Everything In Moderation

When you are trying something new, like a diet, you have to remember the moderate and PORTION! The diet has worked so well for me because I read the ingredients and consider the daily value... but I also measure each item. So, below I've listed a few of my "everything in moderation" tips that have worked for me.

1. Measure & weigh your food! Buy a small scale and keep it in your kitchen - don't put it in a cupboard or drawer - keep it out in the open and weigh as much as you can... do the same with measuring cups/spoons

2.  Get creative! Stop eating the same old boring chicken; jazz it up! I am a huge advocate for chicken... and look how many ways I can cook it! If you have a thought for a recipe, try it!

3. Read the back. Consider the daily intake values for each ingredient you use; I do much of my thinking in Weight Watchers Points - consciously asking myself, "How many Points would this be?". If it feels like it would make my Points go up, I reconsider using it.

4. Plan ahead. Buy a magnetic whiteboard at the Dollar Store with a dry-erase marker. Now, plan your week of dinners. This is especially helpful if you have a spouse like mine whose favourite thing to ask is, "What's for dinner?" Make sure you stick to your schedule; check it in the morning to see if you have to defrost anything, and try to have at least three meat-free days/week.

5. Take the time to have breakfast. There's a reason that they call for three meals a day; make time to get them all! I usually try to have egg whites and a smoothie or fresh fruit for breakfast, or I enjoy 1/4 cup of quinoa cereal with 1/4 cup unsweetened coconut milk. If you find that eating that early in the morning makes you feel a little queasy, then make yourself something that is easy to take with you and eat it at your desk in the morning.

6. Get a lunch kit. Seriously, just do it. It will make your life, and your lunch, much easier - trust me!

7. Pack a Snack. Have a healthy snack several times during the day - it's an excuse to take a break from work and it will stop you from gorging yourself. I take fruit, nuts, veggies, and sometimes applesauce with me if I have a long day ahead. 

(Note: If you are newly dairy free and are a yogurt junkie, then buy almond yogurt - it is just as tasty and packs a whole bunch of calcium! Also, check out Daiya brand cheeses for a gluten and dairy free cheese alternative!)

8. Get Your Daily Dose. Take your vitamins! They have adult chews now, plus a daily Karma Wellness Water will give you your recommended dosage... so you have no excuse as to why you shouldn't be getting them.

9. Get Happy! Set a positive outlook on your goal - tell yourself you will get there- and feel GOOD about it; a healthy diet and regular exercise is your ticket to a better you.

10. Stay Committed. I do use the word "diet", but I really mean "lifestyle change". This truly is a lifestyle change and it won't happen overnight - it will be hard, but it will be worth it!

  Image courtesy of theberry.com

Namaste!

Good Ole Gluten and Dairy Free Baking!

If you knew me about two years ago, you would know that baking wasn't my strong suit. One time, I tried to be nice and bake a cake for dessert but I ended having to throw out the cake pan... I still owe my mother a cake pan!

Anyways, now that I've expanded my horizons and have learned much about baking, I feel confident that I've become a jack (let's say... apprentice) of this trade!

I've looked at many different recipes and I have quite a few on my "to do" list, but in the Christmas spirit, I decided to tackle gingerbread! 

I got my inspiration from the Weight Watcher's gingerbread recipe but I changed a few things so that it suited my needs and tastes.

Below: my Gluten and Dairy Free Gingerbread Cookie recipe!

Gluten & Dairy Free Gingerbread Cookies

1 1/2 cup Bob's Red Mill Gluten Free All Purpose Baking Flour (or use a GF baking flour mix)

1/2 tbsp. Bob's Red Mill Gluten Free baking powder

1/4 tsp. Bob's Red Mill baking soda

2 tbsp cinnamon, ground

1/8 tsp. nutmeg, ground

2 tsp. ginger, ground

1/2 tsp. allspice, ground

1 egg white

1/2 cup brown sugar
2 tbsp honey
1/3 cup corn syrup
1/4 cup Becel Vegan Margarine, melted

Mix together first 7 dry ingredients and set aside. Whisk together egg white, sugar, honey, syrup and margarine. Add wet ingredients to dry ingredients and whisk until a thick dough forms.
Separate dough into pieces (as many as you'd like - remember, when you're cutting out cookie shapes, the size of the dough pieces should coincide with the counter space you have available) and wrap in either parchment paper or plastic wrap. Place in frig for 45 minutes - 1 hour until dough is firm but not stiff.
Heat oven to 375F. Grease or spray cookie sheet. Place dough on floured surface and roll out until about the thickness of half of your pinkie fingernail. Use cookie cutters or a knife to cut out cookie shapes and patterns. Apply any oven-safe decorations or candies and place in oven.
Bake for 10-15 minutes, depending on oven. Use toothpick test to confirm that cookies are fully baked.
Let cookies cool, decorate, and enjoy!
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