November 02, 2011

This is the final week of the

Linguine with Pesto Sauce

So instead of taking salt away, we added:

Steak with Chimichurri Sauce

3. "In the supermarket – I’m not thinking in restricted ways. Usually I go to same produce every time and run through it quickly. Now I’m in different areas. One thing I really like is green onion; I’d put it on almost anything. And leeks."

4. "Citrus has been a big factor, too. I like lemon a lot; gives a little punch." Depending on the meal, Susan has been offering a bowl of cut lemons, limes and oranges, so that her family can add a perky squeeze of citrus to the dish instead of salt.

5. "The herbs have been a big eye opener. And the spices. I assumed I wouldn’t like the flavor, the heat, even when I looked in Cooking Light, I'd look for recipes that fit what I’m used to; now I’m looking for recipes that are different and out of my comfort zone."

6. "I think the biggest thing has been TAKING THE GUILT OUT OF THE SALT. It’s not realistic to get salt out of your diet. People give up too soon. I think it’s much more reasonable to say – it’s not all bad. You need a certain amount of sodium. Now find other ways to punch up the food."

Susan's daughter Sarah (who allegedly hates Parmesan) enjoying Pesto (with Parmesan) on Linguine.

And is that sweet smile on Sarah's face the biggest reward or what? Part of the reason Susan wanted to work with me is because her daughter was going down the same salty path that Susan had tred; she wanted to halt these dinner time patterns of reaching for the salt and feeling the guilt. Now Sarah is reaching for the citrus, and loving her mother's home cooking.

Adopting a new healthy habit is a reward on it's own. But sharing that habit with your family, and having them rally around it, well there's nothing salty about that!

Our next Healthy Habit is: Portion Control. Do you have a hard time figuring out what is an appropriate portion size? I'm still looking for a portion control coaching client and it could be you! Please post on our Facebook page, or email me at if you're interested in working together.

Happy Cooking!


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