So, here we are . . . 2020! And well into the new year, I might add. March Madness and St. Patrick’s Day are both just around the corner! Picking up on things since our last article, I hope that the reflection, mindful habits exercises, and healthy eating priorities were of some value. Now, let’s revisit those resolutions!
For any of your own goals, New Year’s resolutions (if you made them) or priorities, now is a good time to get even more specific. As the year unfolds, take a closer look at any resolutions that need revision. Oftentimes, a goal refresh can be stimulating as well as motivating. Break down resolutions into smaller, more realistic, bite-sized, and attainable goals.
Think SMART When Revisiting Resolutions
To help here, think SMART!
Spend some time this month and give some thought with one of your own goals or New Year’s resolutions, or one from our list. How about . . . Cutting Back on Sugar? Or Practice Mindful Eating? And as you work on these, be sure to write them down, plan next steps, check-in regularly (with you!), and celebrate the successes no matter the size. Never forget that it’s ok to slip up . . . and then get back on track. One of my most memorable, and relevant mantras on this last point came from former NFL head coach Marty Schottenheimer who said: “It’s all about the next play, not the last one!”
And finally, we wish everyone the happiest and healthiest of holidays, and in the spirit of St. Patty’s Day, here is a ‘next play’ delight from skinnytaste® that you may enjoy!
A March Madness Recipe
UN-STUFFED CABBAGE BOWLS
Quick and easy stuffed cabbage – without all the work!
- cooking spray
- 1 lb 93% lean ground beef
- 1 1/4 teaspoon kosher salt
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon dried marjoram
- black pepper, to taste
- 8ounce can tomato sauce
- 1/2teaspoon Hungarian paprika
- 1 cup reduced sodium beef broth
- 2 tablespoons raisins
- 1 cup cooked brown rice
- 1 medium head cabbage, cored and chopped (9 cups)
Stove Top Directions:
- Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the beef and salt. Cook, breaking the meat up until browned, about 5 minutes. Put in the onion, garlic, marjoram, and black pepper and stir. Add the tomato sauce, 1/4 cup water, paprika, beef broth, and raisins. Cover and cook over medium-low heat for 25 minutes.
- Add the cooked rice and cabbage and cook 8 to 10 minutes, or until the cabbage is tender. Serve with additional rice if desired.
Serving: 1.5 cups. Calories: 338kcal, Carbohydrates: 36g, Protein: 30.5g, Fat: 8g,
Saturated Fat: 3g, Cholesterol: 71mg, Sodium: 808mg, Fiber: 8g, Sugar: 5g
Matt Mrazik, RD
Weight Management & Performance Dietitian
Pittsburgh Fitness Project
Check out Matt’s monthly column in The Bulletin!