Healthy Eating Starts the New Year Off Right

(ARA) - Just about everyone succumbs to the lure of New Year’s resolutions. The urge to wipe the slate clean, start fresh, make positive changes are great motivators. After the overindulging that accompanies the holidays, living a healthier lifestyle and losing weight are two of the most popular resolutions.

If you’re one of the many who have resolved to shed some unwanted pounds this year, you have no shortage of diets to choose from. Should you opt for low fat or low carb? Atkins or South Beach? Weight Watchers or Jenny Craig? While you need to find a plan that’s right for you and your lifestyle, keep in mind that nutrition experts agree that in the end, it all boils down to the right combination of calories and physical activity.

If it’s easier for you to give up pasta and bread, the low-carb diets probably appeal to you. If you’d rather keep the carbs and cut the fat, find a low-fat plan to follow. Fruits and vegetables are an important part of any healthy diet. They’re naturally low in fat and calories, and many also fit into low carbohydrate plans. Eating your “five a day” servings of fruits and vegetables will help fill you up without adding extra calories to your menu.

Eating better is a great start, but don’t forget to add exercise to the mix. By revving up your metabolism, regular physical activity can help you lose weight and keep it off. Exercise offers other benefits as well, such as reducing stress and keeping your heart healthy.

Here is a simple, tasty chicken dish from the Produce Marketing Association to add to your healthy recipe box; it’s easy to make and includes lean protein as well as vitamin C.

Chicken with Pistachio Orange Sauce

4 large juicy oranges (1 1/2 to 2 pounds)
4 halves (5 ounces each) boned, skinned chicken breasts
1/4 to 1/2 teaspoon black pepper; salt optional
2 teaspoons vegetable oil
2 tablespoons minced green onion
1 teaspoon Dijon mustard
1/4 cup shelled, roasted/salted California pistachios

Directions:

Grate 2 teaspoons orange peel. Halve 1 orange; squeeze to yield 1/2 cup juice. (If orange doesn't have enough juice, use a second one as needed.) Peel and slice remaining oranges; set aside. Flatten chicken with mallet; use waxed paper to prevent splatter. Sprinkle with pepper (and salt if desired). Sauté chicken in 2 teaspoons oil in skillet; turning once. Cook until done but still moist and tender.

Transfer chicken to serving dish. Prepare the sauce: add orange peel, juice, onion and mustard to pan and cook, stirring to make a sauce. Add orange slices and pistachios and heat thoroughly. Pour over chicken. Makes 4 servings.

Nutritional information (per serving): 400 calories; 34 grams protein 24 grams carbohydrates; 20 grams fat; 5 grams saturated fat.

For more ways to use fruits and vegetables, tips on choosing the best produce and more healthy recipes, visit www.aboutproduce.com.

Courtesy of ARA Content