{"id":1758,"date":"2017-02-01T07:53:27","date_gmt":"2017-02-01T12:53:27","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/?p=1758"},"modified":"2017-02-01T07:58:44","modified_gmt":"2017-02-01T12:58:44","slug":"swap-this-for-that","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2017\/02\/01\/swap-this-for-that\/","title":{"rendered":"SWAP THIS FOR THAT"},"content":{"rendered":"
\"veggie_pizza_foodstand\"<\/a>

Photo @etsummer<\/a><\/p><\/div>\n

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Thursday, February 2, 2017. You might know it\u00a0as Groundhog Day, but it’s also the day that most people\u00a0kiss their\u00a0unsustainable New Year’s resolutions goodbye. According to Foursquare and Swarm data, the first Thursday in February is the day that the rise in fast food check-ins and downturn in gym check-ins meet. Why?\u00a0Every January the internet is abuzz with crash detoxes and diet fads, none of which are healthy or sustainable. And evidently, most don’t make it beyond a month.<\/p>\n

But developing good eating habits isn\u2019t about extremes like swearing off gluten forever, never eating fries again, or pretending dessert doesn\u2019t exist. It\u2019s about making a habit of choosing the better option (and even indulging once in a while). Here are some simple swaps you can make in 2017 to get and stay healthy this new year.<\/p>\n

    \n
  1. Breakfast pastries for toast<\/strong>\u2014Breakfast pastries (aka dessert in the morning) flood your body with a ton of sugar, and set you up for a mid-morning crash. Try whole grain toast with nut butter and banana slices; avocado, olive oil and sea salt; an egg, saut\u00e9d spinach and Sriracha; goat cheese and berries\u2026 Bottom line, ditch the added sugar for some whole grains, protein, healthy fats and fruit.<\/li>\n
  2. Sugary cereal\/granola for homemade muesli<\/strong>\u2014Muesli<\/a> is a combination of raw oats, nuts, seeds, dried fruit and other whole grains. It is high in protein, low in added sugar, and delicious with milk or yogurt.<\/li>\n
  3. Soda for seltzer<\/strong>\u2014Seltzer aka soda water aka sparkling water is cold and fizzy without the chemicals or added sugar. If you need some sweetness, try adding frozen or fresh pieces of fruit<\/a> to the bottom of your glass.<\/li>\n
  4. Pepperoni pizza for veggie pizza<\/strong>\u2014Thin crust pizza piled high with veggies from your local, family-run pizza joint is lower in fat and higher in vitamins, minerals and fiber than your typical meat-laden, chain-store pizza. Better yet, make it yourself!<\/li>\n
  5. Hamburgers for veggie burgers<\/strong>\u2014A thick slice of grilled mushroom or eggplant is a sustainable, meaty burger alternative, with less fat, and more vitamins, minerals, and fiber. Try these\u00a0Eggplant Sliders<\/a> the next time you get a hankering for a burger.<\/li>\n
  6. Spaghetti for spiralized veggie noodles<\/strong>\u2014Spiralized zucchini or squash is a great vehicle for your favorite pasta sauce without the refined carbs. Spiralized noodles give your body the vitamins, minerals and fiber it needs, plus extra flavor too. Try this recipe for Zoodles with Basil Pesto<\/a>.<\/li>\n
  7. French fries for sweet-potato \u201cfries\u201d<\/strong>\u2014Baked Sweet Potato Fries<\/a> are lower in fat and higher in antioxidants. Plus, they\u2019re naturally sweet, and help curb sugar cravings.<\/li>\n
  8. Chips for crispy chickpeas<\/strong>\u2014Protein-rich, Roasted Chickpeas<\/a> are craveably crispy and salty, but without the bad fat from the fryer. Plus, they\u2019re higher in fiber and nutrients too.<\/li>\n
  9. White flour cookies for almond flour cookies<\/strong>\u2014Almond flour is packed with protein, and making the cookies yourself lets you control the sugar. Try these\u00a0Sesame and Anise Cookies<\/a> that are sweetened with maple syrup.<\/li>\n
  10. Ice cream for banana \u201cice cream\u201d<\/strong>\u2014Store-bought ice cream is packed with added sugar and saturated fat. Making\u00a0Banana \u201cIce Cream\u201d<\/a> at home in your food processor is equally as sweet and creamy, no added sugar required.<\/li>\n
  11. Candy bars for dark chocolate + nuts<\/strong>\u2014Candy bars are often packed with sugar and chemicals. If you want a chocolatey treat, try dark chocolate (70% cacao or higher) with a handful of toasted almonds. Dark chocolate has less sugar, and nuts are full of protein to help your body manage the sugar load.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Thursday, February 2, 2017. You might know it\u00a0as Groundhog Day, but it’s also the day that most people\u00a0kiss their\u00a0unsustainable New Year’s resolutions goodbye. According to Foursquare and Swarm data, the first Thursday in February is the day that the rise in fast food check-ins and downturn in gym check-ins meet. Why?\u00a0Every January the internet is abuzz with crash detoxes and diet fads, none of which are healthy or sustainable. And evidently, most don’t make it beyond a month. But developing good eating habits isn\u2019t about extremes like swearing off gluten forever, never eating fries again, or pretending dessert doesn\u2019t exist. It\u2019s about making a habit of choosing the better option (and even indulging once in a while). Here are some simple swaps you can make in 2017 to get and stay healthy this new year. Breakfast pastries for toast\u2014Breakfast pastries (aka dessert in the morning) flood your body with a ton of sugar, and set you up for a mid-morning crash. Try whole grain toast with nut butter and banana slices; avocado, olive oil and sea salt; an egg, saut\u00e9d spinach and Sriracha; goat cheese and berries\u2026 Bottom line, ditch the added sugar for some whole grains, protein, healthy fats […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[52,85],"tags":[209,191,200,206,211,205,212,214,202,198,210],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1758"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=1758"}],"version-history":[{"count":5,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1758\/revisions"}],"predecessor-version":[{"id":1764,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1758\/revisions\/1764"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=1758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=1758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=1758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}