BalanceDiet’s TWO NEW Winter Deals!

That’s right ladies! We have not one but TWO new Holiday deals in place to help you get healthier, lose weight, and gain some energy into the New Year!

Wareham BD Winter Promo

Our first deal is 25% off of our CLA (fat blaster) and our Essential Vibrance (anti-aging, multivitamin and beauty booster) get it now while they’re in stock!

Our second deal is our fantastic Slimberry BURN and CURB – the Power Couple! Melt fat, increase caloric burn and curb those hunger cravings for the New Year! Only $75 for both!

Winter Power Couple

Bar Tasting!

photo (1)Try our new high protein Proti Bars TOMORROW, November 20th, at elements from 4:30-5:30 pm! Don’t miss out on our exciting new flavors!! and remember to like our BalanceDiet Wareham page for exciting nutrition news, tips, and advice from our BalanceDiet Team!

Bar Tasting!

photo (1)Try our new high protein Proti Bars this Wednesday, November 20, at elements from 4:30-5:30 pm! Don’t miss out on our exciting new flavors!! and remember to like our BalanceDiet Wareham page for exciting nutrition news, tips, and advice from our BalanceDiet Team!

Bar Tasting!

Try our new high protein Proti Bars this Wednesday, November 20, at elements from 4:30-5:30 pm! Don’t miss out on our exciting new flavors!! and remember to like our BalanceDiet Wareham page for exciting nutrition news, tips, and advice from our BalanceDiet Team!photo (1)

Add In Some Oats!

oatsOats have a ton of soluble fiber, which helps to lower cholesterol and the risk of heart disease. Since they are so fiber packed, oats release of the sugars in them slowly and their high protein content delivers you a steady stream of energy throughout the day!

Quinoa, flaxseed, and wild rice have this benefit too!

Try a quinoa salad!

Boil1 cup quinoa in 2 cups water. let cool. in a large bowl, toss it with 2 diced apples, 1 cup fresh blueberries, 1/2 cup chopped walnuts, and 1 cup of plain fat free yogurt for a nice meal!

Fireside Beef Stew with Squash

Beef StewIngredients

  • 1 1/2 pounds boneless beef chuck pot roast
  • 2 1/2 cups peeled and seeded butternut squash cut into 1-inch pieces (1 pound)
  • 2 small onions, cut into wedges
  • 2 cloves garlic, minced
  • 1 14 ounce can reduced-sodium beef broth
  • 1 8 ounce can tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground allspice
  • 2 tablespoons cold water
  • 4 teaspoons cornstarch
  • 1 9 ounce package frozen Italian green beans
  • Freshly ground black pepper (optional)

Directions1. Trim fat from meat. Cut meat into 1-inch pieces. In a 3 1/2- to 4 1/2-quart slow cooker combine meat, squash, onions, and garlic. Stir in broth, tomato sauce, Worcestershire sauce, dry mustard, the 1/4 teaspoon black pepper, and the allspice.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn to high-heat setting. In a small bowl combine cold water and cornstarch. Stir cornstarch mixture and frozen green beans into meat mixture. Cover and cook about 15 minutes more or until thickened. If desired, sprinkle each serving with freshly ground black pepper.

Get Some Yogurt Into Your Daily Routine!

yogurtYogurt contains probiotics, which as we now know are extremely important to your health, while it is difficult to get all the probiotics we need through our diet (which is why supplementation, our BalanceDiet Detox Support 08 is so important), but we can give ourselves a head start! Yogurt also has calcium, important for our bone and muscle structure and function!

Lactose intolerant? That’s OK, Kefir and soy yogurts offer the same protein benefits as dairy yogurt!

Aim for one cup per day!

Give yourself a power smoothie!

Add our BalanceDiet Lean Protein 07 Vanilla to blend 1 cup low-fat yogurt, 1 cup fresh or frozen blueberries, 1 cup carrot juice, and 1 cup baby fresh spinach! E N J O Y!

White Bean and Cumin Chili

white bean and cumin chili'Ingredients

  • 1 cup chopped onion (1 large)
  • 3 cloves garlic, minced
  • 2 tablespoons cooking oil
  • 2 14 1/2 ounce can tomatoes, undrained, cut up
  • 1 12 ounce can beer or nonalcoholic beer
  • 1 chipotle chile pepper in adobo sauce, chopped
  • 1 tablespoon cumin seeds, toasted
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 19 ounce cans cannellini (white kidney) beans, rinsed and drained
  • 1 1/2 cups coarsely chopped, seeded, and peeled Golden Nugget or acorn squash (about 12 ounces)
  • 1/2 cup sour cream
  • 2 tablespoons lime juice
  • 1 tablespoon snipped fresh chives
  • Lime wedges (optional)
Directions1. In a 3-1/2- or 4-quart slow cooker combine onion, garlic, tomatoes, beer, chipotle pepper, cumin seeds, sugar, and salt. Stir in beans and squash.

2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Meanwhile, in a small bowl combine sour cream, lime juice, and chives; cover and chill until ready to serve.

3. To serve, ladle chili into bowls. Top with sour cream mixture. If desired, garnish with lime wedges.

Red Beans Creole

red beans creoleIngredients

  • 3 1/2 cups dry red beans (1-1/2 pounds), rinsed and drained
  • 5 cups water
  • 3 cups chopped onion (3 large)
  • 2 4 ounce cans (drained weight) sliced mushrooms, drained
  • 6 cloves garlic, minced
  • 2 tablespoons Creole seasoning
  • 1 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano
  • 2 cups instant brown rice
  • 2 medium green sweet peppers, cut into strips
  • Bottled hot pepper sauce (optional)

Directions1. Place beans in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

2. In a 3-1/2- or 4-quart slow cooker, combine beans, the 5 cups water, the onion, mushrooms, garlic, and Creole seasoning.

3. Cover and cook on low-heat setting for 11 to 13 hours or on high-heat setting for 5-1/2 to 6-1/2 hours.

4. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes, uncooked rice, and sweet peppers. Cover and cook for 30 minutes more. If desired, pass bottled hot pepper sauce. Makes 4 or 5 servings.

  • Servings Per Recipe 4,
  • cal. (kcal) 415,
  • Fat, total (g) 2,
  • carb. (g) 81,
  • fiber (g) 16,
  • pro. (g) 23,
  • sodium (mg) 541,