Portion Size

June 21, 2012 By: office 1 Comment

Everywhere we go there is food. Our environment has a tremendous effect on when we eat and what we choose to eat. It is crucial to become aware of your own triggers to eating, other than true hunger, and exploring methods in which to manage them to achieve healthy patterns.

It is equally important to become aware of and control the portion size of meals and snacks. It is helpful to learn what serving sizes are and to select appropriate portion sizes. Eating mindfully incorporates measuring foods (using measuring cups, spoons and a food scale) which trains the eye to learn what healthy serving sizes look like. Most people greatly underestimate the volume of food that they consume. As a matter of fact, reports show that people often eat almost twice as many calories as they think they do.

It is a critical component of weight loss to eat smaller portions of food. Restaurants often serve 2-5 times the recommended portion size and Americans have grown accustomed to what this volume looks like. This “super-sized” portion has become the new norm. By decreasing the size of meals consumed, the stomach will shrink and adapt over time. This smaller amount of food will lead to satiety.

Remember it is one meal at a time. You can do it!

Simple Swaps for Baked Goods

June 21, 2012 By: office 2 Comments

Most baked goods are often high in fat and sugar. Muffins, often assumed as a healthier choice, can even sometimes be a “cupcake” in disguise. You may think it’s impossible to create a lower calorie, healthier baked good that is just as tasty as the original.

Try these simple swaps the next time you’re baking.

IngredientHealthy Substitution
Whole milk (1 cup)1 cup fat-free or nonfat milk plus one tablespoon of unsaturated oil like canola oil
Heavy cream (1 cup)1 cup evaporated skim milk 

or

1/2 cup low-fat yogurt and 1/2 cup plain low-fat cottage cheese (pureed)

Evaporated whole milkEvaporated skim milk
Sweetened condensed whole milkEvaporated skim milk
Cream cheese, full fatFat-free or low-fat cream cheese, Neufchatel 

or

low-fat cottage cheese, pureed until smooth

Sour CreamPlain Greek yogurt
Butter (1 tbsp)Vegetable oil
OilNatural Fruit Purees (no sugar added) 

Examples: Applesauce, Pumpkin Puree, Mashed banana, etc.

Shortening (1 cup)Earth Balance or Smart Balance
1 Egg2 Egg whites 

or

“flax eggs” = 1 tbsp ground flax seed whisked with 3 tbsp warm water until the consistency of eggs

or

1/4 cup egg substitute

 

Chocolate Chips (1 cup)1/2 cup mini chocolate chips 

or

Carob chips – similar to chocolate chips, produced from a carob plant, with a slightly bitter and nutty undertone, works best with baking when the chips are incorporated in the baked product.

SugarReduce sugar by half and intensify sweetness by adding vanilla, cinnamon, nutmeg, etc. 

or

Honey, Agave nectar

SyrupPureed Fresh fruit
Fruit canned in heavy syrupFruit canned in its own juices, or fresh fruit
Flour, all purposeWhole-wheat flour for half what the recipe calls for along with the all-purpose flour 

 

*Note: Whole-wheat flour is less dense and works well in softer products like cakes and muffins

Chopped nuts, 1 cup1/2 cup toasted chopped nuts 

* By toasting them brings out their flavor and only need half.

Sweetened shredded coconut1/2 cup toasted coconut + 1/2 tsp coconut extract
Traditional Pie CrustGraham Cracker crust

 

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