- FIND AN EXPERT
Happy Two Thousand and GREAT-teen!
When it comes to setting New Year resolutions, most people shoot for the moon. We pledge to give up carbs, run daily, or completely cut out sugar. This, however, leads to overwhelming, exhausting, and frankly unsustainable goals. Did you know that only 8% of Americans actually keep their New Year resolutions?
Why is that?
Join Paige Hoyle, Hy-Vee Dietitian with the Iowa Academy of Nutrition and Dietetics, as she zeroes in on one dietary change that’s likely to stick – a goal that takes the positive approach with eating behaviors, rather than fearing foods or eliminating entire food groups altogether. With a resolution of eating five servings of vegetables each day, Paige will share with viewers her go to kitchen gadget that makes eating this forgotten food group exciting again. Ditch the fad diets, let’s reach our goals the right way!
Re-Introduce Rather than Eliminate
Drastic dietary changes may work in the beginning, however, once we stray away from them, we’re right back where we started. Rather than eliminating, let’s try re-introducing a food group we tend to leave off our plates – the vegetable group! Pledge to include more veggies in 2018 and see how successful you are with your overall health goals.
Resolutions Done Right
Including five servings of vegetables every day is easy and beneficial to your health. In addition to being packed with vitamins, minerals, and antioxidants, veggies are low in calories and high in belly-filling fiber.
Be a Part of the Noodle Nation
Jump on the spiralizer bandwagon and make eating veggies fun again. Paige will show viewers how easy it is to turn regular ol’ zucchinis into a veggie-filled zoodle dish, perfect for a week’s worth of lunches or a tasty dinner idea for the family.
Pesto Zucchini and Quinoa Salad
All you need:
All you do:
1. In a medium saucepan, bring the quinoa and water to a boil. Cover and simmer for 15 minutes or until the water is absorbed. Set aside.
2. Spiralize zucchini and trim down into smaller noodles. Place on paper towels for excess water to be absorbed.
3. In a large skillet, heat oil over medium-high heat. Add the garlic, spiralized zucchini, and corn and cook for 3-4 minutes, or until heated through.
4. Add in the chickpeas, onions, and pesto. Heat through for an additional 1-2 minutes. Season with salt, pepper, and fresh lemon juice. Enjoy!
Nutrition Facts per serving (1.5 cups):