The New Year is upon on us and we’re all in a frenzy to lose the weight we’ve packed on since Thanksgiving. I know I am. Those buñuelos, flans, fruitcakes and turrones didn’t seem too bad when they’re melting in our mouths. But, in a short amount of time, they’ve settled into our waistline! Now that we’re starting afresh, we owe it to ourselves to do a diet check, clean up our eating habits and check those nutritional values.
Next in my series, I’ll discuss certain foods we can (and really should) eliminate in the first few months of the new year which will help us regain control of our diet.
Let’s focus on sparking that fire that’ll get us all excited about reshaping our diets. Without excitement, it can’t be done! Here are some tips to keeping your new diet resolution in check.
COUNT CALORIES This really does work. I’m on this plan right now. Set a goal and stick to it. Even if you’re the type that eats 5-6 small meals throughout the day, keep count of each meal!
WATER FOR CHOCOLATE I’m not saying get rid of chocolate. Never. My life would be disastrous without it. However, if you think about the negative amount of calories a glass has, but how full you’ll be, you can really use a few more glasses per day to make a dent in the bad calories. For every cup of the sweet stuff you enjoy, drink two full glasses of water. Instead of a glass of wine in the middle of the day (for us at-home workers), have agua. Reserve the vino for later in the evening. Water can be a superb substitute for many foods we crave.
Read Related: Nutrition 101: Mom’s Tool Kit for a Healthy Family
A SALAD A DAY One of my go-to dishes requiring very little cooking is a colorful salad. Not your traditional leafy salad—I’m not the biggest fan of those—rather a winter squash and egg salad that is full of nutrients and will definitely leave you feeling satisfied. It’s almost no-fuss and one serving of this delicious salad has the fiber, protein, and complex carbs you need for a balanced diet. So, instead of the pan con tomate we all love, or even the bowl of arroz con frijoles negros, try this. You’re body—and waist—will thank you muy pronto!
BUTTERNUT SQUASH & EGG SALAD
Ingredients 2½ pounds butternut squash, peeled and cut 5 eggs, sliced ½ red purple onion, sliced 4 TBSP olive oil 4 TBSP red wine or sherry vinegar Salt and pepper to taste