Hop into Spring, With a Spring in Your Step!

Winter just flew by, didn't it? If you're reading this in Rochester you know what I'm talking about. With only a couple snow storms and early spikes in temperature we've been spoiled. All the more reason to think healthy eating in preparation for, dare I say, [dum dum duuhm] Bathing Suit Season! [shriek].

Let's lose that mentality and jump in head first to the warm-weather skin-baring season with confidence and energy. How do we do this, you ask? Revamp your meals of course! This is a food blog after all.

But How Do I Start?
Starting is typically the worst part, no one wants to deprive themselves of the comforts they've grown accustomed to for months on end. "Will swapping out this one thing really make difference in how I feel and look? YES, yes it WILL! To quote the great Dr. Leo Martin, "Baby steps." Mondays are a perfect day of the week to start making a change. Breakfast is the perfect meal. When you start your day off right, you're more likely to stick with it the rest of the day.

I doubt I've written anything here that you haven't already heard before if this is a topic which interests you. Why am I writing about it now? Because I'm living proof that it works. Someone who lives breathes and obviously eats for food has made necessary changes to feel and look healthier. I'm only ten pounds away from my ultimate goal weight, and I've done it all by being consciousness of what I'm chowing down on. It's been a work in progress and didn't happen overnight. Anyone who tells you there's a quick fix to losing weight or feeling healthy is lying. You're more likely to gain it all back and go wild and crazy munching on something devilish.

Healthy Food Tastes Great
You will start to crave things like vegetables, fruits, whole grains, and legumes. This is a good sign, embrace it! Below are two of my favorite recipes:

Breakfast Shake 

• 1 Tbsp Hemp protein shake powder
• 1 Tbsp organic creamy natural peanut butter
• 1/2 cup frozen organic strawberries
• 1/2 cup organic plain yogurt
• 1 cup unsweetened vanilla almond milk
• 1 organic banana

Blend all ingredients together until smooth and creamy. Serve chilled. Makes about 20 oz.

Veggie-Wrap

• 1 purple eggplant, small diced
• 2 small zucchinis, small diced
• 3 portobello mushrooms, small diced
• 1 Tbsp butter spread
• 1/2 cup shredded carrots
• 1/2 cup shredded red cabbage
• 1/2 seedless cucumber, cut up matchstick size
• 1-can artichoke hearts, chopped
• 2 roasted red peppers, julienned
• 1/4 cup Greek dressing
• 1/4 cup feta cheese
• 1/2 cup Greek plain yogurt
• 1/2 cup Vegenaise
• 1/4 cup hummus
• 1/2 avocado, sliced thin
• fresh greens (such as spinach, arugula, radicchio)
• whole wheat wraps

In a large fry pan over medium high heat, melt the 1 Tbsp butter spread. Add eggplant, zucchini, and mushrooms. Saute until golden and cooked through, about 5 minutes. Remove and set aside.

In a large work bowl combine carrots, cabbage, cucumber, artichokes, red peppers, and Greek dressing and mix thoroughly. Set aside.

In a small work bowl combine feta, yogurt, "mayo", and hummus. Stir well. Spread onto wrap in the middle about 5" diameter if using a 10" diameter wrap. Lay down some greens. Then add the mixed veggies with Greek dressing, cooked veggies, and lastly avocado. Fold tightly like a burrito, slice in half, enjoy! Serves 2 (with leftovers).