Newsletter #3 - Work It!

Are You Working Your Diet?

You often hear that people say "my diet isn't working!" but the truth is they may not be "working" their diet! I compare losing weight to running a business. If you were the CEO of a company and your business wasn't making enough sales, you would try to figure out how to increase sales - you wouldn't just close the business! But many people are ready to just throw in the towel when they aren't losing weight instead of trying to figure out why they aren't losing!

Let's say you hire a new person to work at your company. Let's call him Bob. Your sales prior to hiring Bob were great. All of a sudden you notice, you are now not getting the great sales you used to. Would you keep Bob on the team? No, you'd probably fire his ass! At the very least, you'd put Bob on probation to see if he was really the cause of the poor sales. So why not "fire" the foods that aren't working for you! It's amazing to me the number of people who start adding in foods, stall, and then refuse to believe it could be the food they just added in! "It can't be the cheese - it's low fat and it's only 1 oz!" they say. Well, Bob probably looked good on paper too. In the end, it's the results that matter and if you're not getting the results you want - fire that food!

All my recipes are now at http://www.eatinglow.com/recipes.htm 

Wishbone Spritzer Review

We all are living on the Wishbone Spritzers and if you aren't, you should give them a try. They pack a lot of flavor into a few spritzes and will really keep the cal/carb count under control!

Balsamic Breeze

Besides the fact that the name sounds like an air freshner, this is my absolute favorite of the bunch. It tastes just like a good Balsamic dressing should. I like to eat it with the mixed fancy lettuce (my friend calls it the "one that looks like a bunch of leaves") and a dash of fresh ground salt and pepper.

Red Wine Mist

This was the first one I tried and it's ok. It's nothing too special. It's not as flavorful as the balsamic. If you notice, the balsamic is much harder to find in stores, but they usually have the red wine vinegar. Red Wine Vinegar is like the less popular sister of Balsamic. If Balsamic not available, she'll do in a pinch, but otherwise she's sitting home alone on Friday night!

French Flair

Overlooking the ridiculous name, this dressing is actually pretty close in flavor to french dressing. It has the right taste and sweetness to be a pretty good stand-in for French. It even has a slight orangey hue. My mom used to make taco salad and add French Dressing and salsa at the end. I can imagine that might be tasty with a taco salad. It's also a good change from the more vinegary dressings.

Caeser Delight

Caeser Delight is like that guy at the bar with his shirt unbuttoned, a bunch of gold chains around his neck, and his chest hair sticking out. Not very subtle and way cheesy! This dressing actually annoyed the crap out of me. It was all I could smell during dinner. The stench was following me all around the kitchen. In fairness to the dressing, I paired it with tilapia with salsa so it wasn't an ideal match. This dressing could be good with grilled chicken breast and lettuce to make a caeser salad. I would recommend adding a squeeze of lemon if you do try that, just to cut the cheesyness a bit.

Orange You Glad I Made This Punch!

I came up with this recipe one night when I wanted something warm, but didn't want ANY more coffee! Add half a mug of Orange Sunrise Crystal Light and fill the rest of the mug with the Berry Pomegranate Crystal Light. Microwave for 1 minute. It tastes sort of like the cider my mom makes over the holidays. You could add a dash of cinnamon or nutmeg or Apple/Pumpkin Pie Spice on top to get a more "cidery" flavor.

Keepin It Real

Sometimes it's just easier to grab the premade chicken strips from the store but try not to rely on the precooked foods too much. Not only are they more expensive, for me they don't fill me up as much and I don't get quite as good of results. 3 oz of the premade chicken strips doesn't fill me up quite as much as 3 oz of homemade chicken. Now that I've learned to make my own chicken, I also find that I prefer the taste (and texture) of "real" chicken. I had too many times where I was eating a premade strip and had to spit it back out because they tend to be more grisle-y (is that even a word? you know what I mean!). I think you'll find your results are better if you keep it real, y'all!

Reminder

I'll be shopping til I drop and partying like a rockstar in NY next weekend so I won't have any new recipes during that time. But when I get back, I'll hopefully have some new videos posted that I'm hoping to film in NYC!