Re-Connected to Beauty

By Kelli Swensen, Dietetics Student, Sargent College

I can’t tell you how many times I’ve re-written this blog post trying to make it perfect. I went to the absolutely amazing Lovin’ Your Body Panel Wednesday February 23 in the Howard Thurman Center, and was completely blown away.

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Walking back my whole body felt lighter. All the small dramas in my life that had been tugging at me were magically massaged away by the words of the panel and the atmosphere of the audience. I was overflowing with a deep happiness that brought me peace and confidence. On my walk back to Kenmore I’m sure the people near me probably thought I was a bit loony, smiling for no reason, but that’s only because they weren’t at the event – they didn’t have the quotes from the night circling in their heads – they weren’t connected to their beauty like I was.

The word of the night, at least for me, was “connection”. When asked about what advice she finds herself giving to people struggling with eating disorders or body image in general, panelist Whitney Post stressed the importance of the human connection. I didn’t realize the magnitude of this one basic word until a student in the audience stood up, beautifully and passionately expressing her desire to have a body image support group on campus. Looking around while she was talking, almost everyone was smiling or nodding at the idea of a safe place for students to gather together and learn to love and accept their bodies.

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The Lovin’ Your Body panel went beyond my expectations. Dr. Kimberly Dennis’s account of her struggle with an eating disorder was not only moving, but also surprisingly relatable. Rather than striking a nerve, many of Dr. Kim’s quotes sunk deep, helping to get rid of those negative thoughts that get in the way of fully enjoying each moment. I brought a small notebook with me, thinking I’d be writing down notes like a newspaper reporter. Instead, by the end of the night I had something much more similar to a quote book than a report. Because many of the speakers’ words touched me so profoundly, I want to share them with you.

“What I was doing was not loving my body; it was violence on my body” – Dr Kim

“My body wasn’t the problem. The problem was the deep feelings being held inside my body” – Dr. Kim

“What you look like is none of your business” – Dr. Kim

“Our eyes are really broken” – Dr. Kim on the US’s body perception

“The interpretations we make [about people’s bodies] are abnormal, extreme, and hateful” – Dr Kim

“It is so freeing to actually go to a RD [registered dietitian]” – Whitney Post

“This is not abnormal, it’s normal. When we feel out of control it’s normal to take extreme measures. But if it’s not caring for yourself, then it’s not working” – Stacey Zawacki

“You’re as sick as your secrets” – Dr. Kim on not getting help for an eating disorder

“Know that recovery can be a beautiful thing” – Whitney Post

“You have to figure out what you think is beautiful and be that beautiful for yourself” – Whitney Post

So, some quick cliff notes in case you weren’t able to make the event:

  • It may be cliché, but everyone has beauty and worth that goes beyond the external.
  • Focus on people’s talents and abilities rather than just their looks.
  • If someone you know has an eating disorder, don’t stay quiet. Let them know you care and are worried. Yes, they may push you away, but eventually if enough people mention it, something will click and they will seek help.
  • Everyone has body image problems from time to time. It’s completely normal, but you can’t let it consume you. Be around people who love you and believe them when they say you are worth loving.
  • Most importantly: Connect. Connect to your friends, you family, even strangers, but don’t forget to also connect with yourself.

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What makes you feel most beautiful? If you attended the panel let us know your thoughts!

Best of the Food Web: A Fete For Food

Welcome to a new section of the Sargent Choice Blog! Every Wednesday this semester we will be posting about a new blog or cooking website that we love! The internet is filled with food websites, and our goal is to arm you with the “Best of the Food Web”!

a fete for food

A Fete For Food Is written by Jessica Maillet, a RD and certified personal trainer in Western MA.  Her blog aptly communicates her  sincere, robust enthusiasm for delicious, clean, fair food.  She is passionate is to inspire people to eat wholesome, local, affordable and delicious food that makes them happy and healthy, and improves the environment and community in which we live. This blog started as an experience of getting a weekly box of fruits and vegetables from a local farm CSA (Community Supported Agriculture). You will also find Jessica's travels, races, recipes, and nutrition tips.  "A Fete for Food"  means “A Party For Food" because every meal should be a celebration.

Recent recipes we love from A Fete for Food:

Do you celebrate every meal?? What food blogs are you loving right now?

Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content.  Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk.  Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website

6 Tips for Being a Healthy and Happy Vegetarian

By Keating Simmons, Dietetic Intern, Sargent Choice Nutrition Center

Being a vegetarian on campus can be hard; always asking how things are made, never knowing what will be served, and getting enough to eat to get through the day, all challenges that make you just want to eat a burger already!  These tips and guidelines can help you navigate the dining halls and retail locations and can help you create a satisfying balanced meal at home.

1)      BU is already veggie friendly! All grains and vegetables are cooked using vegetable broth and BU offers vegan cheeses, spreads, and pizzas.  Half the battle is having options available to you to eat, so it is nice that BU is already doing this.  Look out for Vegetarian and Vegan signs for more options around the dining hall.

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2)      It’s ok to cheat! Take a look and see what the dining halls or GSU are serving each day by going online to http://www.bu.edu/dining/index.shtml.  Most residence dining halls and retail locations have their menus available online and all residence hall menus show which options are vegetarian (VT), vegan (VN), or are Sargent Choice.  This way you will always be prepared and helps plan out your meals for the day.

3)      Just Ask! The managers and foodservice staff are here to help, if you aren’t sure how something is prepared ask to speak to a manager.  If the person in front of you ordered a hamburger ask for a different spot on the grill for your veggie burger.  Simple questions and requests make a big difference in terms of enjoying your food.

4)      Go Shopping! Check out your local grocery store for easy vegetarian snacks and meals for your room.  Nuts are a great way to get protein and are easy to throw in your bag for a snack.  Check out all the different types of beans for an easy lunch or dinner option.  Just wash and drain and throw them into a salad or whole wheat veggie pasta dish.

5)      Don’t be afraid to improvise! If you just found a great new recipe but it isn’t vegetarian, don’t worry, just make some simple substitutions to make it work for you.  If the recipe calls for chicken use tofu instead.  Eggplant can replace the meaty texture of beef, and beans go great in any stew or soup dish.

6)      Take the plunge! Thinking of becoming a vegetarian or just want to test it out for a week?  Use the tips from above to figure out what to eat on and off campus, start paying attention to non-meat options offered like eggs, nuts, tofu, and tempeh.  Not only will you be discovering new food but you will also be reducing your carbon footprint.  Check out http://www.eatlowcarbon.org/# to compare the carbon impacts of your food choices.

What are your tips for being a vegetarian?

Make a Difference Monday

By Sabrina Harper, BU Dining Service Sustainability Coordinator

BU Dining Services offers food with a lower carbon footprint that is friendlier to both the environment and you!

BU Dining Services has partnered with the Sargent Choice Nutrition Center to offer a special menu on one Monday per month that reflects a lower carbon footprint.  This means we are focusing on serving foods that are locally-grown, organic, as well as choosing sustainable seafood, natural poultry and vegetables over red meat and pork, once a month. Sargent Choice will have a tables at this event to spread information on the benefits of eating less meat and more plant foods, and healthy tips for vegetarian eating.

Why are we choosing poultry and seafood over red meat and pork?

First of all, beef is very taxing on the environment. The carbon footprint of one pound of beef is 15 pounds while chicken is only 3.4 pounds.  That’s a big difference!  Also, did you know that it takes around 2,500 gallons of water to produce a pound of beef?  Compare that to a pound  of organic tofu produced in California, which uses only 220 gallons of water. The UN estimates that livestock production is responsible for one fifth of the world’s greenhouse gas emissions, which is more than the entire transportation sector!**

In addition, lower red meat consumption has been shown to lower your risk of obesity, type II diabetes, cancer, heart disease and extend life expectancy.

Why Eat Local?

Eating local food is also great for you, your community and the environment.  Locally-grown produce tends to be tastier because it comes from a shorter distance and is picked at its peak ripeness.  Because it’s coming from a shorter distance, local food carries a lower carbon footprint.

When Dining Services purchases locally-grown and processed foods, we are supporting the local economy:  our neighbors, the community, New England farmers, as well as maintaining more open space in the region for agricultural use.

Some of the great products we will be showcasing, you can find on a regular basis at all residential dining halls as well as the GSU Food Court.

Make a Difference Monday is an all day event featuring a special menu in your dining hall on:

Monday, February 28th
Monday, March 28th
Monday, April 18th

You'll get a chance to meet the Sargent Choice team during the following times:

February 28th

Warren & Towers:   11:30-1:30
Myles & Shelton:    5:30-7:30
West                     6:00-8:00

March 28th

Warren & Towers:   11:30-1:30
Myles & Shelton:    5:30-7:30
West                     6:00-8:00

April 18th

Towers, Myles & Shelton:   5:30-7:30
Warren & West:                 6:00-8:00

If you're tweeting what you're eating be sure to include @sargentchoice @budiningservice and #MakeADifferenceMonday

**Information sourced from the United Nations FAO, The Monday Campaign.

Sargent Choice Cooking Demonstration: Fresh Fruit Parfait with Homemade Granola

By: Stephanie Horton, Dietetic Intern, Nutrition and Fitness Center

Video by: Alan Wong

You’ve probably heard it before, but we’re going to say it again: Breakfast is the most important meal of the day! Start your day off right with Sargent Choice’s Fresh Fruit Parfait with Homemade Granola. Learn from Executive Chef Walter Dunphy as he demonstrates this recipe in the Sargent Choice kitchen.

A homemade version of these Sargent Choice parfaits is available at the Dining Services locations around campus.  One of the best things about the parfait is that it has many roles and is not limited to the “breakfast food” category. Enjoy it as study snack or an elegant dessert option.

The berries are a great addition to your diet, because they are rich in antioxidants and have been found to help prevent memory loss and neutralize skin-cell damage. Good health never tasted so good.

Sargent Choice is happy to have the opportunity to provide you with these cooking demonstration videos. We hope they inspire you to explore food on your own and to increase both the nutritional content and flavor of you every day meals. Visit the Our Favorite Recipes on the Sargent Choice Website for more recipes and cooking demonstration videos. Happy Cooking!

Check out the video and recipe below!

This video initially appeared on BU Today.

Sargent Choice is always looking for breakfast and snack inspiration. Do you have any healthy snack recipes you’d like to share with us? We always love hearing from you!

Fresh Fruit Parfait with Homemade Granola Recipe

Ingredients
5 ounces rolled oats
1/2 teaspoon whole wheat flour
1/4 cup sunflower seed kernels
1/2 teaspoon ground cinnamon
2 ounces pancake syrup
1/2 ounce honey
1 1/2 teaspoons olive oil blend
1/4 teaspoon vanilla extract
1/4 cup water
1/2 ounce raisins
1/2 ounce sun-dried cranberries
3 cups plain nonfat yogurt
2 1/4 cups strawberries, quartered
3/4 cup blueberries

Directions
To make the granola

Preheat oven to 300 degrees. Combine rolled oats, whole wheat flour, sunflower seed kernels, and cinnamon in a bowl and stir to blend. In a separate bowl, combine the syrup, honey, olive oil blend, and water and whisk together. Combine the wet and dry ingredients and mix well, using a rubber spatula. Spread the granola mixture evenly on a baking sheet and place it in the oven for an hour and 45 minutes to 2 hours, stirring every 15 to 20 minutes to bake evenly.

Remove granola from the oven and cool to room temperature. Toss it in a bowl with the raisins and sun-dried cranberries to combine.

To assemble the parfait
Evenly distribute strawberries in six glasses and use half the yogurt to evenly cover the strawberries. Follow with a layer of blueberries, topped with the rest of the yogurt. Finish by evenly covering the parfaits with the granola.

Nutrition facts per serving:

280 calories
8 grams (g) total fat (1 g saturated fat)
46 g carbohydrates (5 g fiber)
10 g protein
80 milligrams (mg) sodium
(Percent of daily vitamins)
Vitamin A 10%
Vitamin C 50%
Calcium 20%
Iron 10%

Building Positive Body Image

By Elizabeth Jarrard, Dietetics Student, Sargent College

College is an important transitional time for students. On one hand, college presents a wonderful opportunity to cultivate food preferences and lifestyle practices to promote a lifetime of health and wellbeing. On the other hand, navigating in a sea of overwhelming food choices and constant social pressures is very challenging.

The siren song of "perfection" calls out to us from magazines, TV shows, billboard ads and websites. It is very easy to start comparing yourself to these images. Societal pressures coupled with the social pressures of college can create a “perfect storm” of increased vulnerability in developing poor body image.

Love is the foundation of healthy weight maintenance, weight loss or achieving new fitness goals. If you hate yourself or your body you will not want to treat it with the respect and love it deserves. This hatred can manifest itself in obsessive exercise, binge eating, disordered eating practices, low self esteem, depression, or restriction, or any combination of the above.

On the other hand, if you love something you will want to nourish it, respect it, help it to fulfill its greatest potential.

I have decided to block all fat, negative talk from my life. I challenge you to join me and bring some more self love and body appreciation into your life!

  • Say It- Shout it from the rooftops, or whisper it to yourself in your bathroom mirror. “I am beautiful, I love me, My body is perfect just the way it is.”
  • Write It- Write yourself a love letter. Graffiti it on your mirror. Make a list of things you love about yourself, then refer to it regularly, especially when you're feeling particularly vulnerable.

i love my

Image Source

  • Live It! Don't put yourself or others down. Don't let the negative comments rule your life, and always strive to accentuate the positive.
  • Support Yourself! Find a friend and make a compliment challenge.  Commit to creating a positive body image for the both of you.
  • Step Away From The Scale: If your weight needs to be monitored, leave that up to the doctors. Don’t let the number on the scale define you. How much you weigh should never affect your self-esteem or your sense of who you are.
  • Take Some Time For You: Put yourself first. One a month get a massage, a manicure, or a facial. Pamper yourself to long hot baths by candlelight. Get together with a friend and give each other pedicures. Buy lotions that feel and smell good and treat yourself to some perfume or body mist. Take naps when you need to, just because you can!
  • Spread the love! Tell your best friend that she is beautiful, just the way she is. Compliment a stranger. Check out Operation Beautiful for inspiration. Don't tolerate criticism of your body or your friends. Stop Fat Talk in its tracks, maybe even start a Fat Talk Free Week!

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More Great Resources to Build Positive Body Image:
The Me Movement- treat yourself right by taking time for you

Operation Beautiful -Making the world a better place, one post-it note at a time

Nourishing the Soul -give your soul some love

Guiltless- Improving your relationship with you and food.

Medicinal Marzipan Learning to Love Your Body One Day at a Time.

The Body Image Project -When you look in the mirror, what do you see?

The Seventeen Body Peace Blog (we hope other beauty/fashion magazines follow suit)

The Beauty Message Challenge -Have you told yourself you're beautiful today?

If you are at BU,  join us tonight for a panel on Body Image . Stacey Zawacki, the Director of the Nutrition & Fitness Center will be speaking along with other nutrition and health experts! Also, be sure to check out the Love the Body You're In article from BU Today.

What is one thing you love about yourself?

Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content.  Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk.  Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website

Redefining Your Relationship with Your Body: Panel at BU

Come to this discussion to ask all your questions related to having a healthy relationship with food, body image, eating disorders, and healthy lifestyles. Panelists include Dr.Margaret Ross, Michelle George, Dr. Lynn Paikowsky, Dr. Kim Dennis, Dr. Kate Ackerman, Stacy Zawacki, and Whitney Post.
love-foodimage source
When
Wednesday, Feb 23, 2011 at 6:30 pm until 8:30pm on Wednesday, Feb 23, 2011
Where
Who
Open to General Public
Admission is free
We hope to see you there!

Where Barbecue Meets Snow: Sargent Choice Test Kitchen Smoky Corn and Black Bean Pizza

By Allison Mars, Dietetics Student, Sargent College

With all this depressing cold weather I was in search of something to remind me of why I hadn’t gone to school in California. January 26th’s Sargent Choice test kitchen was just the reminder I needed. Karen Jacobs once again generously opened the doors of her apartment to let us in to make some Smoky Corn and Black Bean Pizza. Delicious!

Pizza 1

Pizza is something that everyone can agree on. Not only is it universally liked, but it is so easy to make it healthy. This recipe swaps traditional pizza crust for a whole wheat crust. We used a store bought whole wheat pizza dough to make our crust. Another simple swap we made was using low-fat mozzarella cheese. This cheese tastes so good you won’t even notice that it’s low fat! Instead of the traditional tomato sauce, this recipe calls for barbecue sauce. It gives the pizza a nice smoky flavor and really complements the toppings. Next are the toppings, probably the most debated area in pizza. Pepperoni? Extra cheese? Peppers and onions? This pizza skips the traditional and is topped with a nice big scoop of black beans, corn, and diced tomatoes. With plenty of vitamins, minerals and fiber these toppings are not only delicious but they are good for you as well!

The pizza crust bakes for a few minutes without any toppings. While these were in the oven all of the toppings were assembled. After the crust was ready the barbecue sauce was spread, toppings added, and covered in cheese. Everyone could hardly wait for this pizza to come out of the oven! The pizzas were enjoyed by everyone and I only heard positive feedback. Everyone was requesting that this be served in the dining hall! People enjoyed its flavor, describing it as “bold” and “smoky”.

cooked pizza

Sargent Choice Smoky Corn & Black Bean Pizza

Yield 6 servings

Ingredients

1 large tomato, diced

1 cup canned black beans, rinsed & drained

1 cup frozen corn kernels, defrosted

2 tablespoons cornmeal

1 prepared whole-wheat pizza dough

1/3 cup barbeque sauce

1 cup shredded part-skim mozzarella cheese

Directions

  1. Pre-heat oven to 450ºF.
  2. Combine tomato, beans and corn in a medium bowl.
  3. Stretch the dough into about a 12 inch circle on a lightly floured surface.  Sprinkle cornmeal on pizza pan then place the dough on the pan. Bake for 8 to 10 minutes   until puffed and lightly crisped on the bottom.
  4. Spread barbeque sauce, tomato mixture and cheese on pizza.  Return crust to oven and bake until the edges of the crust are crispy and the cheese has melted.
1 Slice
Calories 310
Fat 6 g
Saturated Fat 2.5 g
Protein 16 g
Carbohydrates 25 g
Fiber 14 g

The “Perfect Dish” Should Not Only Be Meant for Celebrating Chinese New Year

By Cheryl Lu, Dietetic Intern, Nutrition & Fitness Center at Sargent College

Celebrating for Chinese New Year is the equivalent of Super Bowl events for many Chinese Americans. Having been moved to and lived in North America for nearly two decades, Chinese New Year celebrations are definitely something that my family practices diligently every year. This year, under my mother’s request, I decided to do a little belated celebration myself by making the “perfect dish”.

The name, “perfect dish” (please pardon my translation), actually comes from a four-word Chinese idiom – 十全十美 – that means “perfect”, based on the fact that it is made from 10 ingredients.

Due to the availabilities at the local Asian market, I had to make several modifications to my grandmother’s original recipe. The ten ingredients (all obtained from the Super 88, Allston/Brighton) that I used for this year were: carrots, snow peas, soy bean sprouts, stalks of Chinese broccoli, shiitake mushrooms, tree mushrooms, tofu skin, Chinese-spiced extra-firm tofu, bamboo shoots, and red chili peppers.

cheryl1 One important trick that will make all the difference in the aesthetic quality of this recipe is to trim away all the roots of the soy bean sprouts (see below). When cooking with snow peas, don’t forget to peel off the hard stems on the two sides before cooking them.

cheryl2

This recipe is both very simple and (kind of) difficult to make. It is difficult because all ingredients must be cut into ~1.5-inch shreds and must be boiled separately so that their flavors do not mix. It is simple because once all the preparation is done, all you need to do is combine them altogether and stir!

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This tasty and colorful dish may be served either hot or cold. Make a whole bunch at once and store them in the fridge. Pair this dish with any types of cooked grains (such as quinoa and brown rice), in a whole-wheat pita or make a vegetarian wrap for a complete meal and enjoy!

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“The Perfect Dish”

Makes 4 Servings

Ingredients

1 medium carrot
½ cup snow peas
½ cup soy bean sprouts
Several stalks of Chinese broccoli (or 1 large celery stalk)
4 large shiitake mushrooms
½ cup tree mushrooms
2 pieces of 2”×2” tofu skins
1 ½ pieces 2” ×2” Chinese-spiced tofu, extra-firm
⅓ cup canned bamboo shoot shreds
1-2 large hot chili peppers, red
2 teaspoons sesame oil
¼ teaspoon white pepper powder
Pinch of salt and pepper to taste

Directions

1.       Cut all ingredients into 1.5-inch-long shreds. Trim away all the roots of the soy bean sprouts. If only a mild hotness is desired, discard all seeds in the hot chili peppers.

2.       Briefly cook each ingredient in boiling water, except for the hot chili peppers and snow peas. Change boiling water for each ingredient to prevent mixing of flavors. Avoid overcooking to preserve a crisp texture of the vegetables.

3.       Heat the sesame oil in a wok or a large saucepan over medium-high heat. Cook the snow peas briefly and stir in all other ingredients. Cook everything together for about 3 minutes. Season with white pepper powder, salt, and pepper.

Nutrition Facts

Amount per serving (does not include the side quinoa)

Calories                                        120 cal
Fat                                                      6 g
Saturated Fat                               1 g
Protein                                             8 g
Carbohydrate                              10 g
Fiber                                                3 g
Sodium                                         200 mg

Cost per serving: $1.62
Cost per recipe (4 servings): $6.45

Best of the Food Web: Green Grapes Blog

By Elizabeth Jarrard, Dietetics Student, Sargent College

Welcome to a new section of the Sargent Choice Blog! Every Wednesday this semester we will be posting about a new blog or cooking website that we love! The internet is filled with food websites, and our goal is to arm you with the “Best of the Food Web”!

 

Eat.Live.Love.Thrive is written by Corinne Dobbas, MS, RD  who specializes in weight loss, behavior change, disordered eating, preventative nutrition, heart disease, family wellness, and sports nutrition in Northern California.

Corinne arms you with plenty of tips to "healthify" your meals-happily! With an upbeat attitude, tricks you can easily incorporate into you life, and delicious recipes, her blog is always a great read. Plus she  has a great food philosophy, as you can see from this excerpt from the blog:

  • Treat food and you right and food will do you well: Food is not your enemy! It is your fuel to live to the fullest. You just need to recognize that you deserve to treat yourself the best. And choosing more of the right fuel is a step in that direction. In choosing healthy options—think foods in their real, whole, unadulterated form—and you will become healthier. And please be sure to eat and COOK healthy foods that you like! If you don’t, you just won’t keep it up. My advice—buy a good healthy cookbook and start having some fun in the kitchen! After all, it’s about a LIFESTYLE, not the four letter word— “diet.”
  • The 90:10 rule: Shoot for 90% of daily eats to be healthifying and allow 10% for a treat of choice. I’m not a fan of deprivation … it can lead to bad outcomes.
  • Focus on health NOT weight: Simply put, there are other health goals beyond lowering the number on the scale. For example, lifting weights, so you can help prevent osteoporosis or eating less processed food, allowing you to reap the benefits of more essential nutrients. These goals can help you get healthier, no matter what. And just may get you to that lean, green, mean, disease-fighting machine state!
  • Get moving: There’s no other way to get around this one! Exercise combined with good nutrition is powerful. It’ll keep your bod in top-notch shape! Find an activity you like and get on it!
  • Treat yourself well: Don’t forget you need “me time” too. So make it happen. Sometimes this requires you to say, “NO.” Or, to be a little selfish and that’s okay. Don’t treat others better than yourself—you’ll get worn out.
  • Relax like a pro: We all need to feel refreshed. This most often comes from good sleep and the ability to destress. Aim to get in seven hours a night. To destress, take a moment to figure out what it is exactly that’s stressing you out. Once you know what it is, devise a plan that you know will help you destress, and do it! 
  • Smile and laugh: Surround yourself with those who make you happy, strive to do what you love, and take joy in the little things in life. It’ll make you happier and in turn, I think, healthier.

You won't find any  fad diets, bogus “fat-burning” pills, and processed, non-food like subtances on Eat.Live.Love.Thrive. Check it out for great tips from a registered dietitian, delicious recipes and fresh talk about health!

What is one way you will "healthify" you life this week?

Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content.  Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk.  Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website