Stop Food-Pushers For Good

Many people struggle with this common problem — their moms, dads, brothers, sisters, husbands, and wives always push food on them. I tell them exactly what I'm telling you: Acknowledge these behaviors. Recognize the problems, sit the people in question down, and let them know that you are trying to lose weight and be healthy. Tell them how they can help and support you. Chances are they'll want to help and will be willing to learn new recipes so that they can cook for you without threatening your health and happiness.

We count on the people closest to us to support us through thick and thin. The fact that a loved one may be sabotaging your efforts to get in shape, whether they are conscious of their behavior or not, can be tough to swallow and address. Take a good look at your current significant relationships to see how they affect your life both on a day-to-day level and on a larger scale. Is anyone in your circle a food-pusher?

Sure, it seems innocent enough. These people may not realize what they are doing, or they may think they are doing it out of love. The bottom line is that their way of loving you is through food. It's time to stop it for good.

9 Healthy Carbs to Help You Lose Weight!

Who hasn't been tempted by no-carb diets? They seem to work, and they yield results quickly. But what about those of us who can't part with fresh-baked bread or steaming rice? I don't know about you, but I'm not willing to give up all that good, nutritious food that quickly! Plus, breads and cereals can add important fiber to your diet and give you energy to keep going! We all need those benefits!

I've learned that you can eat carbs and still lose weight. You just need to make good choices and watch your portion sizes. Here are some seriously healthy carbs for you to experiment with:

• Whole-grain bread 
• Whole-grain or legume-based pasta 
• Whole-grain cereal Barley 
• Quinoa 
• Brown and wild rice 
• Oatmeal 
• Popcorn 
• Sprouted grains

Root Beer Cupcakes

• 
  

• Prep: 15 min. Bake: 20 min. + cooling
• Yield: 12 Servings

20

Ingredients

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1 cup root beer
• 1-1/2 cups whipped topping
• 12 root beer barrel candies, crushed

Directions

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and allspice; gradually add to creamed mixture alternately with root beer, beating well after each addition.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Just before serving, combine whipped topping and crushed candies; frost cupcakes. Refrigerate leftovers. Yield: 1 dozen.

Nutritional Facts1 serving (1 each) equals 279 calories, 10 g fat (7 g saturated fat), 56 mg cholesterol, 144 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Root Beer Cupcakes in Country Extra January 2007, p51

Caramel Apple Pudding with Gingersnap Crust Recipe

Ingredients

• 2 cups crushed gingersnap cookies (about 40 cookies)
• 1/3 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 3-1/4 cups cold 2% milk, divided
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 2 packages (3.4 ounces each) instant butterscotch pudding mix
• 1/2 cup hot caramel ice cream topping, divided
• 1 medium Red Delicious, Gala or Cortland apple, chopped
• 1 medium Granny Smith apple, chopped
• 1/3 cup dry roasted peanuts, chopped

Directions

• In a small bowl, mix crushed cookies and butter until blended; press onto the bottom of a greased 13-in. x 9-in. baking dish. Refrigerate for at least 15 minutes.
• Meanwhile, in a large bowl, beat the cream cheese, sugar and 1/4 cup milk until smooth. Fold in 1 cup whipped topping; spread over crust.
• In a large bowl, whisk the remaining milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Cover and refrigerate for 15 minutes.
• Spread remaining whipped topping over top. Cover and refrigerate for at least 4 hours or until filling is firm.
• Just before serving, top with apples; drizzle with remaining caramel topping. Sprinkle with peanuts. Yield: 15 servings.

A Trick to Look and Feel Better Instantly

Want to know a secret about how you can look better instantly? It's simple: Straighten up your posture! Proper posture truly does affect the way you look and feel. Unfortunately, many of us walk with less-than-upright posture, and it's even worse when we sit. Ever find yourself hunched over your computer at work? Yep, most of us do! It's a matter of training your body to sit or stand up nice and tall.

First, assess your current posture; then make improvements. Imagine balancing your head squarely over your shoulders; realign your shoulders so they are neither in front of your chest nor behind it. By perking up your posture, you'll dramatically improve your appearance and look pounds lighter — and you'll feel more confident too. Focus on how amazing your body feels, and try to make your body memorize the position. 

After a few weeks, your new posture will become a habit. All it takes is a few seconds, so try it now! You'll feel self-assured and look your slimmest — one step closer to being the best YOU you can be!

Cauliflower Bites

Ingredients

• 1 Head cauliflower
• 1/2 teaspoon ground cumin 
• 1/2 teaspoon chili powder (to taste) 
• 1/2 teaspoon salt 
• 1/2 teaspoon black pepper 
• Cooking spray 

Instructions
1Preheat oven to 400*. 2Cut cauliflower into florets and place in a bowl. 3Add cumin, chili powder, salt and pepper and toss well to coat. 4Coat baking sheet with cooking spray. 5Spread cauliflower on sheet and bake until tender, about 10 minutes, stirring once du
ring baking. 6Makes about 8 - 1/2 cup servings.

Nutritional Facts

Servings 1

Serving Size 1 (72g)

Recipe makes 8 servings

Calories 19

Calories from Fat 1 (6%)

Amount Per Serving %DV

Total Fat 0.1g 0%

Saturated Fat 0.0g 0%

Monounsaturated Fat 0.0g

Polyunsaturated Fat 0.1g

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 168mg 7%

Potassium 224mg 6%

Total Carbohydrate 4.0g 1%

Dietary Fiber 1.9g 7%

Sugars 1.7g

Protein 1.5g

Low Fat Pumpkin Roll

Ingredients
Cake: 
3 large eggs 
1 cup Equal® Spoonful* 
1 cup canned pumpkin 
1 teaspoon lemon juice 
1 cup self-rising flour 
2 teaspoons ground cinnamon 
1 teaspoon ground nutmeg 

Filling: 
4 ounces reduced-fat cream cheese, softened 
1 1/2 to 2 cups light whipped topping, thawed, if frozen 
2 tablespoons Equal® Spoonful** (or to taste) 


Instructions

For Cake: 1. Beat eggs and 1 cup Equal® for 5 minutes in mixing bowl on medium speed of mixer. 2. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined. 3. Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F oven 5 to 8 minutes or until woodenpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end. 4. Chill in refrigerator until completely cool. For Filling: 1. Beat cream cheese, whipped topping and 2 tablespoons Equal® in mixing bowl on medium speed of mixer until smooth and spreadable. 2. Unroll pumpkin roll and spread with filling. Re-roll. 3. Cover and refrigerate until ready to serve. * May substitute 24 packets Equal sweetener ** May substitute 3 packets Equal sweetener

Nutritional Facts

Servings 8

8 servings

Serving size 1/8 of pumpkin roll

• Calories 159

• Protein 6 g

• Carbohydrates 19 g

• Fat 6 g

• Cholesterol 87 mg

• Sodium 341 mg

Food Exchanges 1 1/2 starch

1 fat.