Spring Clean your Diet

Last week we had a couple days of warm(er) weather and it felt like a weight was lifted off our shoulders! My husband and I opened our windows, went for walks, saw neighbors again and shed our heavy coats. Nothing beats the feeling of of reawakening that comes with spring. It’s easy for me to start sounding trite and sappy because this time of year just calls for a lot of cliches. With good reason, though. Last year I wrote about using this opportunity to clean out your closet. Bear with me this year as I write about Spring Cleaning your diet!

Are you prepared for the onslaught of ads and articles that will focus on getting ready for swimsuit season? The focus always seems to be that our bodies are somehow less than perfect after the winter and now we need to find a quick fix in order to look “good” in a bathing suit. Drop 10 pounds fast! Detox your body! Toned arms in one week! And my personal favorite: stop eating bananas for a flat stomach! We all know those claims are designed to make us spend money on products that don’t work because they don’t offer long term solutions. The only way to transform is to change (or break) our habits and to accept a realistic version of our own perfect body. A commitment to being healthy is a lifelong goal. It is not just about fitting into skinny jeans or a two piece bathing suit. I want to think of this time of year as an opportunity to eat cleaner and smarter, which should help me feel better as I transition into my warm weather clothes. 

Here are a few ideas to get you thinking about how to make this happen:

• Many of you may have just ended Lent, which usually means you gave up something. I often hear people say they stopped eating junk food or drinking soda. If you made it 40 days without the processed foods, sugary drinks or candy can you continue? Or at least make it a once in a while treat?
• Pick one thing to change. Perhaps it is to drink more water. Or eat a salad at least once a day. Or cook more meals. Or give up meat at least once a week. You don’t have to change everything all at once, just make gradual changes.
• Go through your cupboards and fridge and throw out anything that is overly processed. Stop finding excuses for having cookies, chips, pre-made meals, convenience foods, etc. in your kitchen. 
• Decide to focus on portions. Do you know how much pasta is in a correct portion? The correct amount of salad dressing or other condiments? The correct size piece of fruit?
• Read labels! Look for unpronounceable ingredients. Educate ourself on how to interpret the nutrition information (download fooducate for an easy tool to help with this).
• Commit to shopping at your local farmer’s market. It is easy to load up on veggies and fruits when you see how gorgeous they look and can meet the people who actually grow them. There are markets almost everyday, some in the evenings. (In Rochester bookmark this link to get an updated list of 2015 markets in the next month or so).
• Try a new healthy recipe at least once a week.

That should get your ideas going! My goal is to change the amount of alcohol I drink. I love wine. Wine doesn't always love me. I have cut way back on the amount I drink. What used to be an everyday glass is now a couple times a week glass. I want to reduce that to maybe once a week. It will be better for my calorie intake as well as on our pocketbook. (Ever notice that eating out is super expensive if you order drinks?). Ask how I am doing next time you see me! 

I would love to hear your ideas in the comment section below. How will you be spring cleaning your diet?

This week’s recipe is a vegan version of cheesecake. A few weeks back I mentioned I am using cashews in place of a lot of dairy. I came across this recipe and had to give it a try so I made them for Easter. I feel this is a great way to get a treat and still stick to a clean diet. If you use the link to the recipe I used, she lists some variations to add different flavors to the filling.

No Bake Cashew Cheesecake Cups

from oneingredientchef

Ingredients:

Crust:

1 1/2 cups nuts (2-3 varieties)*

1/2 cup dates*

2 tablespoons coconut butter (or oil)

2 tablespoons maple syrup

Pinch of salt

Filling:

1 cup cashews, soaked at least 2-3 hours, ideally overnight for smoothest results

1/3 cup silken tofu (organic, non-gmo)

1/2 cup non-dairy milk

1/4 cup maple syrup

2 tablespoons coconut oil

Juice from half a lemon (Or whole if you like it really lemony)

Pinch of salt

Directions:

1. Place liners in a 12 cup cupcake pan. Spray bottoms lightly with cooking spray.
2. Combine crust ingredients in a food processor and process until it comes together in a dough like consistency. Press about 2 tablespoons of dough in bottom of each liner. Place in freezer while you make the filling.
3. Clean out processor. Drain cashews. Combine filling ingredients in processor. Process until smooth. This took a few minutes in mine. If you have a high-powered blender, such as a Vitamix, it will be quicker. 
4. Divide cashew mix between the liners and put back in freezer for a couple of hours. After they are frozen, store in sealed container in freezer.
5. Remove from freezer about 10-15 minutes before you want to eat one.
6. Enjoy!

*I used almonds and cashews. I did not have any dates so I used dried cranberries in place of them. I poured some boiling water over them and soaked for a half hour to plump them up. I drained the liquid off before processing them.