Sunday, April 27, 2008

The one thing I am trying to work on this week ~

I am working on being as good as I can be for me right now.

I am 3 months pregnant and I am down 3 pounds from the New York vacation. I do not encourage or promote weight loss during pregnancy! Any DR will tell you the exact opposite. However it is normal and okay to lose a few pounds in the first trimester when you add in the severe nauseousness that accompanies it. And even though this baby is doing nothing to my stomach compared to Benjamin's pregnancy(15 pound loss in 3 months). I have still been pretty nauseous with loss of appetite.

Pregnancy forces me to have small portion meals, every 2-3 hours. And I am going to really try and carry that through to post-pregnancy. In the past that is my major downfall. Starving self by not eating, then gorging down on anything in site and lots of it. So at least one of my goals(small portion meals) is being reached right now. :)

Now especially at this time, I really need to make every calorie count that I put into my body. I am not obsessing about it. Just trying my best to get in the fresh fruits and veggies in every day. And eat whole wheat grains as opposed to whites. I have been eating a lot of cereal. I just do this when I am pregnant. I can't tolerate real milk when not carrying a baby. But, when I am pregnant.........look out cereal aisle! I have been sticking to whole grains and good fiber filled cereal.

So yes, once in awhile I order that pizza or make that batch of cookies. But for the most part, I am really trying to just make every calorie count that goes in to my body. :) What one thing are you working on this week? Share!


This elegant mix is both light and filling -- perfect to serve a few friends on a sultry night.S erves 4
10 baby artichokes, peeled and quartered
2 cups diagonally cut asparagus
1/3 cup thinly sliced radishes
3 green onions, thinly sliced
1 19-oz. can white beans, rinsed and drained
3 cloves garlic, minced
2 tsp. lemon juice
1 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
8 large romaine leaves

1. Steam the artichokes for 8 minutes. Add the asparagus and steam about 2 minutes more, or until crisp-tender. Drain and run vegetables under cold water. Let cool.
2. Make dressing: Whisk together garlic, lemon juice, olive oil, salt, and pepper.
3. Combine radishes, onions, and beans in salad bowl with half of dressing and toss well. Gently stir in artichokes and asparagus.
4. To serve, place 2 romaine leaves each on four plates. Divide salad equally among plates and drizzle with remaining dressing.


I found this great article featured on YAHOO news. I am always trying to find a way to make my salads more exciting and healthy. I hope you enjoy this article as much as I did!

Five salad veggies have turned out to be antioxidant superstars. Toss a handful into any bowl and you'll instantly up your defenses against everything from wrinkles to heart disease and even help make your RealAge younger. Punch up the antioxidant power even more by seasoning some olive oil and vinegar with a few of the herbs and spices below. Health food doesn't get any easy-breezier!

5 Superstar Veggies
Red chicory

8 Stellar Seasonings
Fresh ginger

The #1 Vegetable Of the 27 vegetables scientists studied, the almighty artichoke led the antioxidant pack. Plus it's rich in both fiber and folate, two good-for-you nutrients. Look for plump but compact globe-like artichokes with thick, green, fresh-looking scales. The Runners-Up Radishes, broccoli, and even luscious leeks are stocked in most supermarkets. But what's red chicory? An Italian salad favorite with an oddly appealing bitter taste. Try mixing it with romaine.

The High-Powered Herbs and Spices Sage, rosemary, and thyme...when Simon and Garfunkel made them famous, nobody knew they had disease-fighting powers. Cumin, a spice used heavily in Indian food, is even more impressive, as is ginger. But experiment: All of these seasonings are simple ways to boost the health -- and flavor -- of any salad (soups too). Here's a get-you-started recipe.

Monday, April 14, 2008

5 tips to healthy eating on a road trip

Do you pass the time on long road trips by pigging out on unhealthy snacks? If so, it may be time to reconsider what you pack. With proper preparation and imagination, you can take a healthy lifestyle on the road.

Here are some tips on eating healthy during road trips:

1. Know how long your trip will take so you can stock up on supplies.
2. Bring a cooler, and restock it each day.
3. When preparing sandwiches to take along, use whole-wheat bread instead of white, use mustard or horseradish instead of butter or margarine, and use lean-meat fillings, such as ham, roast beef, chicken, or turkey.
4. Bring cut-up vegetables for munching, and fresh fruit for dessert and snacking.
5. Pack plenty of water.