As I sit here, I'm relishing in the cozy deliciousness of cashmere- but, alas, as March fades into April in New York, my precious sweater will be boxed up with the rest of my winter items; placed in the attic until October inevitably rolls around. Spring is upon us, and summer is nipping at its heels, and, with the onset of warm weather, I begin to think of all the clothes (and bathing suits- gasp!) that I am going to have to don. Shorts, tanks, and sundresses can be somewhat, shall we say, revealing.
This summer, I no longer have the “well I just had a baby” excuse, so getting back into fighting shape is a priority. Pushing myself a little harder at the gym is just a small portion of tackling this battle- I find it's all in what you eat!
I'm trying to be more conscientious about eating all-natural food products at the request (okay, demand) of my trainer. So, au revoir Lean Cuisine frozen dinners, and Weight Watchers cookies- I think I'll miss you most of all. Bring on the Kashi!
Cooking dinner most nights lends itself to this plan, not because I make only low-fat or diet food, but since I am making the meal, I know what ingredients are going into it, and they can be adjusted to, say, include more chicken for protein, spinach for fiber, or less salt. Additionally, foods that are usually considered “bad” are no longer off-limits. Pasta, for example.
This tortellini recipe was fresh and easy, and more veggies may be added to make it even healthier:
It's even better the next day!