So I’ve noticed lately that hubby and I have gained a little weight over the winter months and need to get ready for our beach vacation in a month. We already are VERY active and avoid sugar and white starches, so I needed to take a look at our current diets and what we could change to eat healthier.
For us, carbs are our problem. We love pasta and bread and rice and comforting starches…of course they are all whole wheat or whole grain (no white stuff) but even that stuff not eaten in moderation isn’t great for you. As a result we both feel that our pants are tighter than usual and could use a little relief.
My plan: reduce our amount of carbs eaten during the day, increase our cardiovascular exercise (when possible since we already do a good bit) and eat no/low carb meals at night. I really don’t believe in a “no carb” diet. I think some carbs are essential to proper function of your body and brain (remember, I’m not a doctor or nutritionist, this is what works for me) but I also find that I can widdle my middle by focusing on eating more protein and vegetables each day.
Both hubby and I were a bit nervous about this plan (remember, we love carbs) but this dinner completely changed our perspective of the “diet” and got us excited about our plan. The key for us is still serving a full plate but filling it with veggies and lean protein and still making it tasty and allowing for some small indulgences! So far, so good!
I served our chicken with a raw spinach and kale salad with cucumbers, tomatoes, and carrots and some garlic sauteed string beans. Delicious and filling!
Putting “fad diets” aside, what are your tips for eating healthier to get ready for swimsuit season?
Mustard Grilled Chicken with Bacon and Avocado
3 tbsp Dijon mustard
1 tbsp honey
1/4 c extra virgin olive oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp (or more) red pepper flakes
1 tsp black pepper
1 tsp salt
1 tbsp fresh thyme
3-4 chicken breasts
6-8 pieces of bacon (or turkey bacon)
1 avocado, sliced (1/4 of avocado per serving)
In a bowl, combine the mustard, honey, olive oil and seasonings. Pour over chicken in a zip-lock bag and marinate in the refrigerator for 30 minutes – 1 hour. Preheat a grill or grill pan to medium heat. Grill the chicken (depending on thickness, may need more time) for 6-8 minutes per side or until cooked through. Serve with two slices of bacon and 1/4 sliced avocado on top and sprinkle with black pepper.