Andie Mitchell's Blog, page 46

Southwestern Slow Cooker Pulled Chicken

photo by Aran Goyoaga

This saucy, sassy Southwestern Slow Cooker Pulled Chicken is straight from the pages of my COOKBOOK, Eating in the Middle, and I could not be happier to share it with you! The pulled chicken is just one part of a sandwich in the book, complete with slices of creamy avocado and a pile of cool, crisp Cilantro Lime Slaw, but it’s the star of the recipe.

Inspired by pulled pork (another of my favorites), this saucy shredded pulled chicken is lighter in calories but just as flavorful as any pulled pork recipe. Trust me. Using chicken thighs is the key for super tender meat–that, and cooking it low and slow until the meat just falls apart. My recipe has a bit of a kick to it, thanks to one chipotle pepper in adobo, and gets its Southwestern flair from cumin, chili powder, and coriander. The secret to smoky flavor? A splash of liquid hickory smoke. One teaspoon is all you need to give the chicken that deep, rich warmth. It’s worth every penny to buy a bottle!

Aran Goyoaga getting the perfect shot // photo by Jenn Elliott Blake

Friends, I hope you love this recipe as much as I do–and the whole cookbook, too! I have a feeling you will–it’s packed with lightened up comfort food with a few richer celebration meals and desserts, too (you know I had to make my mother proud). There are stick-to-your-ribs stews and chilis and soups, there are veggie sides and big salads, vegetarian meals, gluten free meals, about a million recipes under 500 calories…And every recipe has nutrition information. This whole book–from the writing (it’s me, so there are 5 essays!) to the recipes–is a real representation of how I think about food and the way I eat. Plus, it’s just gorgeous, and I know I’m saying that about my own cookbook, but Aran Goyoaga (my incredible photographer) and Jenn Elliott Blake (my stylist) are two of the most talented people I’ve ever met, and their passion and hard work show on every beautiful page.

It would mean the world to me if you’d preorder it! If you do, check back NEXT MONDAY for an exciting way to cook through the book with me starting in March!!

Where to preorder Eating in the Middle:

Barnes & Noble

IndieBound

Amazon

Target

PrintSouthwestern Slow Cooker Pulled Chicken

Makes: Serves 6

Calories per serving: 225

Fat per serving: 5.5g

Ingredients

2 pounds boneless skinless chicken thighs
1 large onion, chopped (about 1 1/4 cups)
15-ounce can tomato sauce
2 tablespoons apple cider vinegar
1 teaspoon liquid hickory smoke
3 garlic cloves, minced
3 tablespoons packed light brown sugar
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon chili powder
1 chipotle pepper in adobo sauce (from a can), chopped

Instructions

Put the chicken in a 6-quart slow cooker. Scatter the onion over the chicken.
In a small bowl, combine the tomato sauce, vinegar, liquid smoke, garlic, brown sugar, coriander, cumin, chili powder, and chipotle pepper, and stir well. Pour the mixture over the chicken. Cook on low until the chicken thighs are pierced easily with a fork, about 8 hours. Using 2 forks, shred the chicken.

Nutrition Information & Notes:

Nutrition Information for 1/6th of Recipe: Calories 224.9, Total Fat 5.5g, Sat Fat 0g, Sodium 634mg, Carb 11.7g, Fiber 1.6g, Sugars 6.3g, Protein 32.5g

3.1

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Whole Wheat Waffle Recipe with Warm Peach Sauce

There are two types of breakfasts in this world: weekday and weekend. The weekday ones are quicker, less elaborate, more routine…and typically more wholesome and a little lighter. Weekend ones, on the other hand, are special. We whip out the syrup on Sundays, don’t we?

I think it’s because we have more time. Or because we sleep in and push breakfast into brunchy early afternoon hour where one meal takes the place of two. Either way, I love it. The difference keeps them both special. Weekends feel like little celebrations and weekdays are wholesome, beneficial to both mind and body (have you ever tried to get work done after a doughnut?). And let’s face it, if every morning was a stack of pancakes, they’d lose their luster…or I’d have to commit to yoga pants exclusively, whichever comes first.

These whole wheat waffles are for weekending. They’re crispy and even light in texture, which almost never happens when you’re working with whole grain flours, but with the help of whipped egg whites (folded right in), the waffle batter can achieve a little bit of fluffiness. I used Bob’s Red Mill white whole wheat flour in this recipe, and I love it because it still provides all of the benefits of a traditional whole grain flour–like lots of fiber–but with a less distinctly nutty whole grain flavor that can turn picky palates off. A little cinnamon and a dash of vanilla is all these need before they get topped with warm peach sauce.

You only need frozen peaches, orange juice, cinnamon, brown sugar, and a splash of almond extract to make the peach sauce, and it’ll remind you that, despite the long, slow treachery of winter, spring and summer do exist. 

Whether you love peaches or prefer the gold standard: maple syrup, these waffles are the must-make. Cook up a batch, enjoy every last bite, and freeze any extras for a cozy weekend feel any day you want :)

PrintWhole Wheat Waffle Recipe with Warm Peach Sauce

Makes: 5 6-inch waffles

Serving Size: 1 waffle plus about 3 tbps peach sauce

Calories per serving: 270

Fat per serving: 9g

Ingredients

Warm Peach Sauce:
¾ cup fresh or frozen sliced peaches, thawed
¼ cup fresh orange juice
¼ cup water
¼ teaspoon ground cinnamon
2 teaspoons packed light brown sugar
¼ teaspoon almond extract

Whole Wheat Waffles:
1 ½ cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups unsweetened almond milk, heated to lukewarm
2 tablespoons packed light brown sugar
1 teaspoon vanilla extract
2 large eggs, yolks and whites separated
2 tablespoons melted coconut oil or any oil you like

Instructions

For the peach sauce, in a small saucepan, combine the peaches, orange juice, water, cinnamon, and brown sugar, and bring to a boil over medium-high heat. Cover, reduce the heat to medium-low, and simmer until the peaches are tender and the mixture has become syrupy and slightly thickened, about 5 minutes. Remove the pan from heat and use a potato masher to mash the peaches to create a thick sauce. Add the almond extract and mix well. If needed, add more water to thin the sauce. Serve warm over pancakes.
For the waffles, in a large bowl, whisk the flour, baking powder, cinnamon, and salt. In a medium bowl, whisk the almond milk, brown sugar, vanilla, egg yolks, and coconut oil. Add the milk mixture to the flour mixture, mixing just until blended.
In a medium bowl, beat the remaining 2 egg whites on high speed until soft peaks form, about 2 minutes. Gently fold the egg whites into the waffle batter.
Heat a 6-inch round nonstick waffle iron according to manufacturer’s directions. Spoon ½ cup batter onto the griddle and spread quickly. Close and cook until puffed and golden brown, between 4 and 6 minutes. Repeat with the remaining batter.
To serve: place 1 waffle on each plate. Top with warm peach sauce.
To freeze: Transfer waffles to a wire rack to cool completely. Place 1 waffle in a resealable plastic bag and freeze for up to 3 months. Reheat from frozen in the toaster until warm and crispy.

Nutrition Information & Notes:

Nutrition Information for 1 Waffle plus 1/5th of the Peach Sauce:
Calories 270.4, Total Fat 8.9g, Sat Fat 5.6g, Cholesterol 74.4mg, Carb 40.4g, Fiber 5.5g, Sugars 8.3g, Protein 7.9g

Nutrition Information for 1 Waffle (1/5th of the Waffle Batter, NOT Including Peach Sauce):
Calories 248.8, Total Fat 8.9g, Sat Fat 5.6g, Cholesterol 74.4mg, Carb 34.9g, Fiber 5.1g, Sugars 4.9g, Protein 7.6g

Nutrition Information for Peach Sauce Alone (1/5th of Peach Sauce):
Calories 21.6, Total Fat 0g, Sat Fat 0g, Cholesterol 0mg, Carb 5.5g, Fiber 0.4g, Sugars 3.4g, Protein 0.3g

Notes:
Peach sauce adapted from Cooking Light, 1995
Waffle recipe adapted from King Arthur Flour

3.1

photos by Ashley McLaughlin Photography

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Tamale Chicken Pot Pies

This post is sponsored by Tuttorosso Tomatoes

After all the crazy goodness of last year, I wasn’t sure this one could top it. But when Daniel proposed just after midnight on New Year’s Day, all that changed. I was reminded, once more, how sweet it is to be surprised–by both life and my own dumb sense of sureness.

Since 2004, whether we’ve been together or not, I’ve always thought of Daniel on Valentine’s Day. That year, he handed me a folded poem by Kenneth Carroll–the most beautiful, heart-opening, and unpretentious of poems–and in an instant, our friendship felt different to me. When I read The Fault in Our Stars two years ago, staying up late into the night to finish it, I stopped and re-read this line half a dozen times: “I fell in love the way you fall asleep, slowly and then all at once.” So precise and perfect.

This Valentine’s Day feels so special, knowing our history and the decades more we can have now. It’s all just exciting. Instead of going out, I’m making us a sweet dinner for two.

When I thought about what to make, I wanted something that struck the right balance between tasting rich and feeling out of the ordinary. It couldn’t be something I make every day.

Enter Tamale Chicken Pot Pies! These adorable, individual pot pies are filled with chicken and veggies in a mildly spicy cumin- and chili-seasoned tomato sauce, then topped with a soft, cheesy cornmeal crust. Not only are they perfectly portioned (only 284 calories per pot pie!), but any leftover pies make easy meals to reheat later!

The key to making the best filling is using the best canned tomatoes, because they give the sauce sweetness, richness, and a little depth, too. The brand I swear by is Tuttorosso Tomatoes. Now, if you’re thinking that all canned tomatoes miiight be the same, I understand where you’re coming from. Years ago, I bought whatever brand was on sale. But switching around left me noticing that my sauces were always inconsistent. Sometimes they tasted a little tinny/metallic while other times they could be bitter–even when my recipes remained completely the same.

Two years ago, I took part in a tasting/testing of Tuttorosso whole peeled plum tomatoes and the same product made by 6 other leading brands. The difference was night and day.

Tuttorosso’s plum tomato was firm, intact, and tasted sweet, like a slightly more concentrated version of the tomatoes I’d eat in summer. Every other brand? Mushy.

The flavors of these other brands ranged from not too bad (but not something I’d want to eat plain) to acidic, metallic, and sour. I was shocked that I’d spent years buying so many of those brands.



I’ve been a Tuttorosso convert ever since. Daniel can’t find a thing in our cabinets now because I’ve stocked us with every kind of canned tomato. But my sauces have never been better, richer, or naturally sweeter. And these Tamale Chicken Pot Pies are the perfect example of a good sauce making all the difference!

I hope you love these mini tamale pies as much as I do! Do you have plans for Valentine’s Day?

 

PrintTamale Chicken Pot Pies

Makes: 6 Individual Pot Pies

Serving: 1 Pot Pie

Calories per serving: 284

Fat per serving: 6.6g

Ingredients

1 cup chopped red onion
1 cup chopped bell pepper (any color)
3 garlic cloves, minced
16 ounces lean ground chicken breast
1 tablespoon ground cumin
1 tablespoon chili powder
¼ teaspoon salt
28-ounce can Tuttorosso diced tomatoes
4.5-ounce can diced green chiles
1 cup frozen corn, thawed
¾ cup ground yellow cornmeal
2 cups low-sodium chicken broth
¾ cup shredded cheddar cheese (3 ounces)

Instructions

Preheat the oven to 400 degrees F. Spray 6 8-ounce ramekins with cooking spray and place on a large rimmed baking sheet.
Spray a large skillet with cooking oil and set it over medium-high heat. Add the ground chicken and cook, crumbling it as it browns, until no longer pink, about 5 minutes. Transfer to a plate. Add the olive oil and swirl to coat the pan. Add the onions and peppers and cook, stirring frequently, until just beginning to soften, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds. Return the chicken to the pan and add the cumin, chili powder, and salt, stirring to coat the chicken and vegetables in the spices. Add the diced tomatoes, green chiles, and corn, and bring to a boil. Reduce the heat and simmer, stirring occasionally, 8 minutes. Divide chicken mixture evenly among the ramekins.
In a small saucepan, combine the cornmeal with the chicken broth and bring to a boil over medium heat, stirring constantly, then reduce the heat and simmer, still stirring constantly, until thickened, 6 minutes. Remove the pan from heat and stir in the cheese. Divide the cornmeal mixture evenly among the ramekins, smoothing the tops with the back of a spoon. Bake until the cornmeal crust is light golden brown, 18 to 20 minutes. Top each ramekin with sour cream and chopped fresh cilantro, if desired, and serve!

Nutrition Information & Notes:

Nutrition Information for 1 Tamale Pot Pie:
Calories 284.3, Total Fat 6.6g, Sat Fat 3.1g, Cholesterol 61.7mg, Carb 31.7g, Fiber 5g, Sugars 5.3g, Protein 22.6g

3.1

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5 Delicious + Light Bagel Toppings with Cream Cheese

This post is sponsored by Arla Cheese

I swear I never thought I’d see the day when I’d look at a bagel and see balance, but I also promised myself I’d write another thing once college ended…and last year I wrote a memoir, so. Here we are.

If you’ve read It Was Me All Along, you know my binge-to-balance relationship with bagels. I ate about a million bagels in college–mostly in the form of breakfast sandwiches, but of course, I didn’t discriminate against cream cheese. The thicker the schmear the better. But in 2005, when I reached my highest weight and started down the path to losing 135 pounds, I was sure I had them up. I was convinced that bagels were these nutritionally bankrupt carb bombs and that cream cheese was fattening. Now I’m convinced that youth is the ability to convince yourself of just about anything.

When I did eventually lose all of the weight, and brought cream cheese back into my life, it was nothing like I remembered, because this version was fat-free, and had such an unpleasant aftertaste that I wondered why my cream cheese made my lips pucker more than the tangiest grapefruit. A few times, I slathered it on a bagel–and not a bagel I’d particularly want these days, but one whose nutrition information made me feel safe, at least–and when I finished the last bite, I was so unsatisfied. I regretted “wasting calories.”  

 

Back then, all of my thoughts were so black and white. And I can understand why. I went from knowing nothing about healthy eating and being overweight for 20 years, to losing weight using all of this very common low-fat dieting ideology. It wasn’t that I thought fat was “bad,” per se, but that it had a lot of calories, and keeping my calories low was my priority. I didn’t care how long a list of ingredients a food or product had, so long as the calories were reasonable, which is sad and scary to think about now. But ten years ago, the world of healthy eating and dieting was different. There wasn’t a lust for coconut oil or a grand revival of egg yolks. Almost everyone probably would have considered Splenda the “best” of the artificial sweeteners. 100-calorie packs were created just about 10 years ago (2004), and recently, AdWeek noted their major recession.

For me, eating fat-free and predominantly sugar-free in the name of maintaining a low-calorie diet left me hungry all the time. I ate constantly, and despite seemingly eating around the clock, I had this gnawing feeling of never being satisfied. Of course, now it’s plain to see that I needed more fat, and maybe more protein. I needed foods that didn’t just have volume, but substance, too. And probably a few less ingredients. But really, I just needed to learn that food is more than simply nutrition and calories, and that satiety isn’t entirely a physical experience; it’s mental and emotional, too.

NATIONAL BAGEL DAY!

Today is National Bagel Day and one I am so happy to celebrate. Six years ago, when I lived in Seattle, I started eating bagels again regularly–regularly, as in, every weekend. It became my sweet little Saturday tradition: a real-deal bagel with full-fat cream cheese and so.much.coffee.

These days, I don’t have a bagel every weekend (maybe I burned myself out :), but I do live a stone’s throw from New York City, so I feel really lucky that I have access to some of the very best bagels. But you don’t have to have NYC bagels to enjoy National Bagel Day. You just have to have one you love. For me, I love a dense, chewy bagel with a crisp, salty crust and a slightly yeasty flavor. I always go for the savory ones, like sesame seed, onion, or everything. Then, I toast it dark (and I mean DARK) and spread it with full-fat cream cheese because (surprise!) it keeps me full, tastes better, and having something a little bit richer makes me feel more satisfied on every level…and that matters.

5 flavors: Original / Light / Herbs & Spices / Peppercorn / Blueberry. Favorite: Herbs & Spices!

Now, here’s the star of the show: Arla Cream Cheese. I was introduced to Arla at the Better Blog Retreat last October and I fell in love. Ever since that weekend, Daniel and I have eaten their cheeses non-stop. I can’t tell if I should admit that or not. Regardless, I’ve honestly converted everyone I know and love. I made a cheese platter for a party at Sabrina’s, put together football party sandwiches with their Sliced Dill Havarti, and even used their sister brand, Castello’s, blue cheese to make a cheese and cracker appetizer with orange marmalade and rosemary (I’m not usually this fancy I swear). Daniel tells me I’m obsessed, and I can’t even argue. I just love this brand and truly think it’s a step above.

There’s no denying the quality and integrity of a brand whose cream cheese has 4 INGREDIENTS (cream, milk, cheese culture, salt) when other leading brands have 11! ELEVEN, my friends. Their blueberry cream cheese spread? Made with real blueberries. Not “blueberry flavor.” And all of Arla’s cheeses are just as simple and pure: free of artificial flavors, with no preservatives, thickeners, or stabilizers. I seriously love that, because nowadays, especially if you’re health conscious even just a little bit, it’s really easy to feel overwhelmed by healthy eating or to feel like you should avoid ANY packaged foods whatsoever. We all probably thought we should avoid things like the packaged sliced cheeses we had when we were young (and weren’t we the luckiest generation?), but let me tell you what’s in Arla Sliced Havarti: pasteurized milk, salt, microbial rennet, culture. 4 INGREDIENTS. I checked other brands, and they have 18 ingredients. I’m not even someone who goes nuts with ingredient lists or who avoids processed foods at all costs, but when I know that delicious-tasting cheese can be made with 4 identifiable ingredients, I am less inclined to buy one with 18–and one of them is a color.

To celebrate National Bagel Day, I dreamed up 5 downright delicious bagel toppings using all of the various Arla Cream Cheese flavors! And none of them will break the bank calorie-wise or make you wonder whether or not you’ve fallen off-the-wagon. For these recipes, I used mini whole wheat bagels because they’re cute as a button, and I liked that the smaller size allowed me to sample a few of the different flavors that I made (this was essentially a bagel party, after all!) 

I hope that if you love bagels as much as I do, that you’ll celebrate today or sometime soon! You deserve to live a full and satisfying life–and a bagel every now and then can absolutely be part of that!

BLUEBERRY COCONUT BAGEL

Blueberry Coconut Bagel



2 tablespoons Arla Blueberry Cream Cheese Spread

¼ cup fresh blueberries, or frozen blueberries, thawed

2 tablespoons unsweetened coconut flakes

MEDITERRANEAN BAGEL

Mediterranean Bagel Topping

2 tablespoons Arla Herbs & Spices Cream Cheese Spread

1 roasted red pepper, packed in water, finely chopped

2 kalamata olives, pitted and finely chopped

1 to 2 tablespoons finely chopped fresh basil

 

PIZZA BAGEL

Pizza Bagel Topping



2 tablespoons Arla Peppercorn Cream Cheese Spread

2 tablespoons finely chopped yellow onion

3 grape or cherry tomatoes, chopped

2 slices turkey pepperoni

1 tablespoon finely chopped fresh basil

1 teaspoon dried oregano

Pinch red pepper flakes

 

FUNFETTI BAGEL

Funfetti Bagel Topping



2 tablespoons Arla Original Cream Cheese Spread

1 teaspoon honey or powdered sugar

½ teaspoon rainbow sprinkles

 

CHOCO-PEANUT BUTTER BANANA BAGEL

Choco-Peanut Butter Banana Bagel



1 ½ tablespoons natural peanut butter

1 ½ tablespoons Arla Light Cream Cheese Spread

¼ medium banana, sliced

dark chocolate shavings, optional

 

ARLA EVENT

Two Fridays ago, I hosted an event at Park Avenue Winter with a fantastic group of bloggers and influencers to eat, drink, and spread the love about my favorite cheese brand!

We had a cream cheese bar with bagels and lox, the ultimate cheese platter with all the varieties of Arla’s sliced cheeses, and THEN sat down to a lunch that Park Avenue’s chef prepared using a variety of Arla’s cheeses.

I gave a 10-minute talk and the group did not fall asleep (but there were no beds!). It was nice to get the chance to meet a dozen or so local people that I hope to connect with again, and to see at least one familiar face that I love. Lastly and most pressingly, I brought home a 10-pound wheel of Gouda. So yes, Daniel and I are enjoying our engagement.

GIVEAWAY!

To celebrate National Bagel Day, Arla is helping me give away a Simply Better Breakfast Bundle! Here’s what’s included:

-Arla Cream Cheese 

-Decorative Cutting Board

-Bagel Slicer

-Toaster Tongs

-Napkins

How to Enter:

Share this Post on Facebook – OR – Pin It on Pinterest!  
Leave a comment below letting me know that you shared it, and tell me your favorite bagel combo!

Winner will be chosen randomly Wednesday 2/10/16 by 12am EST!

 

The post 5 Delicious + Light Bagel Toppings with Cream Cheese appeared first on Andie Mitchell.

Gazelle Supreme Review

This is not a sponsored post. I simply loved this purchase and wanted to share!

One of my favorite things about living in Manhattan was the amount of exercise I got by simply running around doing my daily errands. I’d end up covering several miles a day because walking was almost always the most convenient way to get anywhere–from the grocery store (1 block away) to the movies (our favorite was 30 blocks away) to a business meeting. I was able to cancel my gym membership…and get rid of the guilt of paying but rarely going. This all seemed perfect, until the the winter came. Going out in the freezing cold was much less appealing. I found myself less motivated to walk; using the subway more or springing for a cab. On a few occasions, I ordered my groceries to be delivered. I was missing that great feeling I got from daily exercise.

It was a long winter.

When spring came, I went back to my outdoor routine, but I wondered if I should consider getting a treadmill or an elliptical for my apartment. Could I fit one in my shoebox? Could I find one that was affordable? I started looking.

My criteria

Cardio Machine – something that would get my heart rate up and provide a fair amount of resistance.

Affordable – $600 or less

Low Impact – something like an elliptical that would be easy on my joints.

Compact – my apartment wasn’t big (file this under greatest understatements of all time), so the machine couldn’t take up too much space.

After reading about a million reviews of the best affordable elliptical machines, I had pretty much decided I was going to buy the Schwinn machine, which came with high ratings and a $600 price tag. Then, Daniel suggested I look into a Gazelle. He remembered seeing the infomercials with Tony Little. They really stick with you.

Here’s what my Gazelle looks like and a perfect example of how it’s used:

About the Gazelle Supreme

Our top-of-the line Gazelle Supreme delivers the ultimate low-impact workout offering 10 different exercises within one workout. The Gazelle Supreme provides both aerobic and resistance training, giving you all the benefits of stretching, walking, running, cross-country skiing, aerobic dancing and resistance training without jarring impacts or damaging movements to your body. The versatility of the Gazelle SUPREME appeals to both the beginner and the advanced fitness enthusiast.

I read dozens of reviews and watched half a dozen videos. People seemed to love this machine overall. And there were two options: the Gazelle, which was a simple glider, where your legs swing back and forth in as long a stride as you want, or the Gazelle Supreme, which had added resistance–not adjustable resistance, but enough to make swinging your legs more challenging. I was immediately drawn to the Gazelle Supreme. Both versions matched all of my criteria and even surpassed my desire for something affordable because the Gazelle Supreme is only $280. Of course, I did worry how high the quality could be for so low a price, but after reading an overwhelming number of positive reviews, I figured that the purchase was worth the risk. I bought it.

 

My Review:

It was delivered a few days later (in a large, flat box, unassembled) and Sabrina and I put it together in about 2 hours with only minimal swearing and sweating. Keep in mind we’re useless.

I love having a cardio machine in my living room because it prevents me from making excuses to avoid exercise. It takes a lot less motivation than getting up, getting ready, and going to the gym. And if I’m going to dedicate 2 hours of every Monday night to watching The Bachelor, I might as well glide for 40 of those minutes, right?

I am so happy with the Gazelle Supreme. It provides a reasonable amount of resistance and allows for a good workout. Even if the resistance doesn’t feel like much for you at first–say, if you’re very fit–after 20 minutes, you certainly get your heart rate up, and you can always adjust your form to make the workout more challenging (by lengthening your stride or squatting down while gliding so that you feel a deeper burn in your legs, for instance).

The machine itself is sturdy and sufficient, but I wouldn’t put it in the same category, quality-wise, as anything you’d find at your gym. But at such an affordable price, I find that completely acceptable. The biggest problem I have is that the Gazelle Supreme started squeaking almost immediately, and most reviewers warned that this would happen. When I have my earbuds in I can mostly tune it out, but it’s a minor annoyance that can’t totally be remedied with oils or WD-40.

Sabrina’s Review:

For the first 4 months that I owned the Gazelle Supreme, I lived with my best friend Sabrina, and she used the machine just as often as I did! Here’s what she had to say about it:

I turned 30 at the end of last summer and I had been trying with all my might to work on my fitness, because shouldn’t we all try to get better with age? Lucky for me, I lived with my best friend/health guru, Andie. She is always there to address any questions, comments, or concerns I have about anything having to do with health. What’s great about Andie, as you know…is that she never wants people to feel alone – so she has been amazing. She cooked healthy meals and snacks, taught me about vitamins and nutrients, and generally was/is a shoulder to cry on whenever I told her how much I missed cheese fries. All of this brings me to the Gazelle…Andie bought us one for our apartment so we could sweat to the oldies in the privacy of our tiny home. When it arrived and we opened the box, I was frightened. I mean, how the heck were we gonna put this together? But 2 hours later, it was up and ready to go. We were so proud. (Side note: assembly offers a great upper body workout so there is an upside).

I used the Gazelle for months before Andie moved in with Daniel, so here are my thoughts: it is hard, and it is so worth it. The first five minutes are the absolute worst, I won’t lie; it’s not like you jump on and think to yourself, This is so fun. That resistance is really something, and you feel the burn for sure. But after those first five minutes, it does get a little easier. I have always been a girl who opted for the elliptical machine, but I’m also not athletic at all, so I usually skipped resistance. The Gazelle Supreme has built-in resistance and boy does it make a difference. I sweat more in 30 minutes on this machine than I ever have while exercising (which is gross, but also a good thing, right?). The arm workout is the most surprising part to me. I didn’t expect to feel a burn in my arms, but I do…so I can only hope that if I keep at it I will end up with Michelle Obama arms (aren’t they amazing?). All in all, I would recommend this machine to anyone who wants to get moving at home. It’s not too big; it was (kinda) easy to put together; and it wasn’t insanely expensive (especially if you take into account the highway robbery prices of New York City gym memberships). I loved using it!

Verdict 

If you’re in the market for an affordable cardio machine, I’d recommend the Gazelle Supreme ($280 with free shipping on Amazon)!

The post Gazelle Supreme Review appeared first on Andie Mitchell.

Healthy Breakfast Quinoa with Coconut Milk and Apples

A good morning starts with a healthy breakfast, like this warm quinoa with coconut milk and apples. It’s wholesome, sweet, filling, and only 275 calories. 

I never thought I’d see the day that Daniel woke up and ate something sweet for breakfast. This is a man who has ultra-savory meals first thing in the morning. Sometimes it’s chicken. Sometimes it’s steak. I’ve even seen him eat fish—and I’m not talking lox. It’s dinner for breakfast.

He tells me he’s just never really in the mood for waffles or french toast or pancakes or even omelets and eggs.

Can I, in good conscience, marry a man who disrespects breakfast like this?

Because I love breakfast foods—every last one of them.

Last week, though, Daniel woke up and made himself a bowl of oatmeal. And liked it. I stood in the kitchen and stared. When I asked him if I had died and this was heaven, he told me, “I just felt like oatmeal.” Huh.

The next morning, I was feeling lucky. Knowing the oatmeal had been a success, I made this recipe: warm quinoa porridge cooked in light coconut milk (Daniel is crazy for anything with a slight coconut flavor–and this has just enough to do the trick), topped with apples that I sautéed in a little bit of coconut oil, cinnamon, and a spoonful of orange marmalade, which glazed the apples just a bit.

I sprinkled his bowl with toasted walnuts and poured some extra coconut milk on top for creaminess just before I served it. The verdict? He’s requested it half a dozen more times since! He loved that it was different than oatmeal in texture, had a whole lot of flavor with just the right amount of sweetness from the apples–not too much (we’re still trying to keep it healthy and low in sugar!) but enough for it to be flavorful.

Try this healthy quinoa breakfast bowl for a spin on your traditional oatmeal. Make it ahead and reheat it with a little milk (light coconut milk or vanilla almond milk) for easy weekday mornings!

PrintCoconut Quinoa Breakfast Bowls with Cinnamon Orange Apples

Makes: 4 Servings

Calories per serving: 275

Fat per serving: 14g

Ingredients

1/2 cup uncooked quinoa
1 cup light coconut milk
2 tablespoons water
1 tablespoon coconut oil
2 large apples (cored and cut in ¼-inch thick slices, skin left on)
1 ½ teaspoons ground cinnamon
¼ teaspoon nutmeg
1 tablespoon orange marmalade
1 ounce pecans (about 20 halves), finely chopped

Instructions

In a small pot, combine the quinoa and coconut milk. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the quinoa has absorbed the coconut milk, about 15 minutes. Pay attention as the quinoa is done cooking and stir more frequently to prevent burning.
Meanwhile, in a large nonstick skillet, heat the coconut oil over medium-high heat. Add the apple slices and cinnamon and toss to coat the apples in the cinnamon and oil. Cook, stirring frequently, until the apples are tender and golden, about 5 minutes. Remove the pan from heat and stir in the orange marmalade.
To serve, spoon about 1/2 cup of quinoa into 4 bowls. Divide the cinnamon-orange apples among the bowls and sprinkle the top of each with 1 tablespoon of chopped pecans.

Nutrition Information & Notes:

Nutrition Information: Calories 275, Fat 14g, Carb 36g, Fiber 5g, Sugars 17g, Protein 4g

3.1

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Sriracha Salmon Summer Rolls

This post is sponsored by Chicken of the Sea

You’d think I had this healthy eating thing down pat. But when the blizzard snowed us in last weekend, my cravings kicked into overdrive. Suddenly I wanted to snack non-stop. I turned to Daniel, “Do you want brownies?”

It was kind of a trick question.

There was no way I wasn’t making them. I made pasta, too. And a green smoothie.

If I’ve learned anything about satisfying cravings in the past 10 years, it’s that, so often, you can satisfy them with healthy alternatives and not feel a bit of sacrifice. Those brownies I was craving? My friend Dana’s recipe hit the spot, and they’re actually pretty wholesome—made with black beans, coconut oil, and less sugar. They were just as fudgy as I wanted them to be. The pasta? Craving conquered with whole wheat spaghetti, which I always find more filling because it’s a little firmer and a lot chewier. And homemade sauce isn’t just more delicious than anything jarred, it’s more nutritious, too. The green smoothie I sipped while the sauce simmered, made with spinach and frozen banana, was just sweet enough to keep me happy until dinner.

By Sunday, even though Daniel shoveled out the car, I still felt a tinge of that cozy, snowed-in snackiness. We watched football (well, he did), and I fixed us something to keep us full. The fix: fresh, crispy, and cool summer rolls loaded with veggies. I wanted them to have some staying power, so I added my newest favorite Chicken of the Sea Flavored Salmon Pouch: Sriracha! This flavor has the perfect amount of heat and spice, with all the heart healthiness of traditional, wild salmon and only 70 calories a pouch. I think Sriracha is always better when balanced with creamy avocado, so I folded a few slices into each roll, along with sprigs of fresh cilantro, mint, and basil for a hit of bright herbal flavor. The herbs are such a refreshing addition!

These rolls hit every craving—they were crunchy, delicious, fun to dip and eat, and filling, too. They reminded me of the fried Vietnamese spring rolls we love (un-fried!), or even of some of the richer finger-food apps we love when we’re out to eat. It’s nice to make something a little lighter and more wholesome that still delivers in the flavor department—and these really do.

I also love that they incorporate a serving of seafood—something I’m actively trying to work on this year! One of my goals at the start of 2016 was to reduce my dependence on meat (chicken, beef, pork), up the amount of vegetables I eat, and incorporate a serving of seafood each week. Using these Chicken of the Sea Flavored Salmon Pouches, or any of the Chicken of the Sea products for that matter, makes it so easy for me to do that in a convenient way. I can keep a few pouches or cans in the cabinet and make a quick meal anytime.

Chicken of the Sea is challenging people to Sea the Possibilities this year, by stretching beyond their comfort zones, exploring something new, and receiving the satisfaction of accomplishing something they might not have thought possible before—and I am on board! I’m challenging myself to listen to my cravings and satisfy them with healthy alternatives when I can. Tuning in to those cravings will help me to avoid feeling blindsided when a craving strikes, and to react better and more quickly. Having lots of healthy recipes (for snacks, comfort foods…) in my arsenal is one way to always be prepared. Will you join me?

How can you #SeaThePossibilities?

If you want to enter this contest, and potentially win $5000 (!!), you can choose to enter in 1 of 3 categories to challenge yourself: In the Kitchen (like challenging yourself to make good choices by eating healthier and incorporating more seafood!), Better Every Day (focus on balance, working out, anything to make your life happier!), or GO BIG (have a bucket list item? Or want to take a big leap? This is for you). Take a photo, write a brief story, and share it on social media with the hashtag #SeathePossibilities and that’s it! You’re in! Here’s more on how to enter.

Join me: Twitter Party Tonight 7pm EST with @COSMermaid!

Join me tonight for a Twitter party with Chicken of the Sea, A Farmgirl’s Dabbles, and The Comfort of Cooking! We’re talking about healthy eating, ways you can incorporate more seafood into your life, sharing recipes, giving away coupons, and there will be prizes! Tonight at 7pm EST/4pm PST #SeathePossibilities @COSMermaid

PrintSriracha Salmon Summer Rolls

Makes: 4 Servings

Serving: 4 rolls with about 3 tbsp sauce

Calories per serving: 375

Fat per serving: 15g

Ingredients

Sesame Soy Dipping Sauce:
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
4 tablespoons fresh lime juice
2 tablespoons toasted sesame oil
1 tablespoon plus 1 teaspoon honey
1 teaspoon finely grated fresh ginger
1 garlic clove, minced
1 tablespoon finely chopped scallion

Sriracha Salmon Summer Rolls:
16 rice paper wrappers, about 8 inches in diameter (found in the Asian food section of the grocery store)
3 Chicken of the Sea Sriracha Flavored Salmon Pouches
1/4 head of red cabbage, finely shredded
2 carrots, coarsely shredded
1/2 large cucumber, seeded and cut into thin strips
1 haas avocado, peeled, pitted, and sliced
1/2 cup fresh cilantro
1/2 cup fresh basil
1/2 cup fresh mint

Instructions

In a small bowl, whisk all the dipping sauce ingredients until smooth. Set aside.
On a work surface, lay out all of your filling ingredients in bowls for the summer rolls so that you can wrap them quickly; the rice paper wrappers tear and dry the longer they sit. Spray a large cutting board with nonstick cooking spray. Fill a wide, shallow bowl with 1/2 to 1 inch of warm water (the bowl should be wide enough to fit the rice paper wrappers - at least 8 inches in diameter). Begin by dipping one rice wrapper into the warm water to fully submerge it. Let it soak for 5 seconds, then lay it on your prepared cutting board. Begin layering the ingredients in the center of the wrappers: salmon, cabbage, carrot, cucumber, avocado, cilantro, basil, and mint. Do not overfill (use only about 3 tablespoons of filling per roll). Fold the rice wrapper over the top of the filling, then fold the sides in on each end and continue rolling to seal. Repeat the folding process with the remaining wrappers and filling.
You should have 16 rolls. Serve with dipping sauce.

Nutrition Information & Notes:

Nutrition Information for 4 Rolls with about 2 tablespoons Sauce: Calories 375, Total Fat 15g, Sat Fat 2g, Carb 47g, Fiber 5g, Sugars 11g, Protein 16g

Nutrition Information for 4 Rolls (WITHOUT sauce): Calories 291, Total Fat 8g, Sat Fat 1g, Carb 40g, Fiber 5g, Sugars 6g, Protein 16g

Dipping Sauce adapted from My Recipes

3.1

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Cheesy Mexican Quinoa Black Bean Casserole

This post is sponsored by College Inn

Well, here goes: Daniel and I are out of control with Mexican food.

That wasn’t as hard as I thought it’d be.

I think it started over the holidays, when we got into a habit of getting burrito bowls all the time, but somehow, it’s still with us. Usually a kick like this would just pass. We’d get tired of the same flavors: cumin, chili powder…We don’t, though. Just when we think we’re making something “new” for dinner (read: NOT burrito bowls), we find ourselves three bites into our tacos, nachos…looking at each other, “We’re hopeless, huh?”

So we’re owning it.

To keep it healthy and add in a little more variety (addiction justification #4956), I’m switching up the wholesome ingredients, like using quinoa in place of brown rice, or pinto beans for black beans.

This quick casserole is our latest favorite. First of all, it’s like a giant burrito bowl, with quinoa, black beans, tomatoes, onion, cilantro, and cheese! Second of all, casseroles are not only pure comfort, but they’re kind of the gift that keeps on giving: leftovers!

Now, as healthy as quinoa is, it’s a little bland on its own. To boost the flavor here, I sauté a whole lotta garlic and onion in olive oil, add the quinoa to the pan to toast it until it’s golden and nutty, then add College Inn Fat Free and Lower Sodium Chicken Broth, a can of diced tomatoes with green chiles, herbs, and spices, and simmer until the quinoa has absorbed all of that rich, savory flavor. This liquid mixture does wonders for the flavor, but even when you’re just cooking quinoa as a simple side dish, I’d recommend cooking it in broth—either vegetable broth or chicken broth. This is something I always do, and the reason I always keep a few boxes of College Inn broth in my pantry, because their broth adds a richness that I can’t get with water alone (and for only 5 calories per cup!).

Make this delicious Mexican quinoa and black bean casserole as soon as you can, friends! Enjoy!

PrintAuto Draft

Makes: 6 Servings

Calories per serving: 343

Fat per serving: 11g

Ingredients

2 teaspoons extra virgin olive oil
¾ cup chopped red onion
3 garlic cloves, minced
1 ½ cups uncooked quinoa, rinsed and drained
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon salt
pinch cayenne
10-ounce can diced tomatoes with green chiles, undrained** (like Rotel)
3 cups College Inn Fat Free and Lower Sodium Chicken Broth
15-ounce can black beans, rinsed and drained
½ cup fresh cilantro, finely chopped
1 cup shredded cheddar cheese (4 ounces)

Instructions

In a large oven-proof skillet (or a nonstick skillet, which will require you to use an 8-inch baking dish later for baking), heat the olive oil over medium high heat. Add the onion and garlic and cook, stirring frequently, until softened, about 4 minutes. Add the quinoa and stir constantly, until toasted, about 2 minutes. Add the cumin, chili powder, paprika, salt, and cayenne, and cook, stirring constantly to coat the quinoa, onions, and garlic, until fragrant, about 1 minute. Add the diced tomatoes and broth, stir, and bring to a boil. Once boiling, reduce the heat slightly and simmer until the quinoa has absorbed almost all of the liquid, 15 minutes. Stir in the black beans, cilantro, and ½ cup of the cheese. Smooth the top and sprinkle it with the remaining ½ cup cheese. Transfer the skillet the oven (alternatively, transfer the mixture to an 8-inch baking dish) and bake until the cheese has melted, 10 to 15 minutes. Serve in bowls with toppings of your choice, like sour cream, fresh cilantro, and avocado.

Nutrition Information & Notes:

Nutrition Information for 1 Serving (1/6th of Entire Recipe): Calories 343, Fat 11g, Sat Fat 4g, Carb 49g, Fiber 7g, Sugars 5g, Protein 16g

3.1

This is a sponsored conversation written by me on behalf of College Inn Broth. The opinions and text are all mine.

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Eating in the Middle: A Mostly Wholesome Cookbook

AHHHH! CAN YOU BELIEVE IT?!

I am so happy to show you the cookbook cover for Eating in the Middle: A Mostly Wholesome Cookbook! Are you as emotional as I am?? As my mom is?! As PJ is?! GAH!

This cookbook is so special to me. When I wrote it Eating in the Middle, of course I wanted to share all of these delicious recipes that I’d been force-feeding Sabrina for a year, but also, I wanted the book to serve as this very real reflection of my relationship with food: Balance. I also wanted it to have some of that same openness about food and weight that It Was Me All Along had, so it does–in 5 essays.

p hoto by Aran Goyoaga

Balance looks and feels different for each of us, but for me, it’s about living a full, vibrant life where no food is off the table. I love kale, green juices, hemp seeds, and I believe in eating a giant salad once a day, but I can’t live feeling deprived. I can’t even bear to imagine a world where doughnuts are a non-option. The style of eating that I practice keeps me sane and feeling good, but better than that — it keeps me happy. There’s no compulsive cycle of dieting and overdoing it. Not anymore, anyway. Now, there’s a middle ground, where most of the time I’m making my own meals with an abundance of wholesome, good-for-me ingredients, and other times, I’m springing for the loaded chorizo nachos with my friends because it’s Friday and we’re nothing if not celebratory.

The vast majority of the recipes in this book are healthy, wholesome, and made from real food ingredients, with a focus on big flavors. You’d swear most of them are richer than they are. And then, there are two chapters — For Sharing and Dessert — with recipes that are richer and more decadent. “For Sharing” is full of the kinds of things you’d make on the weekends, when you have friends or family over for dinner — Lemon Cream Risotto, Slow Cooked Pork Cubano Sandwiches, Meatloaf Burgers with Bacon, Pepper Jack, and Frizzled Onions…They’re shareable meals with a real hearty, stick-to-your-ribs quality. The sweets, too, are rich and heavenly. They’re celebrations in and of themselves. I serve these on special occasions, or anytime there’s a need for lots of sharing. My take on dessert is: it’s a treat, so treat it like one. Anytime I’ve ever lightened something sweet, I’ve eaten double to make up for the lack of calories. But when I have a slice of some rich, gooey, and ultra-satisfying cake, or some life-altering cookie–both of which I don’t have every day, I’m in a state of total bliss for every single bite–and I can’t regret one calorie of how good that feels.

This book, and the way it breaks down into mostly wholesome with a sprinkling of decadence, is exactly how I live my life. It’s balance. It’s the testament to a life well-lived, with plenty of real, whole foods and some life-changing chocolate hazelnut bread pudding thrown in there, too.

For those of us who struggle or have struggled with eating or weight, the ultimate work is finding a way to mend our relationships with food. This book can’t heal your relationship, but it can certainly read as a love story of balance. If I’ve learned one thing in these 30 years, it’s that you can be healthy, happy, and feel good while eating food that you crave.

THANK YOU TO THESE AMAZING WOMEN FOR THEIR INCREDIBLY KIND WORDS OF PRAISE FOR THE BOOK!

“This book has exactly the kinds of foods I love—healthy, wholesome dishes you won’t believe are light, and a few decadent treats sprinkled in for those special occasions, because let’s be realistic, isn’t that what life’s about? Eating in the Middle is about balance, not about depravation. I adore Andie, and I can’t wait to dig in to that Peanut Butter Mousse Pie!”

—Gina Homolka, author of The Skinnytaste Cookbook

“Most every woman, at some point in her life, is able to relate to Andie’s struggle with weight and food. Therefore, many will find something in this book, whether it’s comforting advice or a satisfying meal. Eating in the Middle provides any level of cook with recipes that nourish the body while satisfying the taste buds—a difficult feat, which Andie masters flawlessly! Her stories are beautifully written and echo the inspiring mantras of her bestselling memoir. This cookbook will make you fall in love with food all over again, in a balanced, mostly wholesome way.”

—Ali Maffucci, author of Inspiralized

“This girl is not only a storyteller, but man, is she a chef. She knows what she is doing in the kitchen and she knows how to string words together in such a beautiful way to express herself and send her message directly to her readers’ hearts. I can’t think of anyone better suited to write a cookbook, and I hope there are many more where this came from. I credit Andie for reigniting my passion for cooking after my own eating disorder struggle. Thank you, Andie, for being a sensation and an inspiration.”

—Jordan Younger, author of Breaking Vegan and lifestyle blogger at The Balanced Blonde 

“With Eating in the Middle, Andie is squashing the all-or-nothing dieting attitude one recipe at a time. You can feel her vibrant and genuine spirit in each word. In fact, Andie is your best friend on this journey with you. I’ve never seen a cookbook celebrate a realistic, healthful lifestyle (with the occasionally indulgence!) as well as Eating in the Middle. Fabulous!”

—Jessica Merchant, author of Seriously Delish and blogger at HowSweetEats.com

“Anyone who is or wants to be a mindful eater will treasure Eating in the Middle, as moderation has never been more approachable and satisfying. Those who loved Andie’s memoir, It Was Me All Along, will be thrilled that she’s back with another work as honest as it is delicious.”

—Kerry Diamond, cofounder of Cherry Bombe magazine

“Andie Mitchell makes balance possible for us all in her new book by reimagining her favorite dishes and foods for a modern (and moderate) lifestyle.”

—Claudia Wu, cofounder of Cherry Bombe magazine

“As someone who has obsessed over food my whole life, in both positive and challenging ways, I felt that reading Andie’s words was like hearing the voice inside of my head. I’m sure I’m not the only one to feel that way. Once again, just like she did in her moving memoir, Andie gives us so much. Not only are there recipes that will make you want to get in the kitchen immediately, there’s that honest and vulnerable voice that makes us feel less alone in the struggle to maintain healthy relationships with both food and ourselves.”

—Julia Turshen, cookbook writer (her new cookbook, Small Victories, soon to come!)

“I love Andie’s healthy approach to healthy eating. Stressing over what to eat can be just as bad for our health as eating poorly, but she definitely strikes the right balance in Eating in the Middle.”

—Lisa Leake, New York Times bestselling author of 100 Days of Real Food

The post Eating in the Middle: A Mostly Wholesome Cookbook appeared first on Andie Mitchell.

What Is the Best Diet?

Every year, U.S. News and World Report evaluates and ranks the most popular diet plans, and even as someone immersed in the world of health and weight loss, I’m always shocked to discover that a diet I’ve never heard of has landed pretty high on the list (this year’s discovery: the HMR Program).

This year’s list has just emerged, after reviewing 38 popular diet plans. If you’re curious: Who reviews them? A panel of health experts. And how are they evaluated? Based on how easy a diet is to follow, its safety, nutrition, effectiveness for weight loss, and the protection it provides against diabetes and heart disease.

Here Are the Rankings

Best Overall

#1 DASH Diet

#2 Tie: MIND Diet, TLC Diet

#4 Tie: The Fertility Diet, Mayo Clinic Diet, Mediterranean Diet, Weight Watchers

Best Weight Loss

#1 Weight Watchers

#2 HMR Program

#3 Tie: The Biggest Loser Diet, Jenny Craig, Raw Food Diet

Best for Healthy Eating

#1 DASH Diet

#2 TLC Diet

#3 Tie: Mediterranean Diet, MIND Diet

Easiest to Follow

3-way tie: Fertility Diet, MIND Diet, Weight Watchers

Best for Fast Weight-Loss 

 

See the rest of the list, including Best for Diabetes, Best Plant-Based, etc…

Best Diets Overall

The DASH diet, or “Dietary Approach to Stop Hypertension,” was created by the National Heart, Lung, and Blood Institute, which is part of the U.S. Department of Health, and it’s primary goal wasn’t weight loss; it was lowering and protecting against high blood pressure (hypertension). Still, since it’s rich in fruits, vegetables, whole grains, and low-fat dairy, and it limits sugar-sweetened foods and beverages, red meat, and added fats, the people who follow DASH do end up dropping some pounds, too. The experts reviewing DASH for US News and World Report found the diet balanced, nutritionally sound, and heart healthy.  

Best Weight Loss Diets

Weight Watchers ranked #4 in Best Diets Overall, but #1 in Best Weight-Loss Diets, which is interesting. The pros, according to the experts, were that you can eat what you want (no food is off-limits) and the flexibility to shape your own diet. Con? “Tedious point tallying.”

The #2 Best Weight Loss Diet is the HMR program–one I’d never heard of before this year. “Health Management Resources” (HMR) is a company that sells diet programs based on “meal replacements–low-calorie shakes, meals, nutrition bars, and multigrain hot cereal–which are eaten in place of other meals and snacks.” Despite not ranking very highly in healthy eating—it’s #22 on the list of Best Diets for Healthy Eating—because of its lack of balance and some unfavorable ingredients in the shakes, like partially hydrogenated soybean oil, HMR was considered very effective for weight loss.

Whole30 was ranked last overall and second to last for weight loss. The experts felt that it excluded too many foods and was very difficult to follow. And no independent research currently exists that proves its effectiveness for weight loss.

The Takeaway

At the start of their review, US News and World Report stated, “Our analysis puts hard numbers on the common-sense belief that no diet is ideal for everybody,” and that’s the only real takeaway here. Almost all weight loss programs work, if you do. How do they work? Mostly by reducing calories. Whether by cutting out carbs, limiting fat, replacing meals with shakes, or assigning point values to foods, it all boils down to lowering your caloric intake.

There are a number of diets on this list that I wouldn’t follow, and some that leave me questioning how anyone could, but my preferences have nothing to do with someone else’s. All of these diets work for someone, whether short-term or long-term, and I understand that at certain points in our lives, we’re looking for different things. The key to choosing a diet, or lifestyle, is knowing yourself. The best diet fits into your life without constant struggle; it doesn’t wake you up every morning wondering, How many more days do I have to do this?…and it doesn’t sacrifice your happiness for your health.  

What are your thoughts on the rankings? Have you tried any of these diets? Let me know!

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