Size Matters

July 30th, 2010

I’m re-running this post in honor of one of my clients who’s doing fantastic things. In a short period of time, she’s learned to listen to her body when it comes to what and when to eat. She’s crystal clear on how much she’s eating at any given time. And after a lifetime of letting the scale control how she feels about herself, she’s banished it from the house and feels good because she’s well-nourished, her clothes fit well and she has lots of energy. She’s truly an inspiration.

Size Matters

Or does it? The answer is: sometimes.

I was clothes-shopping with a friend this past weekend and, once again, we were struck by how wildly womens’ clothing sizes vary. One brand’s medium is nothing like another brand’s. Same goes for actual number sizes. And don’t get me started on the difference between one size and the next one up in the same brand. Maybe I’m “in-between”: I found the smaller size was too small and the next size up was far too big.

Same thing happening in my own closet. After our shopping trip, I took a look at the labels of the clothes I already own. It’s like the United Nations of sizes: everything from extra-small to extra-large is represented. And they all fit me!

So does size matter? In this case, I say NO. Here’s why:

For many people, clothing size is part of their identity. Same with the number on the scale. So much so that even when they’re eating all the right foods and doing all the right exercise, they’re absolutely deflated when the scale doesn’t immediately reflect this. Suddenly, all that hard work is for nothing, so why bother? Believe me, I’ve been there and it’s for that very reason that I stopped weighing myself.

Funny thing: once I shunned the scale, people started saying things like “Wow, you look great! How much weight have you lost?” A girl could get used to that.

When I work with my clients, we set aside the weekly weigh-ins and focus on the behavior. Here’s where size matters: understanding how much a portion is. Much of our country’s weight issues can be directly linked to the fact that most people have no idea how much they’re eating.  One client summed it up nicely this week: “Since it fit in my bowl, I thought it was one serving.” (It was 4 servings).

So pull out your measuring cups/spoons and get yourself a food scale. Do a little experiment: assemble your typical breakfast and guess how much of each food is represented. Then measure what’s actually on your plate. Go ahead, I’ll wait.

How’d you do? If you’re like most people, you were probably way, way off on some of the estimates. It’s easy to get on track, just measure and weigh for a week and your eyes will learn what a serving looks like. This is a lifelong skill that will help you wherever, whenever you’re eating.

Healthy Eating in the Workplace: You vs. the Vending Machine

July 22nd, 2010

It’s inevitable. Despite your best planning and preparation, there will come a time when you’ll find yourself standing in front of the office vending machine wondering what to choose. Vending machines haven’t historically offered the healthiest foods. That’s changing, but you may still be challenged to find a selection that satisfies your hunger without making you feel guilty. The key is to visit the vending machine infrequently (relying instead on healthy snacks from home), and make the best choices you can given the offerings. Use the chart below to help you.


Healthy Eating in the Workplace: Snack Smart

July 15th, 2010

Snacks are an important part of a good eating plan. They help keep your blood sugar and energy steady by making sure you eat every 3 or 4 hours; they take the edge off late afternoon hunger so that dinner is not a free-for-all; and they help make sure you’re getting all of the nutrients that you should.

Snacks should be about 200 calories or less.  The better the ingredients, the better you’ll feel when you eat them. Strive for a mix of protein, complex carbohydrates and a little (healthy) fat.

Snack Ideas

Energy Bars:  Choose bars that have the most whole ingredients and the least chocolate coating.  Good brands include:

  • Larabar
  • Kashi TLC (the chewy ones are more popular)
  • Clif Mojo
  • Fresh fruit, celery or whole grain crackers with a tablespoon of natural (no sugar added) peanut butter
  • ¼ cup dried fruit & ¼ cup nuts
  • medium nonfat latte (feel free to add a dash of cocoa powder if you like)
  • ¼ cup hummus with raw vegetables
  • 1 cup fresh fruit with ½ cup low-fat cottage cheese
  • 8 ounces nonfat yogurt with 6 walnuts
  • ½ cup high fiber cereal (Kashi Go Lean is great) with ½ cup nonfat milk
  • 80 calories of dark chocolate and a small peach
  • whole grain crackers (Kashi TLC crackers are good) with 1 stick of low-fat string cheese
  • ½ cup nonfat frozen yogurt, plain (this means no added candy, fudge swirls, etc.)
  • ¾ cup shelled edamame
  • 2 slices low-salt turkey and a small bunch of grapes
  • one hard-boiled egg drizzled with 1 measuring teaspoon of good olive oil and freshly grated black pepper
  • one serving (about 20 chips) of Kettle Baked Potato Chips

Make snacks fit your schedule. If you’re hungry between breakfast and lunch, have a snack. I find most people are hungry between lunch and dinner, so that’s a great snack time. Maybe some days you’re having two snacks. If you’re making healthy choices, you’re hungry and it fits into your overall eating plan, snack away!

Next Week: You vs. the Vending Machine

Healthy Eating in the Workplace: Lunch Clubs

July 8th, 2010

Remember trading your lunch when you were a kid? Maybe you had oatmeal raisin cookies, and really wanted the Oreos your friend had. Or it was a ham sandwich again and someone else would swap it for peanut butter. Why not start your own workplace lunch club that makes healthy eating easy and as much fun as trading your lunch was as a kid?

Start Small

Partner up with a friend and assign yourselves one day each. Establish some ground rules regarding food preferences and allergies. Trade healthy recipes you’ve been wanting to try; make sure they’re meals that travel well and can be made ahead. On your assigned day, bring in lunch you prepared at home, enough for you and your friend. On her day, she’ll reciprocate. You’ll have a day off a week when you won’t have to think about lunch and on the days you make a double lunch, it’s not that much extra time.

Think Bigger

Expand your group to include two others. Once a week, make enough lunch for four people (including yourself). Think of choices like a cold grain salad with veggies or a healthy soup that can be microwaved and served with a side salad. Enjoy the freedom of having lunch made for you three other days.

Get Everyone Involved

If you work in a smaller office, why not see if you can get everyone involved in a lunch club? Try for once a week to start, and have each person responsible for everyone’s lunch. Check out this article from Cooking Light for inspiration, recipes and guidelines.

Next Week: Snacking Smart at Work

One of My Favorite Things

July 5th, 2010

I love, love, love this goat milk soap from Rowanwood Farm here in CT. It’s made with fresh ingredients like milk from the goats at the farm, local honey and essential oils. After I tried it once, I realized that my skin has been itchy using my old soap. One shower with this luxurious soap changed that. Plus it smells fabulous, even the bars that have no fragrance added.

Try it for yourself. Buy it off their website, from Aetheria Relaxation Spa, or Whole Foods in Darien.

And enjoy these photos of Rowanwood Farms’ goats.