I caught a glimpse of myself reflected in a store window the other day and was
horrified discouraged by the ginormous belly roll I saw. Mindful of the negative direction my thoughts were headed, I paused to take a deep breath and clear my thoughts.
Funny thing, the deep breath. Taking one requires squaring the shoulders and lifting the chest. Buh-bye, belly roll! As it turns out someone was overdue for a posture check. Simply standing up a little straighter evened things out nicely. Or as nicely as they’re going to get, anyway. Hidden bonus: I smiled, instantly erasing several years from my appearance.
If you, like me, are in need of the occasional posture tuneup, here are a few links that may help address the problems:
Exercises to Improve Posture [SparkPeople]
Posture Strengthening Exercises [UCLA Ergonomics]
Exercises for Improving Your Posture [WebMD]
Okay, moving on, I’ve tried another new recipe that I think is worth sharing: Broccoli-Cranberry Slaw.
While I was inspired by a recipe I found on Stonyfield’s site, my version of Cranberry Slaw took a twist when I spotted a bag of broccoli slaw (shredded broccoli & carrots) on clearance at Kroger for $1.30. The original called for shredding cabbage and carrots, but lower price + no shredding = no brainer and Cranberry Slaw quickly became Broccoli-Cranberry Slaw
Broccoli-Cranberry Slaw Recipe
1/2-3/4 bag of prepped broccoli slaw (or you could shred your own, I suppose)
1 container (6 oz.) plain Greek yogurt
1-2 tsp Dijon mustard
3/4 to 1 cup dried cranberries, chopped
1 teaspoon salt
White pepper to taste
2 tsp sweetener of choice (I used Sun Crystals, a stevia/sugar blend)
1/8-1/4 cup apple cider vinegar
1/2-1 tablespoon extra virgin olive oil (or oil of choice)
*You could also add thinly-sliced green or red onion, if you’re into that. I’m not, so I didn’t.
Put slaw veggies and cranberries in a bowl. In another small bowl, mix everything else together to create a dressing, of sorts. Pour over slaw-cranberry mix and stir it all up.
The sweetness/crunchiness of this slaw worked really, really well with the spicy barbecue chicken I was having with it. On the first day, I had extra calories to spare so I sprinkled a half-pack of leftover Wendy’s sugared pecans on top of my serving. Tasty. Last night I had it without any nuts, and it’s equally tasty. (Don’t ask what happened to the other half-pack of sugar pecans.)
I’ll definitely be making this again sometime, and when I do, I think I’ll try it with less dressing as it’s a little creamy for my taste. I can always save the extra dressing on a salad or as a veggie dip.
For me, this worked out to about 3 servings and a rough estimate of 75-100 calories per serving (+25 cal on sugar-pecan night). Definitely a keeper!
Do you eat slaw? Have a favorite recipe to share? I have half a bag of broccoli slaw mix to use. Soon.