Turkey Taco Lettuce Wraps

Skinnytaste.com
Servings: 4 • Size: 2 lettuce wraps
Calories: 255 • Fat: 11 g • Carb: 6 g • Fiber: 2 g • Protein: 30 g • Sugar: 2 g
Sodium: 849 mg • Cholesterol: 108 mg 

Ingredients:
 

• 1.3 lbs 99% lean ground turkey
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, minced
• 2 tbsp bell pepper, minced
• 3/4 cup water
• 4 oz can tomato sauce
• 8 large lettuce leaves from Iceberg lettuce
• (optional) 1/2 cup shredded reduced fat cheddar - (7 pp)

Directions:

Brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Divide the meat equally between the 8 leaves and place in the center of each leaf and top with your favorite taco fixins! With the cheese, 2 wraps are 7 pp (toppings extra).

8 Foods You Should Eat Every Day

Spinach

It may be green and leafy, but spinach is no nutritional wallflower, and you know from reading Eat This, Not That!. This noted muscle builder is a rich source of plant-based omega-3s and folate, which help reduce the risk of heart disease, stroke, and osteoporosis. Bonus: Folate also increases blood flow to the nether regions, helping to protect you against age-related sexual issues. And spinach is packed with lutein, a compound that fights macular degeneration (and may help your sex drive). Aim for 1 cup fresh spinach or 1/2 cup cooked per day.

SUBSTITUTES: Kale, bok choy, romaine lettuce

FIT IT IN: Make your salads with spinach; add spinach to scrambled eggs; drape it over pizza; mix it with marinara sauce and then microwave for an instant dip.

PINCH HITTER: Sesame Stir-Braised Kale > Heat 4 cloves minced garlic, 1 Tbsp. minced fresh ginger, and 1 tsp. sesame oil in a skillet. Add 2 Tbsp. water and 1 bunch kale (stemmed and chopped). Cover and cook for 3 minutes. Drain. Add 1 tsp. soy sauce and 1 Tbsp. sesame seeds.

Yogurt

Various cultures claim yogurt as their own creation, but the 2,000-year-old food's health benefits are not disputed: Fermentation spawns hundreds of millions of probiotic organisms that serve as reinforcements to the battalions of beneficial bacteria in your body. That helps boost your immune system and helps provide protection against cancer. Not all yogurts are probiotic, though, so make sure the label says "live and active cultures." Aim for 1 cup of the calcium and protein-rich goop a day. And choose wisely: Use our Best and Worst Yogurts.

SUBSTITUTES: Kefir, soy yogurt

FIT IT IN: Yogurt topped with blueberries, walnuts, flaxseed, and honey is the ultimate breakfast -- or dessert. Plain low-fat yogurt is also a perfect base for creamy salad dressings and dips.

HOME RUN: Power Smoothie > Blend 1 cup low-fat yogurt, 1 cup fresh or frozen blueberries, 1 cup carrot juice, and 1 cup fresh baby spinach for a nutrient-rich blast.

Tomatoes

There are two things you need to know about tomatoes: Red are the best, because they're packed with more of the antioxidant lycopene, and processed tomatoes are just as potent as fresh ones, because it's easier for the body to absorb the lycopene. Studies show that a diet rich in lycopene can decrease your risk of bladder, lung, prostate, skin, and stomach cancers, as well as reduce the risk of coronary artery disease. Aim for 22 mg of lycopene a day, which is about eight red cherry tomatoes or a glass of tomato juice. For the best picks in the produce aisle, click here.

SUBSTITUTES: Red watermelon, pink grapefruit, Japanese persimmon, papaya, guava

FIT IT IN: Pile on the ketchup and Ragú; guzzle low-sodium V8 and gazpacho; double the amount of tomato paste called for in a recipe.

PINCH HITTER: Red and Pink Fruit Bowl > Chop 1 small watermelon, 2 grapefruits, and 1 papaya. Garnish with mint.

Carrots

Most red, yellow, or orange vegetables and fruits are spiked with carotenoids -- fat-soluble compounds that are associated with a reduction in a wide range of cancers, as well as reduced risk and severity of inflammatory conditions such as asthma and rheumatoid arthritis -- but none are as easy to prepare, or have as low a caloric density, as carrots. Aim for 1/2 cup a day.

SUBSTITUTES: Sweet potato, pumpkin, butternut squash, yellow bell pepper, mango

FIT IT IN: Raw baby carrots, sliced raw yellow pepper, butternut squash soup, baked sweet potato, pumpkin pie, mango sorbet, carrot cake

PINCH HITTER: Baked Sweet Potato Fries > Scrub and dry 2 sweet potatoes. Cut each into 8 slices, and then toss with olive oil and paprika. Spread on a baking sheet and bake for 15 minutes at 350°F. Turn and bake for 10 minutes more.

Blueberries

Host to more antioxidants than any other North American fruit, blueberries can help prevent cancer, diabetes, and age-related memory changes (hence the nickname "brain berry"). Studies show that blueberries, which are rich in fiber and vitamins A and C, also boost cardiovascular health. Aim for 1 cup fresh blueberries a day, or 1/2 cup frozen or dried. Try this amazing blueberry smoothie!

SUBSTITUTES: Acai berries, purple grapes, prunes, raisins, strawberries

FIT IT IN: Blueberries maintain most of their power in dried, frozen, or jam form.

PINCH HITTER: Acai, an Amazonian berry, has even more antioxidants than the blueberry. Try acai juice from Sambazon or add 2 Tbsp. of acai pulp to cereal, yogurt, or a smoothie.

Black Beans

All beans are good for your heart, but none can boost your brain power like black beans. That's because they're full of anthocyanins, antioxidant compounds that have been shown to improve brain function. A daily 1/2-cup serving provides 8 grams of protein and 7.5 grams of fiber. It's also low in calories and free of saturated fat.

SUBSTITUTES: Peas, lentils, and pinto, kidney, fava, and lima beans

FIT IT IN: Wrap black beans in a breakfast burrito; use both black beans and kidney beans in your chili; puree 1 cup black beans with 1/4 cup olive oil and roasted garlic for a healthy dip; add favas, limas, or peas to pasta dishes.

HOME RUN: Black Bean and Tomato Salsa > Dice 4 tomatoes, 1 onion, 3 cloves garlic, 2 jalapeños, 1 yellow bell pepper, and 1 mango. Mix in a can of black beans and garnish with 1/2 cup chopped cilantro and the juice of 2 limes.

Walnuts

Richer in heart-healthy omega-3s than salmon, loaded with more anti-inflammatory polyphenols than red wine, and packing half as much muscle-building protein as chicken, the walnut sounds like a Frankenfood, but it grows on trees. Other nuts combine only one or two of these features, not all three. A serving of walnuts -- about 1 ounce, or 7 nuts -- is good anytime, but especially as a post-workout recovery snack.

SUBSTITUTES: Almonds, peanuts, pistachios, macadamia nuts, hazelnuts

FIT IT IN: Sprinkle on top of salads; chop and add to pancake batter; spoon peanut butter into curries; grind and mix with olive oil to make a marinade for grilled fish or chicken.

HOME RUN: Mix 1 cup walnuts with 1/2 cup dried blueberries and 1/4 cup dark chocolate chunks.

Oats

The éminence grise of health food, oats garnered the FDA's first seal of approval. They are packed with soluble fiber, which lowers the risk of heart disease. Yes, oats are loaded with carbs, but the release of those sugars is slowed by the fiber, and because oats also have 10 grams of protein per 1/2-cup serving, they deliver steady, muscle-friendly energy. Or have a sandwich, from our list of the Best and Worst Breakfast Sandwiches.

SUBSTITUTES: Quinoa, flaxseed, wild rice

FIT IT IN: Eat granolas and cereals that have a fiber content of at least 5 grams per serving. Sprinkle 2 Tbsp. ground flaxseed on cereals, salads, and yogurt.

PINCH HITTER: Quinoa Salad > Quinoa has twice the protein of most cereals, and fewer carbs. Boil 1 cup quinoa in 2 cups of water. Let cool. In a large bowl, toss it with 2 diced apples, 1 cup fresh blueberries, 1/2 cup chopped walnuts, and 1 cup plain fat-free yogurt.

Courtesy of:  http://www.huffingtonpost.com/david-zinczenko/8-foods-you-should-eat-ev_b_5909080.html?utm_hp_ref=diet-and-nutrition

Crock Pot Minestrone Soup

Skinnytaste.com
Servings: 8 • Size: 1 1/2 cups
Calories: 190 • Fat: 3 g • Carb: 32 g • Fiber: 8 g • Protein: 9 g • Sugar: 4 g
Sodium: 483 mg • Cholest: 0 mg
Ingredients:

• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
• 32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians)
• 2 tsp olive oil
• 1/2 cup chopped onion
• 1 cup diced carrots
• 1/2 cup diced celery
• 2 garlic cloves, minced
• 1 (28 oz) can petite diced tomatoes
• Parmesan cheese rind (optional)
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
• 1/4 cup chopped fresh Italian parsley
• 1/2 tsp kosher salt and fresh black pepper
• 1 medium 8 oz zucchini, diced
• 2 cups chopped fresh (or frozen defrosted) spinach
• 2 cups cooked small pasta such as ditalini or elbows (al dente)
• extra parmesan cheese for garnish (optional)

Directions:

Crock Pot Version:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Stove Top Directions:

 
Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.

Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired. 

5 Ways to Eat Healthier Even When You've Failed Before

We would all love to consistently have a perfectly healthy diet, but life often seems to get in the way and we are quick to forget our commitment to improving our diet.

Maybe you've set ambitious healthy eating goals in the past and you know how overwhelming it can be. But eating healthy is certainly not about being perfect. Most people tend to get much better results when they start small and make incremental changes to their current diet.

Here are five ways you can start eating healthier even when you've failed before.

1. Start with the drinks

Sodas and processed fruit juices are loaded with sugar, and numerous studies have shown that they promote weight gain. Lattes and other comforting beverages also contain sugar and are often high in calories. So, the first step is to stop drinking all those calories that your body doesn't need.

To wean yourself off high calorie drinks and smoothly transition to drinking more water, you can buy natural fruit juice (with no added sugars) and gradually add water to it. You may start with half of each, and work your way up by adding more water every day.

You can also make your own drinks by adding fruit slices to water, preparing herbal teas in advance, and making your own lattes with healthy ingredients.

2. Decide that you deserve to eat real food

In our busy lives, we often sacrifice our health to convenience. There can be an underlying belief that taking time to cook and eat real food, and thus caring for our health, comes at the expense of being a good parent, getting more work done, or having social activities.

But self-care is really important and can also help us take care of others better. And it starts with making the decision that you deserve to eat real food, instead of low-quality fast food items or processed foods.

If you've failed at sticking to a healthy diet before, decide that you deserve something better, and that you're worth it. Make it a real priority in your life.

3. Eat a nutritious breakfast

Taking the time to cook and eat a healthy breakfast can be challenging in our fast paced world. And about 31 million Americans do skip breakfast every day. Yet a study conducted among preschool children found that eating breakfast consistently contributes to a healthy body weight.

Oatmeal, eggs, real yogurt with berries, a smoothie, or an avocado toast are simple breakfast options that all take less than ten minutes to prepare and will often prevent you from reaching out for an unhealthy snack bar at 10am.

4. Take 30 minutes to plan your meals for the week

Thirty minutes a week might be all it takes to finally enjoy healthy meals. It's as simple as sitting down with a pen and paper and making a list of your favorite breakfast, lunch and dinner meals.

If those meals already feature vegetables, protein, and healthy fats, go ahead and add them to your weekly meal plan. If they don't, make a list of ten different vegetables you like and put them on the menu.

When planning your meals, don't forget snacks and meals on the go. Here is a list of healthy items you'll want to keep around: fresh fruit, chopped fresh vegetables, whole-grain bread, cheese, boiled eggs, nuts and seeds.

Planning your meals in advance will free up your mind as you won't have to always worry about what to make for dinner. It can also reduce your food budget, as you will probably be eating out less often.

5. Make the right choices when you're eating out

Let's face it, we can't all be cooking healthy meals every single day. But when it's time to order at the restaurant, we often end up sabotaging our efforts despite our best intentions.

In fact, it can be easier to eat healthy at the restaurant because there are always healthy options on the menu, and you're not the one who has to prepare the dishes.

When you place your order, be picky, and do your best to be a "classy eater": only choose dishes that contain non-fried meat or fish, and pick salads and vegetables. It will taste great, be much healthier, and it will make you feel good about yourself.

So, here is what to do now: start by picking one of these five ways, and take action. Stick to it until it becomes a habit. Then, you can move on and add another healthy eating habit. This is how you will ultimately succeed.

Courtesy of:  http://www.huffingtonpost.com/anne-ricci/5-ways-to-eat-healthier-even-when-youve-failed-before_b_6660476.html?utm_hp_ref=diet-and-nutrition

Skinny Guacamole

Skinnytaste.com
Servings: 8  Serving Size: 1/4 cup 
Calories: 112 • Fat: 10 g • Protein: 1.4 g • Carb: 6.5 g • Fiber: 4.5 g • Sugar: 0.3 g
Sodium: 5.6 mg (without salt)


Ingredients:

• 3 medium hass avocados, halved
• 1 lime, juiced
• 1/3 cup red onion, minced
• 1 small clove garlic, mashed
• 1 tbsp chopped cilantro
• kosher salt and fresh pepper, to taste

Directions:

Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.

5 Ways to Have a Better Relationship With Food

We'd bet you spend quite a bit of time and effort nourishing your relationships, whether it's with your significant other, your pals, your parents, your kids, or all of the above. Relationships take work and the more work you put in, the more it becomes clear that your efforts are rewarded with strengthened bonds.

But what about your relationship with food? This relationship impacts not only nutrient intake, but for many it's closely tied to -- and impacts -- other relationships (including that with our own body.) Because our relationship with food is so important to health, wellness, and happiness, we wanted to share our top tips for making your relationship with food a positive one.

1. Make something:

Get into the kitchen, tap into your inner artist, and create something. Or harness the power of your inner mathematician and craft something with elaborately measured ingredients. Or play mad scientist and put Alton Brown's food science recipes to work. Or, just lovingly slice up some veggies, toss some olives in a pretty dish, and serve yourself a nice hummus tray. You don't have to fire up the oven, but you can if you want to.

And you certainly don't need to be Bobby Flay (but hey, if he wants to join in, we won't argue). Our point is that getting into the kitchen to prepare something made with care, for yourself, with the intention of nourishing your body but also enjoying the experience of preparation and eating is really important in sparking a positive relationship with food.

2. Watch your language:

Can we just ban the term "guilt-free" right now? Saying something is guilt-free implies that food holds the power to make you guilty or that a food itself can be guilty. It doesn't make any sense, takes the pleasure out of eating, and puts a negative spin on many delicious foods. We'd also like to ban the food-related usage of the terms good/bad. If you're saying "Wow, I like that food. It's really good," or "Yuck, that milk has gone bad," that's not what we're talking about. We're talking about relating being good or bad to eating or not eating a certain food or calling a food good or bad based on its perceived diet-y-ness (made-up word).

Moving forward, try to accept foods for what they are -- food. If you like the way a food tastes, it makes you feel good, and you are in the mood for it, then that sounds like a great choice... no matter how much fat or calories it contains. If you don't enjoy the taste of a food, aren't in the mood for it, or it doesn't make you feel very good then it probably isn't a stellar choice for you no matter how many celebrities you've seen eating/drinking it.

3. Accept enjoyment/pleasure from food:

Food is awesome and it's ok to enjoy it. In fact, oftentimes if you eat foods that you genuinely enjoy, you end up eating less overall because you're not left pining after the food you really wanted. And again, there's no guilt in eating stuff you love -- just make sure that you're in the mood for food (as opposed to seeking emotional solace) and the food makes you feel good in the short term and long term.

4. Focus on feeling great:

One test that we use with our clients (and that we use ourselves) is to ask if what we're eating makes us feel good now? In two hours? Tomorrow? If the answer is yes to all three of these questions, then go for it. If the answer is no to any of these, then it's time to have an honest, supportive conversation with yourself about your relationship with that food, why you want it, what emotions are circulating currently, etc. Put the focus on feeling great and allow food to be a part of that.

5. Skip the "diet foods" (unless you love the taste):

There is a really cool study that found that subjects had increases in hormonal hunger markers after eating a food labeled "diet." But we probably don't need to tell you this -- most of us know that we'd likely feel more satisfied with the real deal. The truth is that there isn't any need for fake sugars, fake fats, etc. in a healthy diet. You can eat the real stuff, in appropriate amounts, and stay healthy and feel good. If you're struggling with the appropriate amounts, start using our three-question test above to tap into intuitive eating strategies.

Courtesy:  http://www.huffingtonpost.com/willow-jarosh-ms-rd/5-ways-to-have-a-better-relationship-with-food_b_6615230.html?utm_hp_ref=diet-and-nutrition

Fruit Pizza

Skinnytaste.com
Servings: 30 • Size: 1 bar
Calories: 140 • Fat: 5 g • Carb: 24 g • Fiber: 1 g • Protein: 2 g • Sugar: 17 g
Sodium: 72 mg • Cholesterol: 10 mg

Ingredients:

• 2 cups all purpose unbleached flour (Gold Medal)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/8 teaspoon ground cinnamon
• 2/3 cup granulated sugar
• 2/3 cup brown sugar, unpacked
• 1/4 cup melted unsalted butter
• 2 large egg whites
• 1/4 cup unsweetened apple sauce
• 2 tsp vanilla extract
• 2/3 cup white chocolate chips or chopped white chocolate

For the Frosting:

• 8 oz 1/3 less fat cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla

To Assemble:

• 1 large mango, diced
• 3 diced kiwis
• 1 cup sliced strawberries
• 1 cup blueberries
• 1 cup raspberries

Directions:

Preheat oven to 350°F.  Lightly spray a 9 x 13 x 1.375 inch non-stick baking pan (quarter sheet pan) with cooking spray.

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.

Fold the dry ingredients into the wet ingredients with a spatula in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. Fold in the white chocolate chips.

Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 14 to 16 minutes, until the edges are golden and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack.

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.

Cut the bars into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Spread the frosting in a thin, even layer over the surface of the cookie, leaving a small margin around the edges. Layer the fresh fruit over the frosting. Store in the refrigerator until ready to serve.