When it comes to losing weight and taking care of your body, it’s really about a couple of basic principles: eat smart and move more.
Eating smart – and enjoying it – is a lot easier than you think.
When you add fiber and water to your diet, you’re able to fill up without overeating. Most fruits and vegetables are naturally low in calories and fat. Many contain lots of water and fiber to give you a feeling of fullness. Combined with an active lifestyle and low-fat diet, eating greater amounts of fruits and vegetables and fewer high-calorie foods at meals can help you control your weight.
A deliciously simple way to fill up without filling out is to bring watermelon into the mix.
Watermelon contains 92 percent water. Every cup packs a gram of fiber for only 46 calories. It’s fat free, cholesterol free and has no sodium. It all adds up to the perfect recipe for losing weight and feeling great.
Here are some easy ways to fill up your recipe repertoire with watermelon:
* Spoil your appetite with a slice of watermelon before your meal. Being mostly water, this appetizer will help curb your hunger by satisfying your taste buds.
* Pair watermelon with a protein-rich food, such as shrimp or peanut butter, and you have the perfect combination for weight management.
* Add a slice of juicy watermelon to chicken sandwiches, or try it on a turkey sandwich instead of tomato.
* Top grilled salmon with a watermelon salsa.
* Start a meal with a watermelon soup seasoned with mint, ginger and lemon.
* Satisfy a late-night sweet tooth with watermelon sorbet made from fresh watermelon, lime juice and a touch of sugar or sugar substitute.
For more deliciously healthy recipes, visit www.watermelon.org.
Shrimp Watermelon Sate
Makes 4 servings
1/2 cup seasoned rice vinegar
1/2 cup chunky peanut butter
1 teaspoon minced fresh garlic
1 tablespoon minced fresh ginger
1 teaspoon soy sauce or to taste
1 dash hot pepper sauce or to taste
16 shrimp jumbo, cleaned, poached and chilled
16 pieces 2 inch cubes seedless watermelon
1 serving fresh basil leaves or baby romaine leaves for garnish
Slowly blend seasoned rice vinegar into peanut butter until completely blended. Stir in garlic, ginger and soy sauce until mixed well. Season with hot pepper sauce to taste.
Pour all but 2 tablespoons dressing over shrimp and toss to coat them well. Chill for 1 hour.
To serve, alternate shrimp and watermelon cubes on 4 skewers, and baste with remaining dressing. Serve over fresh basil leaves or romaine leaves.