Nutrition coaching teaches clients to plan their meals and snacks. In this food-focused environment, maintaining healthy nutrition requires planning. Without planning, most of us will make poor food choices and eat too-big portions.
Many overweight people make sporadic, and usually short-lived, attempts to lose weight. After a time, calorie deprivation gets old, and the diet is off and the habitual eating habits return. All the hard-earned effort is for naught. The weight comes back on, usually with an added bonus amount.
After many cycles of yo-yo dieting, many dieters realize that one of the big problems is that they don’t plan their nutrition like they prepare for other scheduled events. But, many don’t know where to start. They can benefit from nutrition coaching.
How Nutrition Coaching Can Help Weight Loss
Nutrition coaching helps with behavior change weight loss. Good nutritionists do not provide “diets,” but help their clients change their nutrition habits so that they wean themselves from fast-food, super-sized portions and sugary snacks and eat healthy meals. People trying to lose weight need to use techniques like food diaries to keep them on track and to learn where the excess calories are in their current diets. They also benefit from the additional accountability of a nutrition coach to keep them on track as they embark on their new journey.
Nutrition Coach Recommended Health Lunch
Instead of grabbing a mayonnaise-laden tuna deli salad on white bread with a bag of chips, a little planning can have you eating this much healthier version of a tuna salad.
Tuna and Baby Lima Bean Salad
Ingredients: (makes 4 servings)
• 1 cup dried baby lima beans
• 1 tablespoon Dijon mustard
• 3 tablespoons lemon juice
• 1/4 teaspoon ground black pepper
• 2 (6-ounce) cans solid white albacore tuna, drained
• 4 radishes, halved and thinly sliced
• 1 celery stalk, thinly sliced
• 1 bunch watercress, stems removed and leaves chopped (about 1 1/2 cups packed leaves)
• 1/4 cup chopped fresh chives
1. Soak beans for 8 hours or overnight. Drain and rinse.
2. Place beans in a large pot with 1 quart water and bring to a boil. Reduce heat and simmer about 45 minutes or until tender. Drain and let cool.
3. In a large bowl, whisk together mustard, lemon juice and pepper. Add tuna, radishes, celery, watercress, chives and cooled beans and stir until evenly coated.
Alternative: Buy frozen baby lima beans. You may also substitute any other bean that you prefer. Frozen vegetables are frozen at the peak of freshness, so they are a healthy option.
Nutrition: (per serving)
Fiber 10 g
Click here for nutrition coach approved healthy tuna salad recipe.