5 Ways to lighten the load without losing out

Hey Friends! After the last post, I had a few conversations with people who were trying to eat better, but struggling to move away from “comfort” foods- especially in the winter when the body craves warm, gooey, luscious things. I get it. In the winter all I want are biscuits, mac and cheese, naan, steamy jeera rice, and mashed potatoes. But I’m no longer 20, so if I ate like that everyday it would be pretty problematic (mainly because I refuse to buy a new wardrobe to accommodate the generous increase that would ensue). However, there are ways to lighten the load, without losing out on flavour & satisfaction.

Here are 5 easy and delicious ways:

  1. Portobello Pizzas: Swap out the heavy (but delicious) dough for some chewy mushrooms, top as you like and voila! An easy weeknight meal that has hundreds of options.
  2. Spaghetti squash with your favourite sauce: We like to top this with vegan “meatballs” or a simple lentil Bolognese.
  3. PB&J on an apple: Looking for a way to get some fruit into your daily mix? Swap out the bread for an apple and enjoy the [natural] sugar rush.
  4. Zucchini (Courgette) Lasagna noodles: So easy to build your own favorite lasagna, but without the guilt-inducing noodles. I usually slice my zucchini ¼ inch, salt them, and bake them in an oven at 350 degrees for 5 minutes, before proceeding with any standard recipe. (This helps to remove some of the moisture in the zucchini, otherwise you end up with a lasagna pool.) Once you’ve done this, just use the zucchini noodles as you would lasagna noodles, piling on your favourite toppings and baking until bubbly. cauliflower rice salad for breakfast food blog
  5. Cauliflower rice: A must for anyone trying to incorporate more veggies into their diet. We always have bags of this in the freezer, ready to accompany our curry.

Vegetables for weight loss

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Have you ever tried to lose weight? I mean really tried? I’m in my 30s and this is the first time in my life that I’m truly making a conscious and physical effort to shed some pounds- and it’s hard as heck! In my previous post I talked about slowing down and taking care of myself. A large part of ‘keeping it light’ in 2016 is taking care of the physical body: eating more vegetables, being more active and reinvigorating my yoga practice. Ultimately with the intention to physically ‘keep it light.’

Luckily, time is on my side. Often I speak to people who are trying to lose weight in order to fit into an outfit, go on vacation, or be ready for summer. All of those external time constraints might be a motivating factor for some people, but for me they’re a hindrance. I prefer to wholeheartedly incorporate some changes into my lifestyle, slowly adding ones that feel good and subtracting ones that don’t work.

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Some of the bounty from my weekly vegetable delivery.

One effective way to lighten the load is to incorporate more vegetables into the daily mix. Now some of you might be saying “Hey Shilpa, you have a blog called ‘Salad for Breakfast.’ Don’t you eat enough vegetables as it is?” To which I would say “My friend, you can never eat enough vegetables…” Okay scratch that. I would actually probably just say “No!”

So, more vegetables it is! In particular, for weight loss, I use the following as a rule of thumb when choosing vegetables for my plate: either leafys (not really a word so don’t google it), greens, or water-filled. Here are examples of some of these varieties:

  • Leafys (the bunches or layers of leafy-like vegetables): Spinach, Chard, Kale, Cabbage (green or red), beetroot greens, bok choy (or other Asian greens), lettuce
  • Greens (this one is self explanatory): Broccoli, edamame, avocado, peas (blah okay I don’t really ever choose peas), pea snaps (I like these)
  • Water-filled (these are the ones that will keep you hydrated and/or shed lots of water when cooked): Peppers, mushrooms, zucchini, cucumbers, garlic, onions, celery, tomatoes (are they a fruit? Are they a vegetable?)

So basically, the things that haven’t made it on the list are the vegetables that are high in starch and/or sugar (carrots, beets, potatoes, squashes etc.) That doesn’t mean that I don’t eat these vegetables- I sure do! I’m just more mindful of the portions, don’t eat them daily and try not to eat them all in one meal. Again, this is my own rule of thumb for weight loss. I’m not a nutritionist so this might all sound like mumbo jumbo to you! And that’s okay 🙂

This system is particularly hard to follow in the winter, when most of the seasonal produce in Toronto is made up of starches and root vegetables. So it’s been a fun learning process and I’ve had to figure out ways to balance my need for locally grown food, with my need for leafys, greens and water-filled vegetables.

What about you? What rules do you follow for weight loss? I’d love to hear what works for you. In the next post I’ll share some tips on how I’ve been using the vegetables.

Until then, keep it light!

 

Balsamic Roasted Beet Salad with Goat Cheese, Candied Nuts and Sweet Dijon Dressing

Feeling an early February lag? I just came back from a wonderful few days in Jamaica, and can feel my body craving salty, unhealthy treats that I’d been binging on during my vacation. A great way to balance out these cravings is to #treatyoself with a salad like the one in this post. Candy in salad? Yes please!

the buttered toast

beet salad with goat cheese and candied nuts

Ok I admit it’s a really long title for a seemingly simple salad, but it tastes so good I am not even going to bother changing it.

As many of you know, I’ve been on a recent weight loss journey – wait, scratch that, “journey” sounds a little corny. Let’s call it “a push to shed the extra weight that’s been ruining my health, thereby bringing me closer to death.” Macabre a statement though it may be, the scared-straight method has been helping me to stay on track.

Anyhoo, this “push” has been working so far as I’ve been cutting down on sugars, bad carbs, and trans fats. It hasn’t been easy though, and there’s only so much high protein salads I can eat until the taste buds start to scream for something special. Otherwise I fear they will revolt.

I know myself. In the past whenever I tried to go paleo or…

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Day 7: One week down!

21 day

Friends!

It’s been one week of Salad for Breakfast and I have to say that it’s been a good one. I am surprised by how satisfying eating a vegetable-centric morning meal can be- and how easy it is as well. Of course the fact that I prefer savoury breakfasts over sweet ones definitely helps this situation.

1 packed cup chopped cabbage

Today was a repeat from yesterday’s delicious apple & cabbage salad.

I’m also prepping some components for this week of salads. Not sure what I’ll be eating just yet, but I’m sticking some carrots, multi-coloured beets, potatoes and parsnips in the oven, to be prepared.

On with the show!

#21daysofsaladforbreakfast