Healthy Eating

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FitSugar Your Tips on Cutting Calories Jan 28, 2010 5:50 AM If getting fit in 2010 and finally losing weight is one of your goals, getting portions under control and learning tricks for cutting calories are great ways to make that happen. Here are some of your tips on how to lower your calorie intake. "Don't drink calories (except milk in cereal)." — pixystik4u "Spritz olive oil spray instead of drizzling while I am cooking." — frenchys An anonymous reader said, "Dip your fork in salad dressing with each bite instead of pouring the dressing on. It makes each bite more flavorful and you end up using much less." "Replace half of every meal portion with salad leaves — whatever it was that you were going to eat, halve your portion, then fill up the plate with baby leaf spinach, or lettuce, anything that is raw, and has no dressing." — ticamorena Zulkey says, "I try to add low-calorie foods to my high calorie food to bulk it up. Like I made a sausage/bean/crouton/asparagus dish from Smitten Kitchen but put it on a bed of spinach. Other than that, I just try to reduce the amount of butter/oil in a recipe so I still get flavor but save about a hundred calories." "Keeping up with what you eat in a food journal helps so you can track any extra calories you're taking in. And a big thing that helps me is to try to eat slower. I tend to inhale my food, but if I take time to eat it, I realize I'm full faster." — katyharper For more of your great tips, [break]keep reading[/break]. "When we go out for veggie burgers, I eat them with just mustard, and one bun. I try to avoid a ton of bread filler. One of my favorite low-cal snacks is fat free Fage yogurt with a bit of onion soup mix in it. I use it as a veggie dip. It has the protein and nutrients I need, esp being a vegetarian." — filmgirl81 imLissy says, "I chew sugar-free gum after meals when I crave something sweet instead of eating candy or cookies." "When you feel like snacking on something that you know is bad for you, get up and go for a walk. If you're not hungry, and it's out of boredom, the walk should distract you." — tuliprush "First off, I measure stuff. That's the best way to really control your portions. I have a kitchen scale handy for meats and use my measuring cups and spoons as scoops. Honestly, my cooking tastes better if I measure properly. Beyond that, having a cup of veggie soup or light salad helps fill out meals so they're more satisfying. And I always try to fill up on high protein and high fiber foods; they keep you feeling full longer." — thatgirljj Autumns_Elegy recommends "Balsamic vinegar instead of salad dressing, and only a very light splash."

kclulu Salad For Breakfast? Jan 13, 2010 9:44 AM For breakfast I will typically have a bowl of oatmeal, protein shake or eggs when I have the time. I recently decided to change it up and add salad to the mix. I know it sounds strange but it is a great way to get another serving of veggies in for the day. Instead of using a dressing I will typically use yogurt to breakfast it up up a bit and add nuts, low fat string cheese, egg, fruit or dried fruit etc., the possibilities are endless! For people who are not incredibly hungry in the morning this is a great because it is very light but healthy and you get a serving of veggies right off the bat.

FitSugar Healthy Eating Tip: Top Frozen Entrees With Extra Veggies Jan 13, 2010 3:00 AM In a rush but still want to enjoy a healthy, veggie-packed meal? Here's a great tip FitSugar reader califab shared when I posted about frozen veggies : "I bring a lot of Whole Foods and Kashi frozen meals to work because I want to have time to work out during lunch (Mexican, Indian, etc). I've been throwing about a cup of mixed frozen veggies on top of whatever it is and microwaving for an extra two minutes. It's yummy, more filling, and helps me get veggies during the busy day. Not as good as fresh everything, but not bad." I did this for lunch today, adding frozen green beans, corn, and broccoli to my Amy's Country Cheddar Bowl . It tasted great, kept me full longer, and was an excellent way to get more fiber and vitamins in my day. If you have other helpful tips or suggestions on how to eat better, post them in the Healthy Eating community group.

FitSugar Turn Steel Cut Oats Into Quick Cook Oats Dec 21, 2009 3:00 AM The importance of eating a healthy breakfast everyday is pretty well known in these parts, and having a bowl of steel cut oats definitely fulfills this requirement. Steel cut oats are a great way to fuel up in the morning because they are high in fiber, protein, and calcium. They also keep you full until lunch, which is helpful when trying to avoid that mid-morning crash. Good things don't come easy though, as steel cut oats take about 45 minutes to cook. This might be OK on a lazy Sunday, but many of us don't have extra time to spare when we're trying to get to work during the week. But if you prep your oats the night before you can enjoy a warm satisfying bowl in about 10 minutes the next day. Learn how when you . In a medium to large saucepan, bring 4 cups of water to a boil. Stir in 1 cup of steel cut oats and let cook for one minute. Turn off heat, cover pot with lid, and forget about it until the next morning. When you wake up turn the heat back on and bring the oatmeal up to a boil. Reduce heat, and let simmer for about 7-10 minutes, stirring often. At this point, you can also add any spices or sweeteners to your oatmeal like cinnamon, nutmeg, or brown sugar. Spoon the oatmeal into a bowl and top it off with fresh or dried fruit and chopped nuts. If you've never had steel cut oats, Winter is the time to try them since it's such a warm, comforting dish. I think steel cut oats are fuller in flavor than quick cook oats and have a better texture too. To save even more time in the morning, make a big batch of steel cut oats over the weekend, which you can store in the fridge for about a week. Then all you have to do is rewarm yourself a bowl before work. Source: Flickr User sleepyneko

FitSugar Learn to Love: Parsnips Dec 16, 2009 7:00 AM Depending where you live, having access to a variety of fresh produce can be hard during the Winter months. Thank goodness that root vegetables are in abundance though. These hearty vegetables hold up perfectly in comforting cold-weather dishes like stews, soups , and curries. And while most people are very familiar with carrots and potatoes, I've always been a sucker for parsnips — the neglected star of root veggies. Parsnips look like a carrot that completely lost its orange hue. In terms of taste, they have the delicate flavors that are usually associated with root vegetables, but I find that a parsnip is sweeter than a carrot or potato. Nutritionally, it's a starchy veggie that's low in calories and is a good source of folic acid, vitamin C, and potassium. They also contain a decent amount of fiber and calcium too. For me, cooking with parsnips is really easy because you can treat them pretty much the same way you do potatoes. I find that parsnips taste best roasted, especially when added to a Winter veggie medley because they add a nice sweetness to the dish. They also taste great diced in a stew or curry, or as a soup puree — especially when paired with cauliflower. For a little something different, add parsnips to your mashed potatoes or a gratin. When shopping, look for medium-sized parsnips that are firm and blemish free. Raw parsnips can be stored for up to four weeks in your refrigerator. Pick some up at your local market this week! Tell me if you love the parsnip in the comments section below.

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Your Tips on Cutting Calories Salad For Breakfast? Healthy Eating Tip: Top Frozen Entrees With Extra Veggies Turn Steel Cut Oats Into Quick Cook Oats

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