Can you eat just one cookie? I know I can. This is something I taught myself to do. It wasn't easy at first, but once I gave myself permission to eat what I like and really taste and savor it, it made it that much easier to stop at just one.
Eat this, Not That asked me to weigh in on this question. Check out my response here.
If you enjoyed Super Bowl Sunday a little too much --one too many chicken wings or handfuls of chips smothered with guacamole or cheese, no need to feel guilty about one day of overindulging, if you otherwise have a balanced and nutrient-rich diet.
This is how to get back on track after Super Bowl Sunday, or any day you overeat or make less than healthy food choices...read more here on Today.com.
Do you feel like stress or simply the back-to-school-or-back-to-fall rigors are sapping your vitality? Learn how to use food, fitness and other tools to reclaim what should be yours, no matter how busy or stressful life gets.
On Thursday, September 18th, I'll share my secrets for vitality at the 92nd Street Y. In my talk, I'll cover some of the principles outlined in my new book, Younger Next Week, and share some new research and info to help you age better in body and mind and look and feel your very best.
For tickets and information about The Vitality Plan: Embracing the Anti-Aging Power of Food, click here. And to see six Stressipes®, click here.
This delicious recipe for mini fish sticks will help you and your kids get in a key food we don't eat enough of. Reposted with permission from Living a Real Life with Real Food from Beth Warren, MS, RD, CDN, the recipe packs in plenty of protein, a good dose of heart-healthy omega-3 fatty acids, and little saturated fat and sodium. It also packs in plenty of "real food," defined by Beth as "Less processed, God given foods, meant to be manipulated into delicious meals and snacks in our own kitchens and not by the food industry."
Paired with vegetables, it makes a crunchy and satisfying dinner the whole family can enjoy.
Mini Fish Sticks
Yields 10 servings
1 tablespoon low fat (1%) milk
2 large eggs, lightly beaten
1 pound cod fillets, cut into 20 (1-inch) strips
1 cup whole grain panko (i.e. “Ians” Japanese breadcrumbs)
¼ cup flaxmeal
3/8 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
3/8 teaspoon garlic powder
3/8 teaspoon onion powder
2 tablespoons canola oil, divided
1. Combine milk and eggs in a large bowl; stir with a whisk. Add fish, and toss gently to coat. Place flaxmeal, panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Serve with tarter dipping sauce if desired.
Nutrition Information (per serving):
Calories 143.5; Fat 6.0 g (Saturated 0.7 g); Cholesterol 56.7 mg; Sodium 68.8 mg; Carbohydrate 5.8 g; Fiber 1.6 g; Protein 15.2 g
Full disclosure: I received a complimentary copy of Living a Real Food Life With Real Food by the publisher. Photo credit: Meir Pliskin