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chickpeas



Work it Off: Burn Away a 446-Calorie Bowl of Soup

During winter I make a lot of soup. But it’s hard to find a recipe that has enough protein, fiber, fat and so forth to keep me satisfied for hours after mealtime. Recently I tried a new take on tomato soup—one with lots of chickpeas in it. It’s actually pretty similar to the Best Life Diet’s Chickpea and Tomato Soup, only I add a scoop of pesto and leave out the ginger, cilantro, curry, and lemon.

tomato pesto soup

This is no overindulgence—all of the ingredients are healthy and eaten together they really do provide a filling, tasty meal. But I was pretty surprised to see that the aforementioned recipe packs a 446-calorie punch. This isn’t a crazy amount of calories—as I mentioned, it feels filling enough that I tend to skip my afternoon snack when I eat it for lunch—but it still seems high for vegetable soup. Add on the fact that I sit at a desk for most of the day and you’ll see how a even a healthy soup could potentially lead to unwanted pounds.

So, how can I make sure that this delicious soup fuels more than just my fingers, typing away on the keyboard? Here are 3 ways to burn off the 446 calories in from this bowl of soup:


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4 New Ways to Shake up Your Snack Routine

By Janis Jibrin, M.S., R.D., TheBestLife.com lead nutritionist

I snack on the same stuff that I recommend to clients and readers: fruit, yogurt, lattes, nuts, carrots and other raw vegetables. But I also concoct more offbeat snacks that I don’t tend to recommend because they might seem too weird or too health-foody to someone just coming off a potato-chips-and-snack-cake habit. I figure you DietsInReview.com readers have seen it all…and might even enjoy some of these yourselves.

Numi Organic Savory tea (5 calories; available at Whole Foods)

Nutrition highlight: the Broccoli Cilantro has 90 percent of the Daily Value for calcium and the Beet Cabbage has 20 percent (I haven’t tried the four other flavors yet)

How to: Steep teabags in boiling water for 10 minutes.
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How to Eat Gluten Free: Dinner

Welcome to the third installment of my “How to Eat Gluten Free” series. Today we’re looking at perhaps the most complicated and time-consuming meal of all: Dinner.

Most of us are so exhausted by the time we get home from work that we want nothing more than to plop down on the couch and have dinner magically appear before us – myself included. But that’s a reality most of us don’t know. Couple that with trying to find ideas for healthy, gluten free dishes and you have a recipe for dinner disaster.

If this describes your current scenario, fret not, as we’ve compiled a list of five simple and healthy recipes that will have you looking forward to your nightly meal instead of dreading it by the noon hour.

Curried Rice with Shrimp - This gorgeous and healthy dish from Real Simple takes your weeknight dinner from ‘blah’ to ‘ta-da’ in a flash. Let the exotic flavors of curry and basil win you over, and the shrimp and rice keep you satisfied for hours.

Lentil Soup - The weather may still be a little warm for soup just yet, but fall and winter are right around the corner. We say warm up and fill up with this healthy dish that features tomato, kale, carrots, and, of course, fresh green lentils.
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Couscous with Chickpeas, Dried Fruit, and Cilantro

Even though American Heart Month has passed, it’s still important to keep an eye on the levels of sodium in your diet, regardless of age or weight. Low-sodium diets are often prescribed to prevent or treat many health issues and conditions. While salt is certainly a popular seasoning for many foods, meals low in sodium aren’t necessarily low in taste.

Couscous is a grain dish that originated in North Africa and consists of small granules that are usually made with ground semolina and wheat flour. Pair this good-for-you-grain with  low-salt beans and the sweetness of orange, apricot, and cranberry for a meatless dish so tasty you’ll never know you’re eating healthy.


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Hot for Hummus: 5 Varieties We Love

Most of us know that hummus is a creamy dip or spread traditionally made of mashed chick peas, garlic, tahini (sesame) paste and lemon juice.  What many of us aren’t aware of is how many varieties of hummus have emerged from home kitchens and some of our favorite food producers, as this Middle Eastern mainstay has become one of the trendiest appetizers in America.

Hummus is more than a just a simple snack: it’s a versatile dip for vegetables, crackers or pita chips and is a delicious substitution for condiments typically high in saturated fats, like sour cream or mayonnaise.  The best thing about hummus? If you’re making your own, you can customize it with your favorite flavors and if you’re hitting the grocery store, there is an option for every palate.
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