Fire up the grill this weekend with some healthy vegetarian recipes for your Memorial Day barbecue!
1. Portobello Mushroom Burgers
2. Grilled Tropical Summer Salad (above)
3. Perfectly Grilled Vegetables
4. Southwestern Black Bean Salad
5. Grilled Corn, Avocado, and Tomato Salad
7. Broccoli Slaw with Tahini Dressing
8. Better than Trader Joe’s Kale and Edamame Bistro Salad
9. Lemon Cranberry Quinoa Salad
11. Light Lemon Bars
12. Chocolate Covered Strawberries
“
Toxic though it may be, the problem is not just this environment of food. Researchers now know that people who struggle with weight are battling evolution itself, which has programmed us to store calories when food is plentiful and, when food is scarce, to reduce calories we expend.
When an overweight person cuts down significantly on what he eats, the body defends itself by using fewer calories. The effect can be long-lasting: If a person’s weight drops to 150 pounds from 250, significantly fewer calories must be consumed daily to stay at that weight than would be necessary if the person had never been overweight.
Even if a 170-pound person loses 20 pounds, he needs 15 percent fewer calories to maintain the new weight than someone who always weighed 150. Short of bariatric surgery, very gradual weight loss — say, no more than 20 pounds a year — may be the only way around this metabolic slowdown. This strategy gives the body and appetite a chance to adjust.
Willpower rarely helps people who struggle with their weight. With constant temptations to eat more, and especially more high-calorie foods, our society must change. Instead of subsidies for corn used to produce high-fructose corn syrup, let the government subsidize more fresh fruits and vegetables. Michael Pollan, an author and journalism professor at the University of California, Berkeley, has said it best: “Eat food. Not too much. Mostly plants.” His newest book, “Cooked: A Natural History of Transformation,” adds a corollary: “And cook it yourself.”
” — Many Fronts in Fighting Obesity - NYTimes.com
I need to make homemade pizza. Looks so good…
(via peanutbuttarunna)
“
Part-time veganism (which you might also call flexitarianism) is a strategy for integrating the reigning wisdom — eat more plants, less hyperprocessed stuff, fewer animal products — into lives that have, until now, been composed of too few of the first and too many of the second and third.
VB6 [vegan before 6] is just one such strategy; in my travels, I met people who were “vegan until the weekend” or vegan all but five days a month, or any number of other approaches to achieving the same goal. You might think of patterns of eating as falling on one point or another along a spectrum, and moving toward the plant-based end of that spectrum — as opposed to the end represented by Morgan Spurlock’s “super-sized” diet — is almost always beneficial. It is about eating better, or well, not perfectly, and it must be said that “perfectly” has not yet been defined.
” — Mark Bittman, Why I’m Not a Vegan - NYTimes.com
Click the link for a deliciously famous salmon recipe!
(via So Tasty So Yummy)
Caprese Quinoa Grilled Stuffed Mushrooms with Balsamic Glaze
(Source: rawhealthyover30, via princess-of-weights)
(Source: miel-doux, via elegant-avenue)
tonight’s bike ride :)
(via our-healthy-habits)