It's all about substitutions people. You must make changes in your life style to complete your transformation. I love these substitutions! use Google and search for more you can lose weight by substituting .
Let’s face it—we all have those sugary, salty, or fried foods we crave. And we know they aren’t exactly the pinnacle of health, but that doesn’t make us want them any less. So I decided to consult a few of the best nutritionists in search of food substitutes that might even satisfy Paula Deen (or, well, at least her doctor).
And guess what? They’re out there. And in addition to being healthy, they’re super tasty, too. Best of all, once you get in the habit of eating healthy, your body stops craving the unhealthy or fattening stuff so much. (Yes—these days I can visit a bakery and salivate for fresh pineapple over the chocolate croissant!)
No matter what you’re craving, try out one these tasty food swaps, inspired by one of my favorite nutritionists, Renata Petecka.
There’s nothing like a big bowl of pasta. For the same effect, minus the carb overload, take a zucchini and use a julienne peeler to shave off long, pasta-like pieces. Toss the strands with your favorite pasta sauce, like pesto or a tomato-based sauce that’s low in salt and sugar. It’s refreshing, light, and a perfect summertime dish.
Can’t get enough chocolate? Make your own naturally sweet chocolate pudding by blending a banana, 1/4 cup cocoa powder, 1/4 cup dates, 1/8 cup water, and 1 tsp vanilla extract in your blender. Chill for 30 minutes, then enjoy this creamy, delicious treat!
They’re not exactly like potato chips, but kale chips can be just as tasty. To make them, cut a bunch of kale into four inch pieces and coat lightly with olive oil and nutritional yeast, found in stores like Whole Foods. Then lay out the pieces onto a cookie sheet and bake at 350 degrees for 10 minutes. They’ll come out light and crispy, and they’ll melt in your mouth.
Need a dessert fix that takes the place of ice cream? Grab a 10-ounce bag of frozen strawberries (or peaches), 1 slice of unsweetened dried pineapple, and 1 orange or nectarine. Blend them together in a high-powered blender until smooth, and enjoy a refreshing (and totally natural) sorbet.
No, there’s nothing quite like red meat, but for a lighter option, try this vegetarian bean burger. You’ll need:
Heat olive oil in a sauté pan over medium heat. Add the pumpkin seeds, stirring and shaking the pan, until lightly toasted, 3-5 minutes, then set aside to cool. Combine the beans, rice, pumpkin seeds, garlic, paprika, soy sauce, salt, and pepper in a large bowl.
Transfer half of the mixture to a food processor and process until smooth, adding the reserved liquid from the beans as needed to keep the mixture moist enough to stick together.
Return the mixture to the bowl, mix everything together, and form 6 patties, about 3 1/2 inches in diameter and 1 inch thick.
To bake the burgers, preheat the oven to 350 degrees. Brush a baking sheet with olive oil and put the burgers on it. Brush the burgers with the olive oil and bake until browned, 20-30 minutes, turning halfway through cooking. Serve with onion slices and avocado slices or guacamole for a real treat!