If you work at making small positive changes to your diet you can have a huge positive result long term. Doing things like tracking your food intake, menu planning, or trying new fruits and vegetables can help you start healthy new habits one step at a time.

Many people try to do an all or nothing “diet” and completely change their way of life and their way of eating. This is just setting yourself up to fail. Sooner or later (it was always sooner for me) you will rebel against that strict new routine and return to your old ways.

March is National Nutrition month, so it’s a great time to pick one small thing in your diet you would like to improve and make that change. Whether you’re trying to lose weight, lower your blood pressure or blood sugar, try one small change and track your progress and the results.

Are you up for the challenge? I’m committing to trying new fruits and vegetables to broaden my food choices.

Post from: Blisstree

Small Changes In Diet Equal Big Results

This March, Driscoll’s encourages you to make informed food choices by adding nutrient rich berries, such as blueberries, raspberries, blackberries and strawberries, to your daily diet.  What better food choice is there other than antioxidant-packed berries?  Don’t these look amazing?

Raspberry – Orange Muffins
Prep Time: 15 minutes
Bake Time: 20 Minutes
Cool Time: 5 minutes
Makes: 10 Muffins

1            6 ounce package Driscoll’s Raspberries
1 ¾        cups all purpose flour
1 ½        teaspoons baking powder
½           teaspoon baking soda
½           cup sour cream
½           cup packed brown sugar
¼           cup canola oil
2-3         teaspoons grated orange zest (about 1 orange)
¼           cup orange juice
1            large egg

Preheat oven to 375 degrees F.
Line a muffin tin with 10 paper liners or coat with cooking spray.
Rinse and drain berries. Pat dry with paper towel.
Stir together flour, baking powder and baking soda in a small bowl.
Combine sour cream, brown sugar, oil, zest, juice and egg in a large bowl. Stir in flour until partially moistened.  Add raspberries and stir in gently until evenly mixed.  Do not over-stir.
Divide batter evenly between muffin cups, filling each about ¾ full.
Bake 20 minutes until golden brown and toothpick inserted comes out clean.
Cool in pan 5 minutes.
Serve warm or remove and place on wire rack to cool completely.

Lighten Up this recipe by replacing the sour cream with the equivalent amount of fat free sour cream or plain low fat yogurt.

Post from: Blisstree

March is National Nutrition Month

To support the National Nutrition Month, here inside the b5media Science and Health Channel, we pay tribute to nutrition and how it relates to respective blogs in the channel.

Check out the theme day post, written by Ruth Schaffer of Eating Fabulous.

Holy cow! It’s already Friday…enjoy your weekend guys!!

Post from: Blisstree

It’s Nutrition Month Too, Here at b5media Science & Health Channel