Give PEAS a Chance!!

If iceberg lettuce, pickles, and ketchup didn't count... when was the last time you had five servings of fruits and vegetables in one day??

I am a terrible dieter...deprivation just doesn't work for me. And the harder I try NOT to eat something, the more it seems like I want to have it! So I discovered a new strategy...I use ADDITION instead of SUBTRACTION. Instead of saying I can't have Fritos or Reese Cups or Pizza, I just tell myself that I can have any and all of these things after I finish the healthy stuff.

Okay here's your challenge...
For the next week, you have to eat at least five servings of fruits and vegetables per day. You must have at least one serving with each meal and you have to eat it first...then after that you can have anything you want. The idea here is that the fiber in the fruits and vegetables will help you feel full faster and you won't eat as much of the other stuff. Remember, use healthy preparation methods for your fruits and veggies to further enhance your success.

And NO....iceberg lettuce, pickles, and ketchup still don't count!! Good luck! Let me know how it goes. Have a great week

The internet is amazing tool!

In about five minutes, I found a great recipe for Gazpacho and then went on to find out the nutrition information in a green bell pepper and tomatoes! They are LOADED with lycopene and vitamin c. What a great way to incorporate some of these awesome summer vegetables into your diet. My challenge for you this week is to have at least three meatless meals and to make this (or another) recipe that really lets you taste how good “healthy” can be! Happy summer!
GAZPACHO
Makes 6 servings
6 large tomatoes
1 large cucumber, peeled, seeded and finely diced
1 large green bell pepper, finely chopped
1 medium-sized red onion, minced
3 tablespoons red wine vinegar
2 tablespoons olive oil
Juice of 1/2 lemon
2 to 3 tablespoons fresh parsley, chopped (to taste)
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
Salt and fresh ground pepper to taste
Tabasco sauce to taste
To peel the tomatoes, submerge them in boiling water for 15 seconds. Place in a colander and rinse under cold water. The skins should slip right off. Core the tomatoes and gently squeeze out the seeds. Chop half of the tomatoes coarsely and puree the other half in a food processor. Combine the puree and chopped tomatoes in a large mixing bowl. Blend the remaining ingredients with the tomatoes. Cover and refrigerate for several hours before serving. Serve chilled; garnish with herbed croutons if desired.
NUTRITIONAL ANALYSIS PER SERVING: Calories, 99; Fat, 5 g; Cholesterol, 0 mg, Fiber, 3 g; Sodium, 20 mg.
SOURCE: Centers for Disease Control and Prevention/National Center for Chronic Disease Control and Health Promotion www.cdc.gov/nccdphp/dnpa/5aday/
month/tomato.htm