Pile plants on your plate. Focus on eating more plants. Crowd out
your plate by packing in as much produce as you can. You’ll feel fuller, and
you’ll be practicing portion control without even thinking about it.
Do weekly weight checks. Once you start making changes, you are
probably agitated to see the numbers go down quick, but obsessing with the
scale on a daily basis won’t help. Instead, it’s better to give it a week–the
rule of thumb is to weigh yourself every week using the same scale, preferably
in the morning.
Make healthy food visible! Display fruit on your kitchen
countertop, whether it’s in a pretty bowl or on a decorative cake stand.
Whenever you want a snack, you’ll see the fruit first and hopefully reach for
Gorin, MS, RDN, dietitian in the New York City area and contributing blogger at
Meal prep in advance. Preslice vegetables and fruits, and keep in
air-tight containers at eye level in the front of your fridge. They should be
the first items you see when you need a quick snack. Having presliced veggies
makes it easier to whip up omelets, salads, casseroles and soups. If you feel
you pressed for time to slice your own fruits and veggies, most grocery stores
sell them presliced from their kitchens. Keep in mind this is more expensive,
but the extra cost is worth it if it means you’re more likely to eat more
fruits and vegetables!
Don’t skip meals. To jump-start weight loss (and maintain it!), get
your hunger in check by choosing satiating meals and snacks every three to four
hours. For optimal hunger control, aim to have meals and snacks that contain
both protein and fiber–two nutrients that have serious staying power.”
Some time back I joined a sited called My Fitness Pal. The site was recommended to me by my doctor and is the perfect site for me, maybe you too if you're trying to lose weight. Anyway, they sent a post that is titled 21 Weight Loss Tips and I thought I would share them with everyone. Here is the 1st tip.
1. Make your food beautiful. We eat with our
eyes as much as we do with our mouths! After a season of stunning holiday food,
you’d benefit from putting the same effort into making healthy meals for the
new year. Instead of throwing veggies into a bowl, plate them with care, cut
them in new ways and pick lots of colors. Take that extra step to enjoy the
process of eating healthy options.
Pack nutritious snacks. Bring a small snack to work, and eat it
30 minutes before you begin your commute home. This will curb the insatiable
hunger, preventing a trip through the drive-thru. It will also make dinner
preparation or last-minute stops at the grocery store so much more bearable! My
favorite options are almonds or a Greek yogurt.
26. Nuts: Nuts are just fine stored in a cool, dark spot.
27. Dried fruits: No need to refrigerate. Nope.
28. Cereal: Cereal is wonderfully happy in the pantry.
29. Vacuum-packed tuna: You might not be sure, but that tuna has been sealed,
just like in a can, so it’s more than fine stored at room temperature.
30. Herbs: If you pick up fresh herbs from the grocery store,
instead of stuffing them back in the suffocating plastic bag, place them in a
water-filled glass jar on your kitchen counter, creating an herb bouquet to use
31. Real maple syrup: As with honey, that maple syrup will crystallize and
get goopy if stored in the fridge.
21. Hot sauce: Make more room in your fridge, and store hot sauce in
your pantry — even after it has been opened. All the preservatives and spices
keep it safe for topping your eats.
22. Spices: Ground spices do not need to be refrigerated. Ever.
23. Coffee: Many think coffee deserves a special place in the
fridge or freezer, but it actually is best at room temperature so its natural
oils can really flavor your favorite cup of joe. Buy in small batches for
really fragrant, and rich, morning coffee.
24. Soy sauce: Yes, there is more than enough natural preservatives
(salt) in soy sauce for it to remain safe if stored at room temperature.
25. Some salad dressings: Just like other condiments, most salad dressing,
especially ones that are vinegar- or oil-based, are just fine stored outside
the fridge. Cream-, yogurt-, or mayo-based dressings should be stored in the
16. Ketchup: Yup, your ketchup is just fine in your pantry — even
after it has been opened. Because of the amount of vinegar and preservatives,
it will do just fine (think ketchup packets at your favorite fast-food
17. Jam: Due to the high amount of preservatives in jams and
jellies, they are also OK to store in the pantry after opening.
18. Stone fruits: Stone fruits aren’t friends of the fridge, so leave
them on the counter until they’re ripe, and then eat.
19. Pickles: Another item high in preservatives, mainly vinegar,
pickles will stay crisp in the pantry. But, if you’re a fan of cold ones, store
them in the refrigerator door, which leaves the coldest spots of the fridge for
items that really need the space.
20. Garlic: Store garlic in a paper bag in a cool, dark spot, and
it holds its wonderful flavor for weeks.
6. Peanut butter: Peanut butter does just fine stored in a cool, dark
7. Bread: You might be tempted to store bread in the fridge, but
it actually dries out faster. Instead, store it in a cool cupboard or bread box
for a fresh slice.
8. Bananas: Leave those bananas on the counter, and if they turn
brown before you get to them, toss them in the freezer to make banana bread at a later date.
9. Most oils: Pretty much all oils are safe to store at room
temperature. If the oil has a lower saturated-fat content, such as safflower or
sunflower, it will benefit from being kept cool, so store it in a dark cabinet
or the fridge door.
10. Avocados: Store avocados on the counter and any leftovers in the
fridge. But they’ll lose flavor, so it’s a good idea to use a whole one when
making the cut.
I thought this would be very beneficial information to share. I knew about a few of them but not others. Since there are so many I'll be posting them in groups of 5. This information is from Daily Savings
just hit the grocery store, and your fridge is overflowing. But do all those
things actually belong in the refrigerator? The thing is, most fresh fruits and
vegetables can survive without refrigeration — along with some other interesting
to the US Department of Agriculture,
there are two types of bacteria that cause problems. Pathogenic bacteria leads
to food-borne illnesses, and spoilage bacteria changes the way foods look,
smell, and taste. When food develops dangerous levels of pathogenic bacteria,
it could look, smell, and taste normal while still being dangerous. But when
spoilage occurs, something can taste gross but won’t necessarily make you sick.
Confusing, right? Here’s a list of 31 items that will do just fine outside the
too cold, starches found in potatoes turn to sugar, yielding an off flavor.
Keep potatoes stored in a paper bag in a cool, dark cupboard or drawer. Same
goes for sweet potatoes.
luscious honey will turn to crystallized gunk if it is stored in the fridge.
Store it at room temperature and out of direct sunlight for happy honey.
actually start losing their flavor and become quite mushy if left in the
fridge. Leave on the counter and use when they have a slight give to the
just like tomatoes, start to loose flavor and texture after spending time in
the fridge. Leave them on the counter, and toss them in the fridge for 30
minutes prior to eating if you want a crisp bite.
best place for onions is in a paper bag in a cool, dark cabinet or drawer. If
stored in the fridge, they soften and impart an oniony scent on nearby foods.
This is something I feel needs to be spread to anyone who takes prescription drugs on a daily basis. John and I both do and are on the 'call when my refill is ready' program with our pharmacy. This has worked great - most of the time. I've been on 2 prescription drugs for several years and after a while they went from a 1 month supply to a 3 month supply which is great. John's are the same. He takes 2 prescription drugs daily and they haven't changed in several years. But - he had a 3rd prescription added about 2 years ago for his blood pressure. This one was put on the 3 month supply program but after 2 months they took him off this med. That is when the problems started.
Around what would have been his 3rd month of taking the pharmacy called to say his refill was ready. He told them he was no longer on that med. No problem - we thought. 3 months later he got a call from the pharmacy saying his refill was ready - again he told them he no longer took this medicine. The following 3rd month the same call came through so he went to the pharmacy and informed them - again - in person that he no longer took this med. No problem. This has gone on for almost 2 years with him repeating that he no longer took this med. They promised the records were marked and we wouldn't hear from them again with this refill. Problem solved - Nope!
A couple days ago we received a call from the pharmacy that his refill was ready for pick up. I really thought this was taken care of but apparently not. Then it hit me. When is the insurance company billed for these refills? We went to the pharmacy and I ask that specific question. Guess what!!! It is billed when the prescription is refilled and not when it is picked up. I ask what happened when the med wasn't picked up. I was told that it goes back on the shelf after 2 weeks. Is the billing reversed to the insurance company? I was told it us supposed to be but she never said it WAS.
So, he and I have both been dropped from the automatic refill program. I don't want my insurance company being charged for meds that I don't take because I know that in the long run that charge is going to end up raising my rates even more than they already are.
all been there: watching a pie through the oven window hoping the filling is as
warm as the quickly browning top and sides. Cover the pie loosely with aluminum
foil to help the center even out without burning the edges.