It’s a new year, a new list of resolutions, and a new self-promise to keep those pesky pledges. But the number one resolution most people make and break is to lose weight.
Well, fear not, Sur La Table culinary expert Chef Renee Gabbet and Dietician Neha Satsangi of Adventist Bolingbrook hospital, share tips and tricks to help you keep the pounds off, and not sacrifice taste.
Gabbet says the best way to get healthy is to not, “be scared of your produce section.”
Fruits and vegetables are a great way to get the vitamins and nutrients you need, and explore your creativity in the kitchen.
For example, Gabbet shares a recipe of fish in parchment paper with a side of CousCous, tiny whole wheat pasta.
“Just go to whole foods, grab a vegetable that you’ve never seen before and cook it with the fish,” she says.
And if that seems a little daunting, Satsangi offers an easier way to shop.
“the goal is really to look for color, when looking for different fruits and vegetables that provide different nutrients.”
While vegetables provide necessary nutrients, it’s important to employ portion control, Satsangi says. The average daily allotted amount of calories is only 1800 and the average American consumes up to 4000 a day.
But it’s also not a healthy solution to just cut out calories, Satsangi says, in fact,“fat does help you absorb your vitamins and minerals so you do need a little bit of fat in your diet.”
Sherman Trombly is the executive chef at Adventist Bolingbrook hospital, and recently became a client of Satsangi.
“Even if you try to eat healthy, not everything you put into your body needs to be healthy. Trombly offers some realistic advice, “you can indulge every now and again, just keep it in moderation.”
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