FITNESS CHRONICLE

Issue #040


The Healthy Food Trap

Hi Everyone,

This may be one of my shortest newsletter to date; but recently I've been asked by a large number of people "I eat healthy and I still gain weight, why?"

Is this you? Do you eat healthy, exercise regularly and yet haven't been able to achieve your goal weight? Well as you can see, you're not alone.

You've fallen into what I call "a healthy food trap". Simply put this is the misconception that as long as the food I'm eating is healthy then I don't have to worry about portion size. It's all good.

It sounds good, but sorry there are no “free rides” when it comes to fitness and weight loss. Weight loss always has and always will be a simple numbers game. You've all heard it before, but it's the simple truth; if you eat more calories than you burn, you'll gain weight. It makes no difference if those calories are healthy or not. If you eat more than you burn you will gain. Admittedly some foods though eaten in excess, are healthier than other; however the adage remain eat more than you burn and you gain. Sorry.

The answer is simple, continue to eat healthy foods; but reduce the size of your portions and watch as the weight falls off. By eating healthy your half way home. Reduce the portions and you'll find yourself at the weight and fitness level you want faster than you may ever have thought.

Good luck, and if you have any questions or need a little help, feel free to contact me at any time; I'll be happy to help.

Until next time remember, "Stay Fit and Reduce those portions, and you'll feel better."

Jeff


RECIPE

Creamy Carrot Soup

Most creamy soups are filled with fat – but not this one. Indulge with this healthy carrot soup. Serve with a side of lean chicken breast or grilled fish and a small salad for a balanced meal.

Servings: 2

INGREDIENTS:

  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 1/2 small onion, diced
  • Dash of sea salt
  • 4 cups carrots, diced
  • 5 cups filtered water
  • 3 Tablespoons White Miso

PREPARATION:

In a soup pot heat the olive oil over medium heat. Add garlic and onion with a dash of salt and cook for 4 minutes. Add carrots and stir, cook for another 4 minutes. Add the water and bring to a boil.

Reduce heat, cover and simmer until carrots are tender, about 20 minutes. Use a hand blender to process the soup until smooth.

Remove 1 cup of the soup and mix the miso into it until dissolved. Add back into the soup and simmer for 5 more minutes.

NUTRITION: One serving: 187 calories, 4g fat, 27g carbohydrate, 5g fiber, and 5g protein.