The New Year brings with it new hopes, dreams and, of course, resolutions.
Chances are at some time in your life you’ve made a New Year’s resolution — and then broken it. This year, stop the cycle of resolving to make change and then not following through.
I asked Leslie Schilling, owner of Schilling Nutrition Therapy and creator of yoursuppersolution.com, to share some advice on how to stick to that resolution of healthy eating.
Her first word of advice might surprise you!
“It is a good idea to resolve not to have a New Year’s resolution because they do not last very long. It is a better idea to make small lifestyle changes that can last this year and next.”
Here are the 5 tips she shared to get us started making those lifestyle changes.
“Focus on positive changes or addition type changes like adding protein to breakfast everyday instead of don’t eat this or don’t eat that.”
Leslie also recommends keeping a journal. Being aware can keep you accountable and cognizant of troublesome trends.
“Another tip which I think is very important is planning. You’ve got to plan ahead. So sit down with your family or by yourself once or twice a week and plan at least your dinner meals.”
Eat home more often is another piece of advice she offers.
Lastly, pay attention to hunger ques. Let your physical clues be your guide as when to eat versus the clock.
If your resolution is to take better care of yourself and get healthy, you will have a much better year if your resolution sticks. I hope these tips help you achieve your goal.
Slow Cooker Pozole
This traditional Mexican soup is so delicious and perfect for a healthy supper. Leslie Schilling has tweaked it with some time-saving and tasty tricks.
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 pound pork loin, sliced into 2-inch slices
- 1 yellow onion, diced
- 2 teaspoon Ancho chili powder
- 1 teaspoon dried oregano
- 1 small can chopped green chilies, drained
- 1 jar red enchilada sauce
- 1 can hominy, drained
- 4 cups chicken stock
- Juice of 1 lime
- 1/3 cup chopped fresh cilantro
- Radishes (for topping)
- Shredded white cabbage (for topping)
- Avocado (for topping)
Set your slow cooker on low.
Pour olive oil evenly across the bottom of the slow cooker. Add the chopped garlic.
Place your pork and diced onions into the slow cooker. Now add the Ancho chili powder, dried oregano, chopped green chilies, and red enchilada sauce. Put the lid on and cook for 8 hours.
About 30 to 60 minutes prior to serving, open the lid and pull meat apart. It should be easy to pull apart with two forks. Add in the hominy, chicken stock, lime juice, and chopped fresh cilantro. Stir well. Put the lid back on and cook for 30 to 60 more minutes.
Serve warm with cheese quesadilla points.
Recipe courtesy of Leslie Schilling's Your Supper Solution.