Every time you eat, include at least one serving of fruit or vegetable in your meal or snack.
Stay away from “the white stuff”. Opt for unprocessed foods whenever possible. This means colorful produce, and fibrous grains such as quinoa, brown rice, oatmeal, and whole grain bread.
If you feel like your eating is out of control, keep a Mood-Food journal for one week. Write down everything you eat and what your mood is when you start eating. This will make you more aware of any emotional connection you have to food.
When eating out, check the menu ahead of time online to select a couple healthy options you can choose from when you get to the restaurant.
Stay as active as possible. Exercise breeds energy, a positive attitude, and a health emotional outlet. If you’re feeling overwhelmed, take a walk, jog, or yoga class.
If your muscles are sore, try some light exercise/cardio and stretching to help push the lactic acid out of your muscles, which is causing the soreness.
Remember that you are NOT alone. Choose someone who can help keep you accountable for your behavior without judgment. Someone who you can talk to, and will offer positive feedback. Perhaps this is a workout buddy or personal trainer.
Superfood Pesto with Zucchini Spaghetti
vegetable julienne, mandolin, or cheese shredder
· 1 clove of garlic
· 1 cup of basil, roughly chopped
· the juice of 1 lemon (approx. 2-3 TB)
· 3-4 cups of raw spinach
· 1/2 cup of raw pumpkin seeds (or pepitas)
· ¼ cup olive oil
· 2 TB nutritional yeast
· 1 tsp dried oregano
· ½ teaspoon Kosher or sea salt
· 4-6 zucchinis (depending on size)
· Combine all ingredients, except zucchini, in food processor, and blend until smooth. If there is not enough liquid to create the proper consistency, you can add ½ Tablespoon of water, lemon juice, OR olive oil.
· Use vegetable julienne to shred zucchini into pasta-like strips.
· Mix pesto sauce into zucchini spaghetti.
* Recipe makes approximately 1 ½ cups of pesto
* ¼ cup serving of pesto per zucchini