Start every meal with a salad. Use your favorite colorful veggies, such as spinach, tomatoes, red and yellow bell peppers, carrots, etc. Use oil and vinegar for dressing on the side, or buy a healthy vinaigrette dressing and limit your serving size to 2 tablespoons.
Keep baby carrots and celery on hand for snacks, and pair them withhummus or black bean dip.
Keep frozen vegetables in your freezer. When you run out of fresh veggies, you can pop a bag in the microwave.
Cut up mushrooms, onions, spinach, or other veggies and keep them in sandwich bags in your fridge so you can grab them in the morning and throw them into your egg whites (or eggs) for a healthy omelet.
Buy fresh zucchini and squash, slice them up, drizzle with olive oil, salt, pepper, basil and oregano and roast them in your oven for 20 minutes at 400 degrees. You can separate them into appropriate portions and enjoy them all week!
Our 2012 Weight Loss Diary writer, Yasmin, is a 32-year-old web content producer who is looking to get healthy and love her body! Follow along on her year-long weight loss journey!