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Just in time for grilling season,
MorningStarFarmst® Grillerst®
Original veggie burgers offer
a whole new way to enjoy
the grilled burger taste you
crave— with 5 8 % less fat* than
ground beef, and 130 calories
per serving.
So fire up the grill, fire up your
appetite, and prepare yourself
to fall in love again at first bite.
*
Grilled
Orig
inal (
64
g) contains 6g
fat,
compared
w
ith
panfried
ground
beef (
64
g)
contain
ing
14
.
5
g
fat. Servingsize
1
burger.
T H E G R IL L E D B U R G E R
T A S T E Y O U C R A V E —
M A D E
M E A T L E S S .
Tempting breadth of flavors,
including Tomato and Basil
Pizza, Spicy Black Bean,
G rille rs Prime®, Garden Veggie
Patties1“
,
and more.
For information on all
of our products, visit
morningstarfarms.com.
®, TM
, ©
2009
Kellogg
NACo.
H o sp ita l de C lin ica s in Caracas,
Venezuela, and a lead researcher
on the study. “Y o u feel hungry,
tired , and have cravings all day.” So
aim to eat about a th ird o f yo u r
calories early.
MORNING M AKEOVER:
ORGANIZE
S pe nding som e tim e org a n izin g
y o u r food fo r the day boosts yo u r
odds fo r w e ig h t-lo ss success. “M o st
people don’t k n o w at 4 p.m . w h a t
th e y’re g o in g to have fo r d in n e r that
night,” B latne r says. “W h e n yo u ’re
rushe d and tired , the last th in g yo u
w a n t to do is shop and cook a
h e a lth y m eal.”
T h a t’s w h e n yo u end up sto pping
fo r ta ke -ou t o r g o in g out to a
restaurant to eat— and w in d u p w ith
m ore calories, m ore fat, and less
n u tritio n th an yo u need and
deserve. T h e rig h t tim e to plan
ahead? Y o u guessed it— in the e arly
hours. See b e lo w fo r details.
p re p c h e c k list
These plan-ahead tactics can help you shed pounds while also
making your day far less hectic.
ORGANIZE DINNER WHILE YOU’RE EXERCISING
“Multitask while you’re
walking or riding the exercise bike,” says Dawn Jackson Blatner, a registered
dietitian. “Do a quick mental check of what you’ll need for dinner. Do you have to
defrost chicken? Stop for a bag of baby spinach or microwaveable veggies? Set up
your meal in advance so you’re not caught off-guard.”
COOK ONCE, EAT TWICE
Registered dietitian Katherine Tallmadge recommends
cooking one or two large dishes on the weekend, then refrigerating or freezing
enough for weeknight meals. “Chili, white beans with basil and garlic, soups and
stews are all great options,” she says. Then in the morning during the week, all you
have to do is plan your side dishes— a vegetable and perhaps a whole grain.
KEEP QUICK-THAWING, QUICK-COOKING FARE IN THE FREEZER
Boneless
chicken, unbreaded fish, frozen shrimp, frozen vegetables, and frozen berries all
mean you can have dinner ready in a flash. Use mornings to mix and match a great
meal, and to put items that need a little defrosting time into the fridge so they’re
ready when you are.
PACK GRAB-AND-GO SNACKS WHILE YOU MAKE BREAKFAST
Fruit,
vegetables, yogurt, and low-fat string cheese are all great choices, because they fill
you up for a fraction of the calories you’d find in a candy bar, bag of chips, or muffin.
“They’re also easy to carry and keep for awhile without refrigeration,” Tallmadge
says. “Skip crackers and snack bars; they’re often too high in calories”
TOTE A MIDDAY MEAL
Leftovers, a quick turkey or peanut butter sandwich and
a piece of fruit, or salad greens with a side of chicken or other protein are all
healthy, filling, low-calorie lunches that pack in a hurry, o
2 1 0
JULY 2009 BETTER HOMES AND GARDENS
PHOTO: VEER
