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Call us or text: 253-234-4348
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Kids Making Your Diet Hard To Stick To?

By jeff 0
Well Coach Christa has a few tricks and tactics on how to overcome some of the hurdles of “making two meals”
Here is what she has to say!
One of the biggest challenges I’ve faced in staying on track with my nutrition is cooking for two. What I mean by that is, having to cook one meal for myself, and a second meal for the rest of my family.
In a perfect world we would all eat clean, healthy meals every day, but this is my reality:
  1. They like what they like, and they won’t eat what I eat.
As I continue on my own personal health and fitness journey, I’m trying to introduce new foods and get them exciting about healthy eating. But, some days, I have to pick my battles, and fighting over food never helped anyone.
  1. After a long day I don’t want to cook two separate meals and I often found myself just eating what I made for them, regardless of the negative impact on my fitness goals. That is, until I learned how to work around
  2. Cooking two separate meals can get expensive.
Fortunately, I’ve developed a few tweaks to use on easy, inexpensive, everyday meals so I can keep my nutrition on track and my family can have the food they are used to, and will actually eat.
#1 Spaghetti Night.
Spaghetti night is easy quick and cheap. The amount of time it takes to tweak this meal to make it work for you is about 5 minutes.
Prepare your sauce as usual and set some aside for yourself.
For the Fam:  Standard pasta noodles.
For YOU:  Using a spiral veggie slicer make some zucchini noodles. You can leave them raw, or sauté in olive oil for about 2 minutes. Toss your zucchini on a plate and top with your spaghetti sauce. If you don’t have a spiral slicer,regular slices work just as well.
A few side notes…
*If you’re not a fan of zucchini, this will work with any vegetable, really. I’ve used steamed broccoli or Brussel  sprouts, and even roasted carrots and onions that were left over from a previous night where I actually had time to roast something.
*If you use ground beef for your sauce and you are trying to keep fat content low, brown yourself a small portion of ground turkey or chicken in separate pan while you’re browning your ground beef.  If you’re in a pinch, though, and don’t have any leaner meat around, pull a small amount of ground beef out after it’s been cooked and rinse it with water in a sieve to drain off the excess fat.
I have a few more tricks up my sleeve, but, as usual, I’m pressed for time, so I’ll be passing those along to you over the next few weeks.
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author: jeff


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