7 Easy tips to start off the New Year

2016 has come to a close and thoughts of what the New Year will bring permeate around our heads. Whether its thoughts of resolutions or hope of accomplishing a goal or dream, one thing is for sure health is top of mind for most of us!

As you plan for the year ahead, whether it’s managing your weight, taking better care of your heart or simply drinking more water, every start is a good start.


  1. Eat breakfast daily. People who eat breakfast are more successful at losing weight and sticking to a diet.
  1. Add just one fruit or veggie or veggie serving daily. Once you’re comfortable, add an extra serving until you reach 8 to 10 a day.
  1. Plan to eat healthier. Focus on planning healthy foods and activities rather than framing your diet around things you should not have. Starting with a shopping list and weekly plan of meal prep is a great place to start.
  1. Get some sleep! Lack of sleep can increase hunger and affect the body’s metabolism, which may make it difficult to maintain weight loss or lose weight.
  1. Resolve to exercise more often. Sneak in three 10-minute sessions if you can’t fit in all 30 minutes at one time –look for opportunities to be more active!
  1. Aim to spend less. You don’t have to ditch your shopping addiction completely; instead, work out a budget and vow to browse the sale racks. Pack lunches often and limit dining out to two to three times a week.
  1. Will to give more of your time. Gather a group of work pals or some of your best friends to participate in a fundraiser or volunteer at a soup kitchen. It is much easier to commit when you have partners by your side.

Wishing you the happiest and best this year can offer.



Zesty Shrimp & Black Bean Salad

Loaded with fresh tomatoes, peppers and cilantro and seasoned with cumin and chile, this shrimp and black bean salad recipe has all the flavors of a great fresh salsa and is a quick and easy no-cook recipe.


Makes: 4 (1 1/2 cup) servings

Total Time: 20 Minutes


  • 1/4 cup cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon minced chipotle chile in adobo (see Tips), or more to taste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 pound peeled and deveined cooked shrimp (see Tips), cut into 1/2-inch pieces
  • 1 15-ounce can black beans, rinsed
  • 1 cup quartered cherry tomatoes
  • 1 large poblano pepper or bell pepper, chopped
  • 1/4 cup chopped scallions
  • 1/4 cup chopped fresh cilantro



  1. Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold.

Nutrition Per serving : 273 Calories; 12 g Fat; 2 g Sat; 8 g Mono; 143 mg Cholesterol; 19 g Carbohydrates; 21 g Protein; 6 g Fiber; 410 mg Sodium; 533 mg Potassium

1 Carbohydrate Serving

*Make Ahead Tip: Cover and refrigerate for up to 1 day.