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The new year is upon us and for the majority of adults, that means some type of resolution about healthy eating is at the top of the list. For many, it’s the start of a new diet plan, the promise to never eat a certain food again or the beginning of another agonizing few months of counting calories.

Do these goals sound familiar? Are you struggling to break free from yo-yo dieting and the never ending mental food fight? There is a better way to think about food without the deprivation, rules and regulations that come from a diet plan.

Join us for the YMCA’s six week nutrition course, “Learning the Art of Intuitive Eating,” and discover the 10 principles that will help you rediscover the power that comes from respecting your body and creating a healthier relationship with food.

This program is based around the best-selling book, “Intuitive Eating: A Revolutionary Program That Works,” written by registered dietitians Evelyn Tribole and Elyse Resch.

Classes will be taught by the YMCA’s own registered dietitian and will include group discussions, informative handouts and healthy recipes. Some of the topics that will be covered include: rejecting the diet mentality and the idea of good foods versus bad foods, strategies to help you finally make peace with food, and ways to cope with emotions without using food. These ideas can become reality as you become a more mindful eater, and relearn your body’s cues for hunger and fullness.

This class goes beyond a diet plan or a list of foods you should be eating, but will help you come to a place where you enjoy eating healthy foods, but don’t feel guilt over the occasional cookie. As you gain a healthier relationship with food, the motivation and compulsion to eat good, wholesome foods will become a more natural part of your life.

Classes will be held Tuesdays beginning Jan. 10 and will run through Feb. 21. Participants can choose to attend the morning session at 10 a.m. or the evening class at 6 p.m.

The cost is $15 for YMCA members and $25 for non-members. Registration forms are available online at www.ymcatf.com or at the YMCA front desk at 1751 Elizabeth Blvd. in Twin Falls.

The deadline to register is Jan. 10.

Taryn Palmer is a registered dietitian for the Magic Valley YMCA.

Classic Sesame Noodles with Chicken

INGREDIENTS

8 ounces whole-wheat spaghetti

3 tablespoons toasted sesame oil

2 scallions, chopped

1 tablespoon minced garlic

2 teaspoons minced fresh ginger

1 teaspoon brown sugar

2 tablespoons reduced-sodium soy sauce

2 tablespoons ketchup

8 ounces cooked boneless, skinless chicken breast, shredded

1 cup julienned carrots

1 cup sliced snap peas

3 tablespoons toasted sesame seeds

DIRECTIONS

Cook spaghetti in a pot of boiling water according to package directions. Drain, rinse and transfer to a large bowl.

Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce and ketchup. Add to the noodles along with chicken, carrots, snap peas and sesame seeds; gently toss to combine.

Make ahead tip: Refrigerate sauce and noodle mixture separately for up to one day; toss together before serving.

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