1. Get real about your weight. Most of us look in the mirror from the neck up. When was the last time you looked at yourself from the neck down? Do you have a point of reference from before the COVID-19 quarantine? How do you measure your weight now? Is it the same way you measured before the stay-at-home period began? How do you determine what your weight should be? How recent is your weight gain (really)? 2. Look at your eating plan. Do you have one? Are your meals and snacks scheduled or random? Are you willing to schedule your regimen formally (on paper)? How hungry are you before your meals (using a 1-10 rating scale – 1 = starved; 10 = stuffed) and after you eat? 3. Look at your drinking plan. Do you have one? Are you eating to quench your thirst instead of drinking water? 4. Take a look at the other factors that can directly affect weight. Rate your stress on a scale of 1-10: 1 is totally relaxed, 10 is completely stressed out. How do you deal with your stress? 5. Make a schedule. Our brains love habits – good and bad (the brain doesn’t distinguish). How long do you think it takes to form a new habit? Surprisingly, it’s not 30 days, like we may have thought – it’s 66 days. Specifically, what new habits would you like to develop around your relationship with food? How can you break them down into Mini Habits that you can weave into your day? What can you do to build a foundation for these habits so you can start eating healthy during quarantine and avoid the “Quarantine 15”? Focus on the behavior, not the outcome. Guarantee success by making the first goal really easy. Measure your progress – visually – using any marker that is meaningful to you. Ask yourself this: When I _______________then I will _____________________. Celebrate progress – it builds success!
In honor of Cinco de Mayo, we’re pleased to share one of our client-favorite Mexican fusion recipes: Mexican Spring Rolls! While the COVID-19 pandemic may have derailed your usual Cinco de Mayo celebration, you can still create a party atmosphere in your kitchen with this festive, unique recipe. Mexican Spring Rolls Recipe Servings – 6 rolls Serving Size – 2 rolls Ingredients cilantro leaves – 12 ea enchilada sauce – 1/2 cup green onion, diced – 2 ea ground turkey – 1 lb NutriFit Calypso Salt Free Spice Blend – 1 tsp onions, chopped – 1/2 cup reduced fat cheddar cheese, grated – 3/4 cup rice paper – 12 ea romaine lettuce, shredded – 2 cups tomatoes, diced – 1 cup Directions For each teaspoon of the Calypso Blend, you may use: 1/2 tsp. ground chilies, 1/4 tsp. ground cumin, 1/8 tsp. each black pepper and garlic powder. To make filling: 1. Sauté ground turkey with enchilada sauce, Calypso blend and onions until cooked through. Pour off any excess fat and cool. To roll the spring rolls: 1. In a bowl of warm water, dip a sheet of rice paper until both sides are moist. Let sit for 1 minute until the rice paper is soft. 2. Place approximately 2 tbsp. of the meat filling on the edge of the rice paper (closest to you) and add a teaspoon of green onion, cilantro, lettuce, tomatoes and cheese. Take the rice paper from edge and roll 1/3 of the way; fold in both sides towards the center and then continue to roll the rest of the way (like you would roll a burrito). 3. Repeat for the remaining sheets of rice paper. (You can cover the rolls with a moistened paper towel as you are rolling the other sheets to avoid the rolls drying out.) 4. Serve immediately or cover the rolls with plastic wrap and refrigerate.