A WHOLE new diet

The second part of my New Year's resolution to become a healthier me is what I put into my body, my diet. I don't think I've ever had really bad eating habits, I grew up eating healthy foods and my parents did a good job of teaching me to make the right decisions when it comes to food. However, I love carbs and I love fries (along with a lot of other things too, I'll admit). Food is my weakness. And we all know that nutrition is a huge part to losing weight and having the energy we need to push our bodies. We must put the right foods in our bodies to give it fuel, if we don't it leaves us feeling depleted, in turn causing us to eat more of the 'bad' stuff. So that's what I've been working on, giving my body what it wants, not just what my mind wants.

The biggest key to this trick is eating the whole foods, found in nature, that we all know we should be eating more of. Lots of fruits and veggies, whole grains, lean proteins, I think we all know what they are. This isn't something that's difficult, so anyone who gives excuses needs to reevaluate themselves. But it takes time, time to shop for the foods, plan for the meals and what you're going to eat throughout the day, and time to prepare the meals. I'll admit it's a little easier for me than for some because I don't have a man that I'm feeding and I can usually prepare a few meals on the weekend for myself and eat off of them throughout the week. But the biggest key is to just put the time and effort in. Your body will thank you, immensely. I feel amazing now that I've been eating so consistently well for so long now. Sure, I'll have the splurge here and there (it's difficult for me to eat the way I want to when I'm out of town, too many temptations). But getting back to the whole foods lifestyle always makes me feel like myself again.

So today I'll leave you with the recipe of what I had for dinner last night, White Chicken Chili, it's delicious and light, easy to make and perfect for any day of the week! {Found in Cooking Light, the Complete Cookbook}

2 lbs skinless, boneless chicken breast, cut into bite size pieces (can substitute turkey for chicken if desired)
2 cups finely chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5 oz) cans chopped green chiles, undrained
1 cup water
2 (15.5 oz) cans cannellini beans, rinsed and drained
1 (14 oz) can fat-free, less-sodium chicken broth
1/2 teaspoon hot pepper sauce (leave out if you prefer less spicy)
1 cup shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions

1. Cook chicken until browned
2. Heat a large Dutch oven (or pot) over medium-high heat. Coat pan with cooking spray. Add onion, saute until tender. Add garlic, saute. Stir in cumin, oregano, and coriander, saute. Stir in chiles, reduce heat to low, partially cover and cook 10 minutes. Add chicken, 1 cup water, beans, and broth. Bring to a boil, reduce heat and cover, simmer 10 minutes. Stir in hot sauce. Ladle into bowls (approx 1 cup each), sprinkle with cheese, cilantro and green onions. Yields: 8 servings
3. Enjoy!