyle of wholesome eating and regular physical activity. Appreciate your body weight for its influence on health and not just physical appearance. The scale does not always reveal the complete picture of health. Focus on improving your whole self – social, emotional, intellectual, and professional – for balanced health.

Quote of the Week:
The best way to predict the future is to create it.  ~ Peter Drucker

Recipe of the Week: Grilled Swordfish

Swordfish is a perfect fish for the grill because of its firm, lean flesh. Pair with grilled veggies and salad for a complete meal.

Ingredients:

1/4 cup lime juice

2 tablespoons red wine vinegar

1/4 cup extra virgin olive oil

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried basil

1/4 teaspoon cayenne pepper

4 swordfish fillets

In a shallow dish whisk together lime juice, vinegar, olive oil, salt, pepper, basil, and cayenne pepper in a bowl. Put the swordfish in the bowl to cover and let marinate in the fridge for 15 minutes.

Preheat a grill to high heat (450-500 degrees) and scrape the grill clean (if not already). Spray grill with non-stick cooking spray. Grill the fish for 5-7 minutes per side, or until the fish flakes easily with a fork. Actual grilling time will depend on the thickness of your fillet.

The Role of Metabolism for Weight Management

According to the Mayo Clinic, your metabolism influences your body’s basic energy needs, but how much you eat and drink along with how much physical activity you get are the things that ultimately determine your weight.

The term metabolism refers to all the processes in the body that naturally use energy. However, the way you increase or decrease the rate you burn calories depends on your age, gender, daily habits, and any underlying health conditions. Your resting metabolic rate, or RMR, is the number of calories you burn while sedentary. Your RMR is approximately 60 to 75% of your total daily calorie needs. Everyone’s RMR is different. For example, someone who is very large and muscular needs more calories to maintain his body at rest than someone very small. As you get older, your muscle mass decreases and fat accounts for more of your weight, which slows down calorie burning.

We often blame metabolism for weight gain and are mystified by teenagers who can eat anything they want and not gain weight. Unfortunately, weight gain is a complicated process. It’s often a combination of genetics, hormonal controls, diet composition, and the impact of the environment on your lifestyle, including sleep, physical activity, and stress.

Below are a few ways to boost your metabolism at any age:

Eat more protein. Eating small amounts of lean proteins each day, like chicken and fish, may increase the number of calories you burn. Easy ways to incorporate more protein is to choose Greek yogurt which contains 17-20 grams of protein, pairing peanut butter with fruit, or snacking on cheddar cheese.

Strength training. When your body has more muscle mass, you burn more calories, even when resting. Aim for at least two weight sessions a week. Try the row + weights work out below! All you need is a rowing machine (at most gyms) and two dumbbells!

  • 6 x 500 m row
  • 6 x 10 bicep curls
  • 6 x 10 overhead press
  • 6 x 15 weighted squats
  • 6 x 10 weighted lunges (each leg)

Get more sleep. Regular sleep deprivation wreaks havoc on your hunger and appetite hormones, which may cause you to overeat. Shoot for 7-8 hours of uninterrupted sleep each night.

Exercise. Physical activity that raises your heart rate such as running, swimming, aerobics, and walking, fuels your metabolism and helps burn calories. Rigorous exercise may also suppress your appetite post-workout. The workout above incorporates cardio, too – killing two birds with one stone!

Eat often. To keep your brain and body full of energy, eat regularly through the day. Eating four to five small meals throughout the day while being mindful of the amount you eat at each meal will help boost your metabolism.

In addition to the tips above, any extra movement helps burn calories, so seek ways to walk and move around a few minutes more each day. This may include gardening, doing laundry, or taking the dog for an extra walk. Even simple movements like sitting up straight or standing at your desk will boost your energy and improve your metabolism.

Quote of the Week: Positive thoughts generate positive feelings and attract positive life experiences.

Recipe of the Week:
No-Bake Dark Chocolate Coconut Almond Butter Energy Bites

This is an excellent snack as a pre-workout, after-dinner treat, or healthy addition to your kid’s lunchbox.

Ingredients:

· 1 ½ cups of old-fashioned rolled oats

· ½ cup of ground flax seed

· 1 teaspoon of cinnamon

· ⅓ cup of unsweetened coconut flakes

· ½ cup of raw honey

· ½ cup of almond butter

· 1 teaspoon of vanilla extract

· ½ cup of dark chocolate chips

Directions:

Mix all ingredients in a large bowl. Form energy bite mixture into 1″ balls and place on a parchment paper-lined baking sheet. Cover and place in the refrigerator for 2 hours. Enjoy! 

No-Bake Dark Chocolate Coconut Almond Butter Energy Bites

How to Eat Healthy When Eating Out

Planning a special occasion dinner on the town or just a break from the kitchen? Dining out can be social and relaxing, but it can also be healthy with some planning. We all know that life sometimes gets in the way of cooking a healthy meal at home, but if you think about ways in advance to eat healthy on the go, your heart and waistline will thank you.

Since I eat a primarily plant-based diet, I always look at the menu ahead of time. Some restaurants offer nutritional information on their websites which is a way to learn about items that are lower in calories, saturated fat, and sodium. If it is a special occasion dinner where the sides are a la carte and the portions are large, I will eat mostly sides and take the rest home for another meal. Or, I will swap out a carbohydrate-rich side for an extra helping of veggies. Another way to control portions is to order an appetizer (or two!) for your meal or share a meal to keep the calories (and cost) to a minimum.

When ordering a salad as a meal or appetizer, ask for the dressing on the side and instead of pouring the dressing over the salad, dip your fork into the dressing and then take a scoop of greens. A few other tricks to curb overeating (at home or out to dinner) is to drink water before and during a meal and put your fork down between bites. If you have a late reservation, eat a healthy snack before you go so you don’t dive into the bread basket the minute it hits the table.

The American Heart Association offers some easy swaps below to help you make the healthy choice when eating out:

LOSE IT

  • bacon, sausage & fatty, salty meats
  • white bread, rice and pasta
  • cream-based or cheese soups
  • deep-fried, pan-fried, extra crispy, creamed, stuffed
  • French fries
  • refried beans
  • sour cream, queso
  • salty sauces like soy, teriyaki, cocktail, au jus
  • all-you-can-eat, supersize, buffet
  • traditional desserts, cookies, ice cream
  • soda, sweet tea, sugary cocktails

CHOOSE IT

  • skinless chicken, fish, lean meat
  • whole-grain bread, rice and pasta
  • broth-based soup with lots of veggies
  • grilled, sautéed, roasted, steamed, baked, poached
  • baked potato or side salad
  • pintos or black beans
  • guacamole, pico de gallo
  • light sauces flavored with herbs, spices, vinegar, wine
  • a la carte, light menu, salad bar
  • fresh fruit and fruit-based desserts
  • water, 100% juice, diet soda, seltzer, spritzers

Quote of the Week:

“We need to remember across generations that there is as much to learn as there is to teach.”

~ Gloria Steinem

Recipe of the Week: Apple Broccoli Cauliflower Salad

If you are looking for ways to get your vegetable and fruit intake for the day, this recipe is for you! I adapted the recipe from The Real Food Dieticians. One note for the next time I make it (feedback from the family taste test) is I would blanch the cauliflower and broccoli so they are slightly tender and brighter.

INGREDIENTS:

    2–3 small heads of broccoli, chopped (3–4 cups)

    1 head cauliflower (3–4 cups)

    1 medium apple, diced

    2 celery ribs, diced (3/4 cup)

    1/2 medium red onion, diced (1 cup)

    1/2 cup dried cranberries

    3/4 cup chopped walnuts, toasted (sub sunflower seeds for nut-free)

    2/3 cup Lemon Garlic Dressing (see recipe below)

    1/3 cup mayo

    1 Tbsp. fresh thyme (optional)

    Salt and pepper to taste

In a large bowl, toss together all of the ingredients except for the dressing, mayo and thyme. In a small bowl, whisk together the lemon dressing, mayo and fresh thyme. Season with salt and pepper to taste. Add the dressing to the large bowl and toss until well combined. Let salad sit in the fridge for 30 minutes to allow veggies to marinate in the dressing. Store leftovers in an airtight container in the fridge for up to 4-5 days.

Prep tip: This salad can be made a day in advance. Add the walnuts just before serving so that they keep their crunch.

Homemade Lemon Garlic Dressing:

Whisk together –

    1/3 cup organic olive oil

    3 Tbsp. lemon juice

    2 garlic cloves, minced

    1 tsp. lemon zest (optional)

    1/2 tsp. sea salt

    1/4 tsp. black pepper

Apple Broccoli Cauliflower Salad

Creative Ways to Turn Your Dinner Leftovers into Delicious Lunches (or Snacks!)

A few months ago, I wrote about ways to meal prep. One of the easiest ways to have healthy meals ready in your fridge is to double recipes when you cook. I often make a few big meals on the weekend, so there are leftovers for dinners, lunches, or a snack. When preparing meals during the week, I will grill extra meats and vegetables so they can be tossed into a salad or over grains for a hearty lunch. If I am making rice or pasta to accompany dinner, I will double the recipe to use in other meals. When preparing a salad, I wash several heads of lettuce so it is easy to toss together a salad for a next day’s lunch or dinner. It is also easy to create a hearty soup with leftover veggies, meats, and grains.

Fortunately, my family enjoys leftovers any time of the day, so it makes my life easier knowing I can cook big meals and there will be no waste. I know many people who, for various reasons, do not eat leftovers. One reason may be that you are concerned about food safety. Below are tips on how to keep your leftovers safe and fresh to eat for a few days.

  • Do not leave leftovers at room temperature for more than two hours. According to the U.S. Department of Agriculture “Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth. Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated. Throw away all perishable foods left at room temperature for more than 2 hours (1 hour if the temperature is over 90° F, such as at an outdoor picnic during summer).”
  • Transfer food to smaller, airtight containers to speed up the cooling time. This helps keep bacteria out and retain moisture.  After food has been cooled and covered, leftovers can be kept in the refrigerator for 3 to 4 days or frozen for 3 to 4 months.
  • Label containers, so you know how long food has been in your fridge. This step will help take the guesswork out of eating questionable foods. Many potentially dangerous microbes are invisible to the naked eye, so something may look fine when it probably is not.

Making dinners that create good leftovers takes some planning, and some meals even taste better the next day. Below are seven recipe ideas that make great leftovers.

Soba Noodles With Miso, Ginger, and Avocado (from Blissful Basil) – Soba noodles are sturdy and can also are enjoyed cold the next day. You can also top with chicken or a hard-boiled egg for extra protein.

Chicken Burrito Bowls (from Damn Delicious) – Think homemade Chipotle bowls! This recipe was created with leftovers in mind because you can make the ingredients and separate into containers for future lunches or dinners.

Sloppy Joe Baked Sweet Potatoes (from SkinnyTaste) – Prep your meat and sweet potatoes and then keep them separate until you’re ready to eat. Great for leftovers, even better for meal prep.

Roasted Veggie, Chickpea, and Pesto Quinoa Salad (from Ambitious Kitchen) – This protein-packed quinoa salad is great on its own or as a side dish.

Chicken, Broccoli, and Sweet Potato Sheet Pan Dinner (from Cooking Classy) – Sheet pan dinners are easy to prepare and make great leftovers. Swap or add vegetables of choice!

Italian Sausage and Veggie Bowls (from Gimme Some Oven) – Grilled sausage has an abundance of flavor and will last up to four days in the fridge.

Fried Brown Rice With Kale and Turmeric (from Bon Appétit) – This recipe may change your mind about eating kale, and you can make the rice ahead of time for better results.

Quote of the Week: “Do the best you can until you know better. Then when you know better, do better.”

~ Maya Angelou

Recipe of the Week: Lime-Ginger Scallops

My Mom made this dish for me and it was delish! Easy summer dish that takes minutes to make (and there will be no leftovers for this one!). Below is her recipe. Thanks, Mom!

Ingredients:

1 pound of sea scallops

2 tablespoons of flour

2 tablespoons of butter

Lime

Fresh ginger

Salt and Pepper

Dredge scallops lightly in flour. Soften 2 tablespoons of butter with zest of one lime, 1 tablespoon of grated fresh ginger, salt, and pepper to taste.  Mix until incorporated. 

Place in hot skillet and sear scallops on both sides, about three minutes per side. Remove from pan and deglaze the pan with the juice of one lime. Serve with quinoa, pasta salad, or over angel hair pasta.

Lime-Ginger Scallops with Mediterranean Quinoa Salad and Snap Peas

Healthy Foods to Make, Eat, or Bring to a Summer Barbecue

Summer barbecues are a great way to gather friends and family, but eating healthy can sometimes be a challenge. Often, BBQ fare is laden with fat, salt, sugar, and calories. You do not have to deprive yourself of foods you love, but you have to learn how to make healthy choices or control the portions of the not-so-healthy options. As a non-meat eater, I always make a healthy side dish or two to bring to a barbecue or summer party. Dishes may include a tossed garden salad with homemade dressing on the side or a grain bowl. One of my favorite recipes that I make all year long is Jennifer Aniston’s simple quinoa salad (see recipe below).

If you are hosting a party, making healthy dishes ahead of time allows you to be a guest at your party while offering healthy options. Follow this link for inspiration on side dishes that are under 250 calories. Below are some tricks to eating healthy at your next BBQ:

  1. Fill half your plate with raw vegetables and fresh fruit. If you do this first, there is less room on the plate for less healthy options.
  2. If you eat meat, choose a lean protein such as turkey or chicken. If you enjoy fatty meats such as ribs or pulled pork, keep your portion to the size of the palm of your hand (or about one-half cup) and ditch the bun.
  3. Another protein source that is full of fiber is beans. Just 1/2 cup (130 grams) of baked beans supplies 18% of the recommended daily intake for fiber. A healthy option is a hearty bean salad, but baked beans can be nutritious if you make them yourself. Follow this link for a slow-cooker baked bean recipe.
  4. Corn on the cob tastes like summer to me and is perfect when boiled or barbecued. To keep the vegetable healthy, avoid topping with butter and salt.
  5. Choosing coleslaw and potato salad that is vinegar-based instead of mayonnaise-based is a healthier option and cheaper to make at home. If you enjoy the creamier versions, try to stick to a small serving and make it yourself so you can adjust the ingredients. Store-bought versions of these types of salads can have an abundance of saturated fat, sodium, and added sugars.

Quote of the week:

It’s the simple things in life that are the most extraordinary.

~ Paulo Coelho

Recipe of the Week: Jennifer Aniston’s Favorite Quinoa Salad

Made with only six ingredients, this salad can be served as side dish or enjoyed as a main meal.

INGREDIENTS:

½ cup quinoa

1 cup water

1 bunch flat-leaf parsley washed and chopped (thick stems removed)

4 Persian cucumbers, peeled in strips, seeded and diced

2 medium tomatoes diced

1 ripe, but slightly firm avocado diced

2-3 Tbsp extra virgin olive oil

Salt and pepper to taste

  1. In a small saucepan bring water and salt to a boil.
  2. Stir in quinoa, cover and lower the heat to simmer. Cook for 15 minutes.
  3. Put quinoa into a medium size mixing bowl and cool.
  4. Add parsley, cucumbers, tomatoes, avocado and oil to quinoa.
  5. Mix and season to taste with salt and pepper.

Serves 2.

Jennifer Aniston’s Favorite Quinoa Salad