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Entries in wedding diet (7)


How to clean up your diet for the wedding

A word of advice: 


And how exactly do you start eating healthy? 

Give yourself time.

Don't crash diet two weeks before the wedding. Give yourself at least six months, if not more.

Eliminate what's not necessary.

If you put five sugars in your coffee, go down to two. If you drink a diet soda, replace it with fresh squeezed juice. If you go out to eat 3 times a week, widdle it down to once a week. 

Up your water intake.

  Most of us aren't drinking the amount of water we should be drinking. Get yourself a BPA-free bottle and keep it with you at all times so you can sip throughout the day. It's important to sip throughout the day versus drinking a lot at once because the body can only absorb so much in one sitting. 

Shop the perimeter.

When you walk into the grocery store, the perimeter is where all the fresh foods are kept. The further toward the center you go, the more processed and packaged the food gets. A good rule of thumb- if the food wasn't around 100 years ago, don't buy it. 

Hope that helps!


Healthy Habits: Amaranth Bowl & Orange Ginger Dressing

I've been experimenting with new grains lately, and I have fallen for amaranth. It's like a small version of quinoa and packed with just as many nutrients. Amaranth alone is sort of bland, much like any other grain alone, but I dressed it with a homemade orange ginger dressing that was light, tangy and delicious. Here's what I did: 


1 cup amaranth

1 head of organic cauliflower

5 organic carrots, peeled and chopped

1 organic red pepper, chopped

1 organic zucchini, chopped

1 head of organic  kale, rinsed and chopped

1 sweet organic onion, chopped

1 clove garlic, diced

1 organic blood orange

1/2 inch piece of organic ginger

1 tablespoon apple cider vinegar 

Cook the amaranth in 2 cups of water by bringing it to a boil and letting it simmer for about 20 minutes, or until all the water has absorbed. Sautee the veggies by starting with the garlic and onion, then add the rest, saving the kale for the last two minutes or so. When everything is cooked, put the blood orange and ginger through a juicer or food processor. Add the ACV and you've got yourself a dressing! Put the veggies in with the amaranth, and serve in a bowl. Then add the dressing on top. Enjoy!


Healthy Habits: Vegetarian Thai Chili Dish

I found this Thai Chili at the grocery store the other day, and thought I'd use it with sauteed vegetables, tofu and rice. The end result exceeded my expectations and I'm fairly certain the dish will be making frequent appearances on my dinner table! It is pretty healthy, and would great for a get together with your bridesmaids, or as simply another meal option when on a wedding diet! Hope you enjoy! 

Ingredients: This is totally customizable, so use whatever you want! I used:

1 onion

1 clove garlic

3 peppers

2 zuchini 

1 head of broccoli

1 pack of tofu

chili sauce

garlic powder

1 cup brown rice

Some chopped veggies and the marinating tofu

Step 1: Put one cup of brown rice (rinsed) in 2 cups of boiling water. Turn the heat down and let it simmer.

Step 2: Chop your tofu up, and put it in a container. Dump some chili sauce over it. Set it to the side.

Step 3: Chop all your veggies and garlic clove. Put them in a wok (or frying pan) with some olive oil and garlic powder on low heat. Continue to toss them around so they don't burn. (Tip: I steamed the broccoli I used because I felt like stir-frying broccoli would take forever and a day.) 

Step 4: When the veggies are warm to touch but still crunchy, add the tofu/chili sauce mix. Continue to stir for about five minutes. 

Step 6: Turn off the heat for the veggies. Dish them out on a bed of rice. Eat and enjoy!



Healthy Habits: The Pasta Factor


When it comes to food, I'm a firm believer in two things: 1) Everything in moderation and 2) Never deny yourself. So if you're craving pasta, it's my opinion that you should go for it... but instead of a big bowl of spirals, I'd take half of what you'd normally dish, and add an equal amount of zucchini. More nutrition and you get that pasta fix, so it's a win - win! Now eat and enjoy! :)


Healthy Habits: Chicken & Rice Soup


We're well on our way into fall and I don't know about you, but for me this is the start of my cravings for food to warm me up. Who wants a summer salad in the middle of fall? Not me. So, I experimented and kind of threw this chicken and rice soup together the other (chilly) day. It is delicious, if I do say so myself! If you're watching what you eat, or are just in need of a classic soup, this should fit the bill.




1 chopped onion

1 diced clove of garlic 

a little olive oil

4 chopped carrots 

5 chopped celery stalks

4 small potatoes

a low sodium broth cube

garlic powder

salt and pepper

2 medium sized chicken breasts

1 cup brown rice

4 (or less/more, depending on how much broth you like) cups of water

Cook time: around 45 minutes.

Start by chopping up the onion and garlic and putting it a hot pan with a little olive oil. Let it sit there for a few minutes while you cut the carrots, celery and onions. Then, when the onions are clear, add the water, broth cube, rice, veggies and potatoes. Set the stove on low and let the soup simmer.

Thirty minutes later, take out the chicken. Wash it, and cut it up into bite-size pieces. Put a little olive oil in a frying pan and cook the chicken. It should be done in about 15 minutes or so. Then, add the chicken to your soup and add your garlic powder, salt and pepper, and any other spices you'd like. Test the potatoes and carrots with a fork. 

Eat and enjoy!



Healthy Habits: No Sugar Banana Bread

Regardless of whether you're watching your sugar intake for health reasons or simply because your wedding is coming up, this banana bread is a pretty good guilt-free dessert option (or breakfast, I'm not judging!). I have to warn you, it is kind of dense (I'm in Germany, and I couldn't find baking soda anywhere), but the density doesn't take away from the taste. If anything, this was less of a 'bread' consistency and more of a....pumpkin pie consistency? Either way, still good.

Here's what you'll need:

1 egg

1/4 cup apple sauce (no sugar added)

1 cup flour

1 teaspoon cinnamon

1 teaspoon baking soda (I didn't have this, so maybe this makes a difference with the density factor?)

1 teaspoon baking powder

a pinch of salt

3 bananas

some chopped almonds

Mix all the ingredients together and pour into a bread pan.


Bake for 40 minutes at 375 degrees.  Eat and enjoy!


Healthy Habits: Broccoli Rabe & Chicken


Many brides want to be in the best shape of their lives on their wedding day. They'll join a gym, work out, and work on their fitness. But did you know that simply by eating better you'll be able to see results? We at Jetting To The Wedding think it's super important to make healthy food choices a priority, and that's why we're bringing you Healthy Habits, a section of our blog to give you healthy ideas for meals.

 Here we have organic, free-range chicken seasoned with Mrs. Dash's original seasoning, with sides of organic brown rice and organic broccoli rabe. We love Mrs. Dash's seasoning because it is sodium-free. 


Rinse the chicken after you take it out of the package. Put it into a pyrex glass  with a little bit of organic olive oil and season. Bake for 25-30 minutes at 350 degrees. 


Use a ratio of 1.5 cups of water to 1 cup of rice. Put the rice and water in a pot. You can add bay leaves for a little something extra. Turn your stove on high, and bring the rice and water to a boil. Once it boils, put the lid on and let the rice simmer for 20 minutes. Take the pot off the stove and let it sit for about 10-20 minutes, depending on how chewy you like your rice. 

Broccoli Rabe:

Wash the broccoli rabe and put it to the side. Fill a pot about 3/4 with water, and bring to a boil. Carefully put the broccoli rabe in once the water has boiled. Let it sit in the boiling water for 3-5 minutes, depending on how you like your broccoli.

Immediately strain the water out, and put the broccoli rabe into a pot of cold water with ice. This will stop the cooking process of the broccoli rabe, to maintain the crunchiness. 

Eat and enjoy!