Helpful Reminders About Eating

Spend some time around kids – or your household pets – and you’ll see that frequent grazing is more the instinctual way to eat over the course of the day.

We certainly evolved as frequent foragers, not meal eaters, and frequent snacking isn’t necessarily a bad thing – if the foods you choose are appropriate, and if you are truly hungry, it can be a healthy habit.

We usually get hungry about every three to four hours, and so several smaller meals spread throughout the day may actually prevent you from eating too much at meal time.   

Snacks should have some healthy carbs – like fruit, veggies, whole grains (like crackers) – along with some protein (like nuts, soy protein products or nonfat dairy foods).

The afternoon stretch between lunch and dinner can be a difficult time – many people try to “tough it out”, but end up eating too much at dinner.  Rather than a small snack, try having a ‘second lunch’ – something a little more substantial like a protein shake, a cup of cottage cheese with some fruit, or a low calorie frozen meal.  

Then, you can do your cutting back at dinner time.If after-dinner snacking is a problem for you, try brushing your teeth after dinner.   It works as a great signal to stop eating. 

TACO ROASTED CAULIFLOWER

Wondering what side dish to serve with your speedy dinner? 

Roasting cauliflower (or broccoli) is a phenomenal veggie side dish that’s quick and tasty. The classic way is to roast with simply olive oil, minced garlic and sea salt. It only takes a few moments of prep work and then roasts in the oven for 20 or so minutes while you pull dinner together. 

The florets come out crispy and savory, which is a nice change from soft and soggy that we often encounter. 

This version below uses taco spices to amp up the flavor and excitement of this classic cauliflower dish. Enjoy!

Courtesy of RealHealthyRecipes.com

Servings: 8

Here’s what you need

• 3 heads cauliflower
• ¼ cup olive oil
• 1 teaspoon sea salt
• 4 teaspoons minced garlic
• 2 teaspoons chili powder
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 teaspoon fajita seasoning

Instructions

1. Preheat the oven to 425 degrees F.
2. Wash the cauliflower heads and remove the stem and leaves. Cut into florets and then slice the florets into thin, flat pieces.
3. Place the florets in a large bowl and toss with the remaining ingredients. Spread over two large rimmed baking sheet and roast in the preheated oven for 25 minutes. Enjoy!

Nutritional Analysis

One serving equals: 86 calories, 6g fat, 6g carbohydrate, 2g sugar, 292mg sodium, 3g fiber, and 3g protein.

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