Ever wish you had a “how to eat” manual that was chock full of eating strategies, yet small enough you could keep in your purse? If so, I’ve got the answer for you. Meet my colleague and fellow RD/Nutritionist, Lauren Slayton (@foodtrainers) who recently wrote The Little Book of Thin, Plan-It-to Lose It Solutions for Every Diet Dilemma. And she wasn’t kidding. She’s got the answer to pretty much any dieting situation you might come across. From what to order on a date, to how to slim down pre-vacation, she’s got the solution. I especially love her “ten-steps to svelte” and “what to eat cheat sheets.” Did you know a lipstick case was the perfect portion size of cheese? Brilliant!
Lauren is also my go-to girl for all things nutritionally hip in NYC. Unfortunately, I don’t get the scoop on all the cool nutrition food finds and gadgets here in the burbs of Northern VA — but she keeps me in the know. I love perusing her online shop for a new find. Like my now favorite Sweetriot 25-calorie dark chocolate lovelies.
So if you’re looking for a few strategic nuggets of wisdom for staying slim (and who isn’t, really?) you will love her advice. Here a few of her traveling tips that I think are just genius:
- To beat jet lag, try Eboost, a powdered green tea for antioxidant and anti-inflammatory power
- For “plane puffies” (as she calls it) try drinking detox tea with cardamom and fennel or chew on fennel seeds.
- For the dreaded “vacation constipation” try CocoChia (chia, coconut and probiotic packs) which she says are effective, but not too effective (wink, wink).
She also provides some solid “starter recipes” (aka, not at all complicated) and I couldn’t resist making this quinoa and broccoli salad with a super easy miso vinaigrette.
I made some changes to the recipe based on what I had on hand, but it came out amazing — and detox friendly, too for my detoxers that are reading!
Miso Broccoli and Quinoa Salad
- 3 Tbsp olive oil
- 1 Tablespoon white miso I used red
- 3 Tablespoons rice vinegar can use apple cider vinegar, too
- 2 cups cooked quinoa
- 3 cups steamed broccoli florets
- 2 cups baby arugula I used cabbage and baby kale
- 1/4 cup raw sunflower seeds I used pumpkin
- 1/2 teaspoon salt I didn't use any
In a small bowl, whisk together the oil, miso and vinegar. Toss with the broccoli, quinoa, seeds and greens.