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Curly Nikki

KinkyShea’s Health and Fitness Tip of the Week

By January 27th, 20212 Comments
Recipe of the Week: Strawberry, Melon and Avocado Salad
(From www.eatingwell.com)

This light, refreshing and colorful salad makes a cool kick-off for dinner or a light nutritious lunch.

Nutrition Profile: Low calorie, low cholesterol, low saturated fat, low sodium, heart healthy, healthy weight, high fiber, gluten free.

Ingredients (makes 4 servings):
¼ cup honey

2 tablespoons sherry vinegar or red-wine vinegar

2 tablespoons finely chopped fresh mint

¼ teaspoon freshly ground pepper

Pinch of salt

4 cups baby spinach

1 small avocado, peeled pitted and cut into 16 slices

16 thin slices cantaloupe (about ½ small cantaloupe) with rime removed

1 ½ cups hulled strawberries, sliced

2 teaspoons sesame seeds, toasted

Directions:
1. Whisk honey, vinegar, mint, pepper and salt in a small bowl.

2. Divide spinach among 4 salad bowl. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries then drizzle with dressing and sprinkle with sesame seeds.

Tips:
The dressing can be made ahead and kept covered in the fridge for up to one day.

To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly until golden and fragrant (about 2 minutes). Transfer to a small bowl and let cool.

Nutrition:
Per serving: 202 calories; 8g fat (1g sat, 1g mono); 0mg cholesterol; 24 g carbohydrates; 3 g protein; 7 g fiber; 90 mg sodium; 503 mg potassium.

Fit Tip of the Week: Food Portion Control

In recent years, the number of overweight adults in America has been on a steady rise. Lack of exercise isn’t the only culprit. Nutritionists believe that poor portion control is part of the problem as well. It’s no wonder that in a world where just about everything can be “super” or “upsized” and burgers come in “doubles” and “triples” appropriate portion sizing has become skewed. Portion sizing comes into play with calorie consumption. If you consume double the appropriate serving size then you’re consuming double the calorie content of that food. The extra calories consumed by poor portion control contribute to an expanding waistline or one that refuses to shrink while pursuing a fitness routine. Although portion sizes are important you would be hard pressed to find someone running around with measuring cups and scales in their pockets. Many fitness professionals (myself included) and registered dietitians encourage their clients to use visual cues to serve as guides for appropriate serving sizes. Here’s a little cheat sheet to help you learn (and remember) what constitutes appropriate portion size based on the current food pyramid released by the USDA. The chart below is based on a 2,000 calorie diet, but you may need more or fewer calories depending on your activity level. You can visit www.mypyramid.gov to create a custom food pyramid appropriate for your health and fitness goals. The visual cues will still remain the same but the amount of servings may vary depending on caloric needs. Remember to consult your healthcare professional before modifying or starting a diet or exercise routine.

Food Group

Daily Servings

(based on 2,000 calorie diet)

Single Serving

Visual Cue

Calories per serving (approx.)

Grains

6 oz.

1 slice of bread

1 cup cold cereal

½ cup cooked cereal

½ cup rice or pasta

CD Case

Baseball

English muffin

Scoop of ice cream

80

80

80

80

Vegetables

2 ½ cups

1 cup raw, leafy veggies

½ cup cooked veggies

¾ cup vegetable juice

Salad bowl

Computer mouse

Standard light bulb

25

25

30

Dairy/Milk

2 cups

1 cup milk

1 ½ oz. non-processed cheese

½ cup frozen yogurt

Standard yogurt cup

Computer disk

Computer mouse

Nonfat 90

150

100

Meat, Fish, Poultry, Eggs, Beans and Nuts

5 ½ ounces

3 oz. cooked lean meat

3 oz. skinless chicken breast

3 oz. salmon fillet

Deck of cards

Cassette tape

Deck of cards

110-165

165

165

Fats, Oils and Sweets

Use Sparingly

1 teaspoon oil, salad dressing or mayonnaise

Matchbook

45

For more information on the current dietary guidelines and the food pyramid visit www.mypyramid.gov.

Until next week…

KinkySheaPT

2 Comments

  • TiAnna Mae says:

    Great article! I developed gestational diabetes, and I was given a food plan that designated the amount of carbs I could have at each meal and snack. Although I no longer have diabetes, I still follow the plan to help keep me on track with portion control. It's very similiar to what you have above. I will definitely be trying this recipe. I thoroughly enjoyed the cucumber black-eyed pea salad recipe you posted a while back.

    tiannamae.blogspot.com

  • Yam84 says:

    Portion Control is sooooooooooo important. Many people over eat and don't even know it.

    Thanks for the chart!

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