Try adding "a touch" to your foods - little nutrient content and usually big on taste. When eating well, have you tried adding "a touch" of what you love eating to your food but not going overboard? For example, if you add a tablespoon of sorbet to your fruit and nut snack, it turns the snack to an indulgent one and still permissible. Similarly, an ounce or two of a healthy version of cream of mushroom soup, asparagus soup, etc. could make all the difference to your vegetable servings and meal. Go for the lowest saturated fat, calorie and carbohydrate version you can find. Some of us may need to watch sodium added and sodium labels. If you can stick to grocery foods under 500 mg of sodium per serving, it might be a good thing. I keep my saturated fat as low as possible while still getting enough mono and unsaturated fat in my diet. I'm on a stay away from dairy diet right now.
Enjoy your touch ups!
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About Me
- foodfitter
- First trained as a food chemist and nutritionist, my career began enriching a Twinkie, comparing the nutrition of a Twinkie to an apple and studying the role of sugar in the diet. With an M.B.A. and years in food and pharma understanding consumers and manufacturers, I'm back to where I started - food should taste great and serve to keep us healthy. To do so, there needs to be consumer awareness. Consumers need to vote for what they want by buying what they really want. If they buy impulsively, that's what they will see more of. They need to practice balance and responsible choices. That's when change will come. Please engage me with your conversation so that I can help you make and stick to better food choices that you enjoy. You'll gain a deeper appreciation of food not only from farm to table but farm to health. My vision is to promote solutions for healthful food and food practices you can happily embody and embrace!
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