So many of you let us know with emails, comments, and calls that you know what you need to do change your body, but have more trouble with how to do it! And when it comes to this type of change you need to know the HOW in oder to be successful.
I remember feeling this way, and thinking that there was so much beyond my control, especially when it came to my health…and my weight. In theory it seemed obvious but I found myself regularly failing when I was supposed to put all of it into practice.
One of the biggest challenges you told us that you experienced was attending social engagements and parties. Whether it’s going to dinner, birthday or themed parties, we want to help you feel included and part of the experience while still staying on track. If you’ve felt like going nuts on the cheese dip, nachos, buffalo chicken, brownie bites, etc.- you’re not alone! It’s no fun (and not healthy) to skip social events in the name of your health, but what are you supposed to do?! Try this: Make it work for you, not against you!
So don’t go to your next party with an empty plate, or set yourself up to have to politely explain that none of the food offered is in line with your new dietary requirements…just bring your own!
Here is one of my crowd-pleaser recipes that I brought to a Super Bowl party- my Athens Greek Salad. It’s full of vegetables, very filling, delicious and easy to whip up the day-of!
Don’t stress your next party, just come prepared! And then get ready to enjoy!
Live your WHOLE life,
Athens Greek Salad
Ingredients (serves 4-6):
½ cup EVOO
¼ red wine vinegar
2 garlic cloves, minced
2 Tbsp. dried oregano
Freshly ground pepper
1 cup pearl couscous
1 red onion, thinly sliced
½ bunch organic curly kale, rinsed and roughly chopped
1 pint organic grape tomatoes
1 organic cucumber, roughly chopped
¼ cup fresh organic basil, chopped
½ cup pitted and halved Kalamata olives
2 Tbsp. fresh organic parsley, chopped
6 oz. organic feta cheese (optional)
6 lemon wedges for garnish
- Cook 1 cup pearl couscous according to package directions. When cooked, set aside to cool.
- Add all dressing ingredients in a large bowl and whisk to combine. (Any extra dressing can be kept in the fridge for up to 5 days)
- In a large bowl, mix the cooked couscous, red onion, kale, tomatoes, cucumbers, and basil. Add your desired amount of dressing and toss to coat.
- Scoop onto serving plates and top with olives, parsley, feta and lemon wedges.
- Serve and enjoy!