Set Short-Term Goals

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Are you still working on your New Year’s resolution?? Or have you given up on that plan. It is not too late to start over. About 22% of people make it 2-3 months on their New Year’s Resolution but some individuals have already quit. If you have, you are not a failure. Maybe you simply did not have the right goal or maybe you went about it the wrong way. Why don’t you try to set short-term goals for yourself instead of such big goals? We recommend developing weekly action plans or short-term goals. What can you achieve from this Thursday to next Thursday? Maybe you want to focus on eating healthier. Well instead of that being your resolution, break it down into smaller, more achievable goals. It is recommended that half of your plate be made up of fruits and vegetables. Take a look at your plate and develop a plan to work towards that over the next week. Maybe you need to focus on 1 meal during the day and start with only 3 days this week. Make an action plan to have half of your plate be fruits and vegetables at dinner for Friday, Monday, and Wednesday this next week. Or it could be you are eating lots of vegetables but they are all starchy vegetables such as corn, potatoes, lima beans, etc. So first focus on switching those out for non-starchy vegetables. Focus on eating out 1 day less this week. Whatever you decide to work on is fine but only pick 1 action plan for the week as to not overwhelm yourself. But remember, the more specific you are with your short-term goals, the better success you will have.

Below is a delicious, vegetarian chili recipe from MyPlate.gov. For more information on our Food for Thought programs, activities and recipes, check us out online.

Vegetarian Chili

From MyPlate.Gov – serves 4

2 onions, cut into ¼ inch pieces

1 green bell pepper, cut into ¼ inch pieces

3 garlic cloves

2 jalapeno chilis, diced

2 Tbsp vegetable oil

1 Tbsp chili powder

1 Tbsp cumin, ground

2 cans whole tomatoes, low sodium

2 zucchini, cut into ¼ inch pieces

2 summer squash, cut into ¼ inch pieces

1 can kidney beans, low sodium (rinsed)

1 cup cilantro, chopped

Salt and pepper to taste

In a large pot, sauté onions, bell pepper, garlic, and jalapeno in oil over medium high heat for about 5 minutes, stirring often. Add chili powder, cumin, half of the cilantro, salt and pepper, and continue cooking for another 3 minutes, stirring occasionally. Add the tomatoes, zucchini, squash, and bring mixture to a simmer. Simmer for 15 minutes, stirring occasionally. Add beans and continue to simmer for another 5 minutes. Serve the mixture hot. Put remaining cilantro on top.