What Do You Do?????

If you’re anything like me, you’re going to get something to eat to get that hunger off your back.  It’s not the most ideal thing to do but you ‘re not thinking of the most healthy, you just don’t want to be hungry anymore. It tends to happen to me all the time, especially last night, which delayed my work out this morning. It has alot of do with why my hunger has been out of wack and i”m still fighting to get it under control. Eating 6 small meals a day at a suitable time of day so that way I’m able to take on all that I have to do, including my workout. I find that when you’re not hungry, you don’t think or obsess about food; it’s when you’re hungry that you begin to go crazy.

So What Do You Do?

Plan Ahead

Planning your meals ahead of time can certainly help you keep what you eat under control. When you come home to thawed out salmon, salad fixings, fruits, veggies, and other healthy treats, not only will it satisfy your hunger, but it will ease your mind to know you’re sticking with your plan to get healthier. Often times when I eat unhealthy because I’m hungry and it’s whats closest, I feel bad because I feel as though I’ve taken a step backwards. So always put yourself in mental and physical position to move forward.

I’m going to kick off my recipe of the day with my all time favorite dessert, Strawberry Shortcake.  I love, love, love Strawberries and Whip Cream. I thought I’d have to totally turn away from this all time fav of mine but fortunately there is a healthy alternative.  If you love guilt free desserts like these, check out this Low Fat Strawberry Short Cake recipe from Cook Yourself Thin Faster Cookbook.

Enjoy

Serves: 4
Calories 181, Fat 7g, Sodium 201mg, Sugars 10g

Ingredients:
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3 teaspoons sugar
2 tablespoons unsalted butter, cut into small pieces
1/4 cup low-fat milk
1/4 cup low-fat plain Greek yogurt
1 teaspoon grated lemon zest
1 pound strawberries, hulled and quartered

Directions:
1. PREHEAT THE OVEN  to 425ºF. Line a baking sheet with parchment paper.

2. COMBINE THE FLOUR, baking powder, salt and 1 teaspoon sugar in a large bowl. Using a pastry blender or your fingertips, cut the butter into the flour mixture until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Add milk and stir just until the mixture forms a shaggy dough.

3. DIVIDE THE DOUGH into 4 pieces in the bowl and drop onto the prepared pan. Bake until golden brown, about 15 minutes.

4. MEANWHILE, combine the yogurt, lemon zest, and 1 teaspoon sugar. In another bowl, combine the strawberries and remaining teaspoon of sugar.

5. LET THE SHORTCAKES cool 5 minutes on a wire rack. Split each and sandwich with yogurt and strawberries.

Bon Appétit!!!