Punish Yourself With Natural, Unprocessed Foods!

Well, that actually depends. What do you think? Is your favorite dessert dessert creamy and filling? Are you hot and ready to treat yourself? Are you masochistic enough to load your plate with cheesecake? Well, your favorite dessert may be loaded with cream and sugar, but your body may need more than just dairy to achieve the results you’re looking for.

If you want to treat yourself or if you want to supply your body with the ideal amounts of calcium and nutrients, you can load up on the latter. In fact, you can load up on oregano tea, onions, and corn, too! These are all additional nutritional supplements that you can incorporate into your eating routine. The general idea, though, is to make small changes. These changes will do more for your body and will achieve more results for your weight loss plan.

purple and white icing covered cookies

To begin, start by making a decision to change your diet. Decide on a diet plan that sounds good to you. One that you’ll be able to live with. One that features a good balance of fruits and vegetables, lean protein, healthy fats, grains, low-fat dairy, and will not consist of dry cereal or processed foods.

Next, you’ll want to decide what you’ll do once you get there. For instance, “What do I have to have to eat once I’ve reached my weight loss goal?” Depending on your answer, you’ll have to decide whether you’ll take a few extra steps to reach your goal quicker. If you do, you’ll achieve your goal in less time. The other possibility is to hold your goal all year round so that you can focus on it more. In either case, you’ll be less likely to slip, but it’s always best to be ready to make a late night run to the fridge if the plan falls apart.

Here’s a sampling of the type of meal plans you can choose:

Breakfast meatlesswheat/grassfedbrew or ancient grainmybreakfast salad – greens, onions, avocado, tomato, etc. Homemade soup – fresh leaves, vegetables, seaweed, zucchini, tomatoes, etc. Fresh fruit – dried, not over-processedGluten-Free OmeletsWild Rice & Green VegetablesGrass Fed Beef & TurkeyPavans style organic lean meat and eggs

Vegetables, in any of these categories, are a must for any diet. Now that we’ve got that out of the way…

Green Juicing with Green Juicer

Green juices are the solution to the green juicing conundrum. Green juices start with a salad and work their magic by extracting as many of the juice nutrients as possible. Also, green juices are mostly water… which means you’ll hydrate. The darker the green, the more alkalizing the juice. I did a tasting test with some of the juices I was most familiar with. Plum infused rose, lemon acorn, andinnamon were the first juices I tasted. The rose juice was very sweet. I tried the other two juices: the cinnamon and the acorn. The task was to let them infuse in my mouth for 30 seconds. I could still taste the rose blossom. The fact is, these juices are quite tasty. They do have a certain sweet flavor. However, I found that these dark, green juices actually had a somewhat bitter taste. I have found that the biggest benefit is the amount of nutrients that a person absorbs. It was higher than the amount of sodium I was consuming. I did feel a bit bloated. Mostly because of the extra sodium. So, what do the other juices have besides the anti-oxidants? The key is to use only organic, freshest produce. Once juicing, store the blended vegetables in a glass jar in the refrigerator. You can take some with you. But, I found that once you take the vegetable blendings home or keep it in your refrigerator, the best results are when you drink it. In the morning, you will have a vegetable juice to start your day.

Use Whole Vegetables or Oil-BasedProponents of vegetable juicing point out that vegetables absorb their vitamins and minerals more easily when they are piece by piece, rather than when they are sectionsed and placed in a juice bottle. Accordingly, vegetable juice is made by removing the outermost layer of skin from the vegetable (the outermost layer contains the antioxidant neutralizing carotenoids [rutin] and phytochemicals [phytonutrients] found in the vegetable). Thenizing the vegetable until it is smooth and firm.

cooked dish