This month I decided to pull an article from another source. It was refreshing to come across a piece that wasn’t offering up the usual cliche pop psychology advice regarding New Year’s Resolutions.
It addresses the idea of something called “cultural procrastination,” or delaying progress because it is culturally encouraged or acceptable to do so. Sound familiar?
Also, please scroll down to the bottom of this email to see the awesome specials we are running through January. New patients can get their first month of visits for the price of their initial visit! We are also doing very low cost restarts for those of you who have had some difficulty maintaining. Take advantage, people!
From the Desk of Dr. Cruz:
Proudly Serving Central Florida
for over 15 years.
Check out this healthy soup recipe! Soup can be a very nutritious food and is often overlooked on a weight loss program.
Chicken & Spinach Soup with Fresh Pesto
Makes: 5 servings, about 1 1/2 cups each
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 1/2 cup carrot or diced red bell pepper
- 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
- 1 large clove garlic, minced
- 5 cups reduced-sodium chicken broth
- 1 1/2 teaspoons dried marjoram
- 6 ounces baby spinach, coarsely chopped
- 1 15-ounce can cannellini beans or great northern beans, rinsed
- 1/4 cup grated Parmesan cheese
- 1/3 cup lightly packed fresh basil leaves
- Freshly ground pepper to taste
- Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
- With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
- Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
- Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.
Per serving: 204 calories; 8 g fat (2 g sat, 4 g mono); 29 mg cholesterol; 16 g carbohydrates; 18 g protein; 6 g fiber; 691 mg sodium; 529 mg potassium.