Don't Feel Deprived When You Diet

You don’t need to feel deprived when you’re trying to lose weight.  Here are 6 super tips to keep hunger at bay and liven up your meals. #1 - Have a salad before lunch and dinner, the bigger the bowl the better.  Keep tabs on the dressing.  Salsa makes a great low cal, low fat dressing.  You can add the juice of a lime for a little extra flavor punch.

#2 - For more low cal, low fat salad dressing, throw a tomato in the blender, add fresh basil and a tablespoon of parmesan cheese for an alternative to Cesar salad.  Blend ½ an avocado with a tablespoon or so of cold chicken broth for a rich creamy garden goddess dressing. Mix lemon juice, lemon peel, freshly ground black pepper and a pinch of garlic salt with ½ cup nonfat mayonnaise.

#3 - Dying for something sweet?  Add one tablespoon of Hershey’s chocolate syrup to one glass of ice cold soda water.  Stir in ¼ cup of nonfat milk.  You’ll think you’re drinking an ice cream soda.

#4 - Air popped popcorn is a low calorie treat.  Bump up the flavor levels by adding chopped fresh herbs, cumin, or freshly ground pepper.

#5 - Miss your pasta but can’t afford the carbs?  Use spaghetti squash as a replacement for the pasta.  Cut the squash in half, scoop out the seeds and roast in the oven until soft.  You can also cook in the microwave.  Take a fork and scrap out the strands of squash.  Add your favorite pasta sauce.  Or you can put the cooked squash in a baking pan sprayed with cooking spray.  Add chopped fresh tomatoes, onions, green peppers and basil.  Sprinkle with a tablespoon or two of parmesan cheese.  Bake at 350 until cheese is melted and tomatoes are soft.

#6 - If you want a low cal but tasty dip for your veggies.  Put a container of nonfat cottage cheese in the blender.  Add herbs and spices to taste.  Add chopped parsley, dried onion flakes, and either fresh or dried dill.  Try cumin, oregano, and cilantro for a Mexican twist.  You can make a garden dip by grating 3 or 4 radishes and half a cucumber.  Add dried basil, oregano, and fennel seed for an Italian flavor or tarragon, garlic and thyme for a French flair.