Category Archives: Diet

3 Ways Snacks Can Help You Lose Weight

Source:  3 Ways Snacks Can Help You Lose Weight

You might think snack time is just for preschoolers, but everyone can benefit from eating a few bites between meals. Aside from filling nutritional holes in your diet, snacking can also help you on your road to weight loss. If the numbers on the scale are on your mind, here are three ways snacking can help you lose weight.

Snacks Keep Blood Sugar Levels Steady
If you’ve ever gone too long between meals and have gotten a headache, the shakes, and a loss of concentration, then you’ve felt firsthand what it’s like to have low blood sugar. Snacking between meals keeps blood sugar levels steady, which can help prevent you from grabbing the first (unhealthy) thing you can get your hands on and overindulging.

Fiber Fills You Up
Choosing snacks that are full of water and belly-filling fiber will help keep you full longer, so you actually eat less in the long run. Fruits, veggies, and whole-grain breads are great options, and if you need more ideas, here are 10 high-fiber snacks under 150 calories.

No More Overeating
You eat lunch around noon and dinner isn’t until 6 p.m. or later. No wonder you hit the dinner table feeling so ravenous that you stuff yourself silly. Now if you enjoyed a pear with some almonds around 3 p.m., you’d avoid that famished feeling and have the patience to prepare a healthy, sensibly sized meal. It works the other way, too. If you’re eating a meal and you know you’ll be enjoying a snack in two hours or so, you won’t feel the need to overeat at mealtime.

Source Flickr: Mike Bailey-Gates

Baked Acorn Squash Stuffed With Fruit

With Fall approaching, all farmer’s markets and grocery stores will have a lot of squash available. Looking for a good baked acorn squash recipe can be tough. Here is a great recipe that is fun and combines major flavor.

4 servings

Preheat the over to 325°F. Grease a baking pan large enough to hold the squash.

Place cut side down in the baking pan: 2 medium acorn squash, halved and seeds and stings removed.
Add ¼ inch hot water to the pan, and bake for 45 minutes. Meanwhile, mix in a medium bow:

  • 2 large apples (I used granny smith), peeled, cored, and diced
  • 1 ripe pear, peeled, cored, and diced
  • ¼cup minced walnuts
  • ¼cup raisins or grapes (halved)
  • 2 tablespoons dark brown sugar
  • Grated zest of 1 small orange
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Melt in a large skillet over medium heat:

  • 2 tablespoons butter
  • Add the apple mixture and cook, stirring, until the fruit is golden brown, about 5 minutes. Stir in:
  • ¼ cup apple cider or orange juice
  • 1 tablespoon bourbon or dark rum

Simmer, stirring often, until the fruit is tender, about 8 minutes. Remove from the heat. Remove the squash from the over. Pour off the water from the pan and turn the squash cut side up. Fill with the apple mixture and top each with just a drizzle of maple syrup. Bake until the squash is tender, about 15 minutes more.