• 29Dec

    As we head into the new year, many of us strive to make resolutions in an effort to treat our mind and bodies right.  Unfortunately, after the initial push to live the healthy life, many of us fall victim to the mid-January slouch, when we realize that the weather outside is still frightful and our motivation has started to dwindle; until alas, we are back to our old habits.  How do we avoid this seemingly inevitable trend?  I am so glad you asked! J

    The first step is to develop accountability.  It seems so easy and intuitive, yet many people never think to create a system that keeps them in check.  Whether it’s teaming up with someone in the office to discuss your goals or simply writing down your resolutions and revisiting them daily, it is important that you make a conscious effort to keep your resolutions top of mind and .  One tool I have developed for clients is a self-contract for goals.  When coming up with your New Year’s Resolutions (or Goals) you really need to write them down, using the SMART formula.

    Make sure that your goals have the following characteristics:

    S: Are the Specific? While I can easily say that I would like to eat better this new year, it is hard to determine what that really means on a daily basis and if I am really achieving that goal.  Instead, make goals as specific as possible, such as: Eat 3-4 Fruits and Vegetables a day and cut down on sweets to 1 dessert per week.  When our goals are clear and specific it is much easier for our brains to know how to be successful!

    M: Are they Measurable?  Quantify your goals!  You don’t just want to lose weight, you want to lose 10 pounds or fit into a size 8.  By having numbers you can measure progress which helps facilitate motivation and long term success.

    A: Are they Attainable? While goals are a great way to spark change, setting goals that are unattainable are self-sabotaging and often lead to relapses or negative behaviors.  Keep in mind when setting goals that they should be achievable.  Increasing my cardio fitness to the level of Lance Armstrong is highly unlikely, so why set myself up for failure.  Instead set a goal like completing so many minutes of cardio per week in order to increase cardio fitness.  Much easier to track and I’ll still be striving for the same result.

    R: Are they Realistic? Remember that we are human, and the occasional slip is not something to fret about.  When setting goals, avoid using terms like NEVER, EVERY or ALWAYS.  These phrases are not realistic since life is unpredictable, and is it best to remain flexible.  Saying that you will hit the gym every day is great in theory, but what if you get sick, injured or have a social obligation.  The goal is health and you may need to take a day off. Then you skip and the guilt sets in.  Setting realistic goals allows us to maintain flexibility and stay focused on what really matters.

    T: Are they Time-Oriented? Always have an end date.  This allows us to track progress and avoid procrastination.  We all like a healthy dose of competition and it a great kick start to achieve any goal as we see that date approaching.  Remember it takes 4 weeks to make a habit and 8 weeks to see a change, so give yourself enough time to see success, but avoid a long term date that hinders motivation to keep the changes going.

    Once you have your goals set, make the commitment to change by signing a contract to yourself.  Feel free to print off the goal setting worksheet and contract below to help get the results you were looking for.  It’s a New Year, so here’s to the New You!

    Use this tool to help create your goals for the coming year!

  • 23Mar

    The weather is just starting to warm up and the official start of spring has begun!! This is perfect timing for the introduction of Good Measure Meals’ new spring summer menu. The first delivery for the new menu is next week!! This is a very exciting time for me. I have been working on the menu with our chefs for the last 6 months. It is finally time for us to get to see all of our hard work come together.

    My goal is to raise the bar with every menu update. This time I have changed 40% of the meals. That is up from about 35% with past menus. This means you will see even more new side items, new flavors, new menu combinations, entirely new meals and recipes. Since this is our spring menu – I’ve incorporated seasonal produce and increased the number of cold lunches and salads. 

    Here is a preview of some of the new things you will see next week:

    · Angela’s Special Chewy Granola Bars made with Wheat Germ, Oats, Dried Fruit, Honey and Almonds

    · Peachtree Panini Sandwich with Roasted Turkey, Fresh Spinach, Provolone Cheese and Peach Dijon Mustard. Garlic and Herb Pasta Salad with Garden Vegetables.

    · Huevos Rancheros layered with Corn Tortillas and Black Beans, Tomatoes, Cheddar and Monterrey Jack Cheeses. Turkey Sausage Links. Southwestern Style Red Skinned Potatoes.

    · Grilled Chicken with Blueberry Ginger Chutney over Long Grain Brown and Wild Rice Pilaf. Asparagus and Button Mushrooms.

    · Tomato Striped Ravioli topped with Mediterranean Style Tomato Sauce with Eggplants and Zucchini. Parmesan Broccoli and Cauliflower Florets.

    · Carved Chicken stuffed with a Mango Chutney and topped with Chopped Walnuts. Brown Rice Pilaf. Gingered Black-eyed Peas.

    And this is JUST the first week! There are a lot more new meals to come!!

    Please let me know how you like the new menu by leaving me a comment here on the blog. The more feedback I get the better I can accommodate your wishes and wants.

  • 04Feb

    A friend of mine was reading through some of my current blog posts. He said, “This is really cool, but it looks like all your new recipes are coming out perfectly. Don’t you ever have any failures?” I realized I may not be portraying the whole picture and I did agree that all my posts do have a certain trend going lately. I also couldn’t stop thinking about my most recent recipe failure!

    Yes it’s true – my recipe ideas don’t always work out how I hope. Right now I’m focusing on the new Vegetarian menu.

    The recipe in review: Provencal Vegetable Tart with Zucchini, Mushrooms, Tomato and Parmesan Cheese. It is a new dinner “center of the plate”.

    I must have been feeling extra creative and experimental when I made this the first time. I wanted to try tofu to replace the eggs that would typically be used in a vegetable tart. I got this idea from a vegan cookbook (although I still wanted to incorporate some cheese). First, I sautéed the vegetables. I always try to think about the colors when choosing ingredients. Eating different colors of vegetables increases the variety of nutrients and antioxidants.

    The veggies go into the tart crust and are topped with parmesan cheese. This is where the tofu comes in….

    I blended the tofu with a few other ingredients (all for extra flavor) and poured it over the veggies. Baked it and whala!

    The tofu didn’t do exactly what I wanted. The flavor was OKAY – but not good by any means. My taste testers all said – This could use some work! They all agreed that the tofu was not appealing.

    I redid the whole thing. Got rid of the tofu and used the traditional ingredients for a tart.

    Much better!! This one got rave reviews.

    Are any of you currently getting the vegetarian meals?? How do you like the current vegetarian menu?? Please leave your feedback!