Stop the Diet

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You may have heard recently in the news where professionals are encouraging you to give up your diets. This is not a new idea and in fact has been something we have stressed for several years now. Diet is a four-letter word and is something that we don’t want you to use. Diets can be effective but mainly for the short-term. Once you stop the diet, the weight comes back. Therefore, we teach the importance of making a lifestyle change which works long-term and can help you get rid of that excess weight for good. Making small changes can make a big difference instead of going on a restrictive diet. Small changes can be to increase water intake, slowly add in exercise every day, focusing on including more vegetables into your meals every day, getting enough sleep, and practicing mindfulness. Being mindful means to pay attention to your eating habits, tracking your food intake, eating more slowly, eating small meals more often, and understanding your hunger cues. The Extension Office has information to help you achieve your long-term goals. Email me at to receive more information.

On Tuesday, January 25, 2022, from 10 a.m. – 11 a.m., we will be hosting a free in-person workshop at the Granville County Senior Center in Oxford discussing how to have a “Versatile Pantry”. This workshop is from the More In My Basket (MIMB) program and will include information on planning your pantry, smart shopping, and pantry organization. Participants will learn the benefits of keeping staple items in your pantry, strategies for creating a stocked pantry, how to recognize ways to organize and keep track of food in the pantry, and we will discuss a variety of meals that can be prepared from a set of staple ingredients.

Here is a quick and easy recipe from Texas A&M AgriLife Extension. For more information, follow us on a variety of social media sites: Facebook, Instagram, and YouTube @persongranvillefcs

Chicken & Rice Stir-Fry

1 tsp olive oil

1 lb. chicken breast skinless, boneless

14.4oz frozen peppers

4 oz canned mushrooms drained

1 cup brown rice, cooked

¾ cup low sodium chicken broth

2 Tbsp low sodium soy sauce

1 Tbsp honey

1 tsp sesame oil

2 tsp ginger root, grated

2 garlic cloves, grated

½ Tbsp cornstarch

Cut the chicken breasts into bite-size pieces, removing and discarding any fat. In a small bowl, add in all sauce ingredients and stir until well combined and cornstarch is dissolved. In a large skillet heat up olive oil over medium-high heat. Once hot, place chicken in the skillet and let brown for 2-3 minutes. Stir and let brown for another 2-3 minutes. Add in the frozen peppers and mushrooms, cook covered for 5-7 minutes stirring once. Remove covering and pour in the prepared sauce. Cook for another 5 minutes or until the sauce has thickened and the chicken has reached 165 degrees. Serve 1/4th of chicken stir fry with ¼ cup brown rice.

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