I used to have an old routine that I hated, but I couldn’t seem to get myself out of it. During the winter, I would put on weight. In the spring, I knew bathing suit season was coming, so I would diet and lose the extra weight. But when summer rolled around and I was at my goal weight, it was open season on fatty foods.
By the end of summer I was carrying around at least five extra pounds. What was worse was that my poor eating habits in the summer months seemed to kick-off my winter weight gain. I knew it was unhealthy, which is why I was determined to find a way out of that cycle. A major part of breaking the cycle, for me, was cutting out the junk foods that go along with summer fun in the sun. You know; the potato salad that goes along with your grilled chicken and the chips that go along with the burger.
Over the years, I’ve found that the best way to change bad habits is to replace them with good ones. So, instead of going “cold turkey” and depriving myself of the foods I wanted, I just found healthier alternatives. Here are some of my favorites:
Kale chips – Kale chips don’t sound or look great, but they are seriously yummy. If they’re seasoned right, they make a great substitute for potato chips.
Grilled chicken kabobs – Grill chicken with onions, red peppers and some mushrooms on a kabob and you have a healthy alternative to fried chicken. Or, put the pieces into a bun, or cut calories using sandwich thins and you’ve got a healthy alternative to a hot dog.
Summer Breeze Vitamin Buster – Having a great beverage is welcome anytime, but during the summer…it’s time to really have fun. So how do you enjoy a nice mock-tail without the calories and make it healthy too? Go to “click here for recipe”.
Oxylent is giving away a $55 gift basket for one of my “Health In A Hurry” Newsletter subscribers.
Enter to win the Oxylent Variety Pack, Camelback Bottle and Swag ($55 Value)
How to Enter:
- “ LIKE” Oxylent page “Drink Oxylent. Breathe Life”.
- Leave a comment on “Drink Oxylent. Breathe Life” FB page … “Deborah Enos recommends Oxylent and I would love to win the gift basket”
- Leave a comment on Deborah Enos Healthstyle FB page about the contest. “Deborah Enos recommends Oxylent and I would love to win the gift basket.”
Also, order your supply of Oxylent and receive 20% discount off entire order until 7/31/12.
Code ENOSOXYLENT. (case sensitive) ** Free shipping on orders of 2 boxes or more.
Giveaway ends July 31, 2012 at 8pm Pacific Time. Giveaway is open for residents of the US only. Winner will have 48 hours to respond to notification with shipping info and claim prize – if no response, another winner will be chosen . Subject to the official rules. No purchase necessary – void where prohibited by law. Disclaimer/Disclosure: Review sample and prize provided by the giveaway sponsor.
Summer Breeze Vitamin Buster
1 cup club soda
1 packet of Oxylent (This is a high quality multi vitamin. Please follow directions on the package.) Available at: PCC, Whole Foods, Super Supplements & The Vitamin Shoppe
3 sprigs of mint
In a glass, add mint and pour in club soda. Add packet of Oxylent, stir, add fruit kabob and ENJOY!
French potato salad – Instead of mayo, French potato salad is made with chicken or beef stock, wine, vinegar and seasonings. It’s a lot lower in fat and calories than your standard potato salad, and it tastes great too!
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
Courtesy of the Food Network