(ARA) – Whether we want to be reminded of it or not, it’s that time of year again. The calendar provides a grim reminder that swimsuit season is just around the corner. Inevitably, that familiar panic sets in. But getting ready to slip back into your suit and out into the sun may be easier than you think.  

Before you resort to quick-fix diets and manic workouts, consider taking a step back and examining your current approach to maintaining a healthy lifestyle. “Slimming down for summer can be as simple as making some small changes in your diet,” says Cheryl Forberg, R.D., author of the new book “Positively Ageless: A 28 Day Plan for a Younger, Slimmer, Sexier You” and Nutritionist to the NBC’s fitness reality show “The Biggest Loser.” “If you find the right healthy foods, you won’t even miss the unhealthy options.” Forberg offers some simple suggestions on how to prepare for the beach and maintain a healthy diet long after summer ends.

Plan ahead
Making a healthy lifestyle change takes foresight – and commitment. That means planning all essential elements ahead of time: your meals, your snacks and your exercise. This can be as easy as taking your gym clothes to work with you, and packing some healthy, portable snacks to last throughout the day. Grab an apple and a reduced fat cheese stick on your way out the door. Sargento’s line of reduced fat natural cheeses, made with 2 percent milk, includes Reduced Fat Sharp Cheddar Snack Sticks and successfully retains the full flavor of regular cheese.

Don’t skip meals
This is especially important when it comes to breakfast. Skipping meals will lead to overeating and poor food choices later in the day. “It’s important to start your day with a warm meal that combines complex carbohydrates and lean protein,” says Forberg. “Try a breakfast sandwich on a whole grain English muffin, and pair it with fresh berries and a glass of milk.”

Keep the flavor  
Eating balanced meals and healthy snacks doesn’t have to mean sacrificing flavor. A truly healthy diet can be just as delicious when you have the right foods on hand. Forberg offers some additional suggestions for eating well.

* “Add fiber to a sandwich with fresh veggies like tomato, lettuce and shredded carrots, and switch to whole grain bread,” says Forberg. “Topping it off with a slice of reduced fat natural cheese will deliver 15 percent of your daily calcium requirement.”

* “Have salad fixings available at all times, including lettuce, tomatoes and lean cold cuts,” she suggests. “If you have healthy options available, you’re less likely to make bad choices.”

* Don’t lose sight of how you snack. “You should actually schedule your snacks,” says Forberg. “And make sure they include some protein. Reduced fat natural cheese sticks are the perfect grab-and-go option.”

* Think twice before you reach for a midafternoon cookie. “Have half a sandwich with whole grain bread and lean turkey instead,” says Forberg. “This combo of protein and carbohydrates provides a sense of fullness, as well as a brain and body boost.”

* Up your veggie intake. “Most of us simply do not eat enough vegetables. Aim for at least five servings a day, and try different options to find combinations that appeal to your family,” she says. “Even the most finicky eater will have trouble resisting broccoli when it’s topped with melted, reduced-fat natural cheese.”

Once you’ve mastered a healthier diet, your improved habits don’t have to be put on hold for entertaining. This recipe for Polenta Pizzettas provides an attractive, delicious appetizer that no one will guess is good for them too.

Sargento Polenta Pizzettas
Serves 12

Ingredients
1 tube (24-ounce) precooked, ready-to-heat polenta cut into 12 1/2-inch slices
Olive oil cooking spray
1/4 cup marinara sauce
1/4 red bell pepper, roasted, cut in thin strips
4 artichoke hearts, thinly sliced
2 tablespoons basil pesto
3/4 cup Sargento Shredded Reduced Fat Natural 4 Cheese Italian Cheese

Garnish:
Fresh basil or thyme

Directions
1. Preheat oven to 400 F.

2. Spray polenta slices lightly with cooking oil spray and place on a sheet pan. Bake 8 minutes. Turn polenta slices and bake for 8 minutes longer.

3. Remove polenta slices from oven and turn on the broiler.

4. While polenta is baking, place the toppings in small bowls for quick and easy assembly. Top each baked polenta round with 1 teaspoon of marinara sauce. Add 1/2 teaspoon pesto, a strip of roasted pepper and artichokes, and top with 1 tablespoon cheese.

5. Broil for about 3 minutes or just until the cheese is melted, bubbly and light golden. Remove from oven and top pizzettas with fresh herbs. Serve immediately. Leftovers reheat well the next day!

For more recipes, please go to Sargento.com.

Courtesy of ARAcontent

Tags | Diet, Food, Recipes