Can you believe it’s February already? If you’re anything like me, it may be time for a New Year’s resolution check-in. (My
biggest resolution was to stop cursing so much...definitely a work in progress.) The key to keeping committed to your
goal—whether it’s to lose 10 pounds by summer, or to cook lower-calorie recipes at home more often (EatingWell’s easy,
delicious 500-Calorie Dinners
can help you do both)—is to renew your vows. Then
troubleshoot the obstacles that are getting in your way. Here’s some help:
The problem: You’re too busy to plan and cook healthy meals.
The solution: Simplify.
Don’t try to prepare gourmet meals every
night of the week;
stick to speedy dinners that require few ingredients and are ready in 30 minutes. (Find
ideas for fast, low-cal dinners here
.) If your schedule tends to be unpredictable, skew toward recipes with
ingredients that aren’t super perishable. Skillet Gnocchi with
Chard & White Beans
is a stand-by at my house.
The problem: You miss your favorite foods.
The solution: Eat them.
If you’re giving up all the foods you love, your “I will eat
healthier” resolution needs tweaking. If your goal is to lose weight and keep it off forever, it’s actually essential to make
sure that the changes you’re making are ones you can live with. Budget desserts into your eating plan. Make room for a glass
of wine if you want one. Try these
100-calorie chocolate desserts to have a treat but keep calories in check
The problem: You blew it.
The solution: Get over it.
For lots of people, going overboard on, say, brownies or pizza,
sets off a downward spiral of eating that can last for days. (Oh, well, this week is shot... I’ll start again on
.) Learn to see little lapses for what they are: little lapses. Acknowledge, forgive and forget. Get right back on
track—by planning a delicious, light next meal—like Mache &
Chicken Salad with Honey-Tahini Dressing
—that will remind you just how yummy low-calorie nutritious meals can be!
The problem: You working hard to cut back on calories but you’re not losing weight.
The solution: Give yourself a refresher on portion sizes.
Three ounces of meat (or other
protein) looks like a deck of cards, a medium potato should be the size of a computer mouse and a quarter cup of anything
should be about as big as a golf bowl. Measure out the recommended portion of cereal before you dump it in your bowl and see
how far it fills to the top. Find out how much your soup ladle holds: If it’s 3/4 of a cup, you’ll forever know that two
scoops equals a satisfying 1 1/2 cup serving. (Fill ‘er up with Chicken Mulligatawny